Sears is Still in Business

April 5, 2018

Good morning to all of our beloved friends and clients who like me, find today's 24 hour news cycle, just one giant streaming parade of doom and gloom.


I mean really, aren't there any positive news story to cover anymore? Heck, I would just like to once turn on the news and see an "old timey" story of a fireman rescuing a stray feline from a tree or even a fluff piece on the winner of the Amateur Bratwurst Eating Contest at the famed Linde Oktoberfest in Tulsa Oklahoma...that's a real thing by the way. 

But this latest story not only rocked my world but quite frankly stirred up some primal fears from my youth. Of course I'm referring to the news that both Sears and Delta Air Lines are facing the exposure of some of their customers' credit card information, following a data breach at a mutual contractor. Now to be perfectly honest I could give a Cod damn about the data breach of either company but more importantly that Sears is still in business. Just saying it makes me want to curl up in the fetal position and suck my thumb. I know what you're thinking, what's so bad about Sears fishman...they are a time honored American company, heck they're even home of the Craftsman tools, which are guaranteed for life. Sure, they're all of those things but there also the place that sold the TOUGHSKINS pants brand, which I was forced to wear in my formative years as a wee fishmonger. They marketed them as the "Strongest Jeans Sears Sells" which was true because I believe they were made out of Kevlar but let's not forget they came in a horrific rainbow of colors from grass stain green to a carnival burnt red. Keeping in mind these "jeans" and I use that term loosely, only made it easier for the popular kids to make sure you were picked last for a kickball game. 

Oh wait, it gets better, as if those pants didn't shout to the world that I was a complete looser, I forgot to mention that growing up I was a little chubby, okay I was fat. Which of course meant that I had the distinct pleasure of shopping in the "Husky" section of the store, no I don't cry anymore but I still bear the emotional scares...they should just have called them "Fatty McFatterson" pants...for the love of Pete, I was just a kid...oh, the humanity! But thankfully I a full grown man know and with the science of upscale stretchy jeans, I can leave those nightmares behind. 

Hey, thanks for letting me get that off my chest, you are a true friend. You know what, I'm going to share with you today's delicious and healthy recipes featuring Pan Grilled Zaatar Shrimp over a Lemony Salad & Pan Roasted Sumac Dusted Halibut with Lemon Mint Aioli. Hope you're enjoying this Spring weather because I am not.

To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The Stockton Farmers Market Stockton NJ FRIDAYS, SATURDAYS AND SUNDAYS...PLEASE FEEL FREE TO CALL OUR MAIN NUMBER TO ORDER SEAFOOD (908) 840-4332

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering (on Fridays Only) at the Stockton Market Our Classic Fish And Chips As Well As Our Famous Grilled Fish Tacos, Rock Shrimp Tacos...AND $1 OYSTERS FROM 3 TO 5 PM  
ALSO, METRO'S OWN LOBSTER ROLL WITH FRIES...Looks like it's here to stay

Friday 3:00 to 7:00 
Saturday 9:00 to 4:00
Sunday 10:00 to 4:00 

Don't Forget to Like Us On Facebook For Special Deals and Updates! 


The "California" Organic Salmon Burger 
Grilled House-Made Organic Scottish Salmon Burger with Mixed Field Greens, Avocado, Tomato and Spicy Mayo on a Toasted Roll
With a Choice of Soup* 

Grilled Baja Ahi Tuna "Health Wrap" 
Grilled Spiced Sushi Grade Tuna with Seared Veggies, Mixed Field Greens and Avocado with a Lime Aioli on 
Lebanese Flat Bread 
With a Choice of Soup* 

The Snapper "PO-Boy"
Cornmeal Crusted Snapper Fillet with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**

Ragin Cajun Catfish Roll 
Spicy Panko Crusted Catfish with Romaine, Tomatoes, Pickles with Cayenne Aioli on a Fresh Baked Roll
With a Choice of Soup*

Grilled Grouper GYRO (Get your Lebanese on in LEBANON NJ)
Grilled Middle Eastern Spiced Grouper Fillet with Lettuce, Tomatoes, Onions and Tzatziki Sauce
On a Locally baked Pita...With an order of French Fries
With a Choice of Soft Drink**

Grilled Tuscan Spiced Wild Atlantic Halibut over Roasted Veggies over Saffron Rice
With a Choice of Soft Drink**

The Grilled Thai Swordfish Pita Wrap
Chili Limed Grilled Swordfish with Lettuce, Tomato and Sriracha Aioli on a Locally Baked Pita
With a Choice of Soup*

Metro's "Italiano" Oyster Roll
Italian Herb Crumbed Oysters, Lettuce, Tomato and Red Onion with Oil and Vinegar and Italian Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*

"Holy Guacamole" Tuna Salad Roll
Fresh Steamed (not canned) Tuna Salad with Shredded Lettuce and Guacamole on a Toasted Ciabatta Roll
With a Choice of Soup*

The Scallop "Love Roll"
Panko Crusted Day Boat Scallops with Mixed Field Greens, Tomato and Tartar Sauce on Fresh Baked Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soup*

Grilled Mediterranean Sea Bream "Caesar Wrap"
Grilled Lemon Herb Dorade (Sea Bream) With our House Made Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup* 

Grilled Pesto Wild Shrimp Over Our Caesar Salad 
With a choice of Soft Drink** 

Metro's Soft Shell Crab Tacos (2)
Panko Crusted Soft Shell Crab with Shredded Cabbage, Our House Pico de Gallo and Baja Sauce on 
(2) Flour Tortillas with Our House pickled Jalapeños and Red Onions on the side 
With a choice of Soft Drink** 

(For those who don't love fish but love the people who do) 
Metro's Chipotle Wings Platter (8 Wings)
Metro's Famous Chipotle Wings with French Fries and Cole Slaw and Baja Dipping Sauce
With a Choice of Soft Drink** 

**Soft Drink Choices for Specials Coke, Diet Coke, Sprite and Water
*Soup Choices-Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice 
All Soups Lovingly Made In-House


Today's Fresh Fish Selections

From the North:
Boston Mackerel 
Jonah Crab Meat 
Jonah Crab Claws 
Fresh Whitefish
Razor Clams 
Live Sea Scallops 
Porgies (Scup)
Uni (Maine)
Black Sea Bass (Long Island)
Day Boat Sea Scallops 
Nantucket Bay Scallops (April 15th is the official end of the Season)  
Maine Steamers  
Nova Scotia Halibut
Grey Sole
Nova Scotia (Hard Shell) Lobsters 
Jumbo Maine Mussels
Baccala (Salt Cod) Needs to be soaked for 2 days
Fresh Long Island Squid
Rhode Island Little Necks
Cherry Stone Clams
Top Neck Clams


From the Waters of the World:                  
Madia (Japanese Sea Bream)
Sardines (Greece)
Dover Sole (Spain)
Turbot (Spain)
Carabineros (Spanish Red Shrimp)
Hamachi (Yellow Tail)
New Zealand Cockles 
New Zealand Green Lip Mussels              
Branzino (Mediterranean Sea Bass)
Dorade (Sea Bream)                                       
Colossal U-6 Shrimp
Wild Caribbean Hopper Pink Shrimp and White Shrimp (3 Sizes)
Brazilian Rock Lobster Tails (4 Sizes)
South African Cold Water Lobster Tails
New Zealand Lobsters Tails 
Squid Ink (Cuttlefish Ink)
Squid Steaks
North African and Spanish Octopus (Large & Baby)
Crawfish Tail Meat
Conch Meat from Belize    


From the South:
Soft Shell Crabs (let the feast begin)
King Fish
Thresher Shark 
Shad and Shad Roe 
Golden Tilefish
American Red Snapper
Red Grouper 
Rock Shrimp
Jumbo Stone Crab Claws Season almost Over
Blue Claw Crabs (In the Freezer, Ready For Sauce)
Sushi Grade Ahi Tuna
Fresh Jumbo Lump Crab Meat
Fresh Lump Crab Meat
Special Crab Meat
Blue Crab Cocktail Claws with Horseradish Sauce


From Sustainable Seafood Sources: 
Rain Forest Tilapia 
Arctic Char (Iceland)
Organic Scottish and Norwegian Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels

From the Pacific Northwest:
Live Dungeness Crabs
Black Cod (Sablefish) 
Fresh Plump Shucked Washington State Oysters
Jumbo King Crab Legs
Jumbo Snow (Opilio) Crab Legs


More Fish coming  in Every Day Please Call for updated Inventory... (908) 840 4332
Metropolitan's Half-Shell Oyster and Clam Selections

West Coast:
Stretch Island (Wa)
Kumamotos (Ca)
Sunset Beach (Wa)
Totten Inlet (Wa)

East Coast:
Fishers Island (NY)
Pemaquid (Me)
Wellfleets (Mass)
Blue Points (Conn)
Chathams (Mass)
Fin De La Baie (Mass)
Glidden Point (Me)

Ichabod Flat (Mass)
Peter's Point (Mass)
Pleasant Bay (Mass)
Mookie Blues (Mass)
Sloop Point (NJ)
Wildling Bastard (NJ)
Puffer Petite (Mass)
Lucky Lime (PEI)

Highbar Harbor (NJ)
Beau Soleil (NB Can)
Island Creek (Mass)
Rocky Nock (Mass)
Row 34 (Mass)


Maine Steamers
Little Neck Clams (RI)
Top Neck Clams (Conn)
Cherrystones (RI)
Fresh Chopped Clams


Today's Featured Recipes Created With Love for You...

Pan Grilled Zaatar Shrimp over a Lemony Salad Serves 4
Do you know how you know that all that Pork Belly you've been eating has caught up to you? Sadly, we need to just look down and see our own new birthed Pork Belly. No worries, this easy and delectable dish will be giving that Swine tummy it's walking papers.

1½ to 2 pounds of Jumbo Shrimp peeled and deveined with the tails left on
1 clove of garlic minced fine
2 tablespoons of Zaatar Spice (a gorgeous Middle Eastern Spice compound found in all Bedouin outposts and Metro Seafood)
1 tablespoon of olive oil plus a little more for brushing the grill pan
Salt and Pepper
For the Salad
1 pint of Grape tomatoes, halved
4 scallions, diced
½ to ¾ of a large English (seedless) Cucumber chopped not peeled
The juice of 2 lemons
2 to 3 tablespoons of olive oil
1-14 can of Chickpeas, rinsed and drained
3 tablespoons of coarsely chopped mint leaves
Salt and pepper
4 ounces of crumbled Feta Cheese; Metro has a sheep milk Bulgarian Feta that is to die for.

How it's done
Combine the garlic, Zaatar, olive oil shallow bowl or pie plate and give it a good pinch of salt and pepper. Add the shrimp to the marinade and toss to coat well.

Cover with plastic wrap and let marinate for 20 minutes or up to 1 hour (note: if you are marinating for 1 hour place in fridge but bring to room temperature before cooking).

Assemble the salad by tossing the tomatoes, scallions, cucumbers and chickpeas in a bowl. Add the lemon juice and olive oil, 2 tablespoons at first and more to taste and season to taste with salt and pepper (note: be careful on the salt because the feta is very salty.) Sprinkle in the fresh mint and toss. Let stand 3-5 minutes. Stir in the feta and toss again.

Next heat a grill pan or cast iron skillet over a medium high heat and let the pan get hot. Remove the Shrimp from the marinade and brush the grill pan with a little olive oil. Grill the shrimp for 2 to 3 minutes per side or until the shrimp is just opaque when knife tested.

To serve, divide the salad among four bowls and top eat with the grilled shrimp. Bye bye pork belly, hello warm pita and love struck dinner mates.

Pan Roasted Sumac Dusted Halibut with Lemon Mint Aioli Serves 4
Sumac a lemony tangy spice and Halibut go together like your Humble Fishmonger and second glass of scotch...what? Sorry, you need an explanation but first you have to get 2 scotches in me. All kidding aside this is a super easy and very luscious dish.

For the Halibut
4-Halibut fillets 6 to 8 ounces each, skin on
4 tablespoons of olive oil divided
The juice of 1 lemon
1 tablespoon of ground Sumac (a lemony tangy spice and was also my stage name while I was a dancer)
3 cloves of garlic minced
1 teaspoon dried mint
Lemon Mint Aioli
1 cup of mayonnaise
4 tablespoons of fresh chopped mint leaves
4 cloves of garlic minced
The juice of 1 lemon or more to taste
Salt and Pepper

How it's done
First let's make the Aioli by adding all of the ingredients to a food processor with a good pinch of salt and pepper and "Whizz" until well combined. Scrape sides and adjust seasoning and lemon to taste; set aside.

To make the halibut combine 2 tablespoons of the olive oil, lemon juice, sumac, garlic and dried mint in a shallow bowl or pie plate. Place the fillets in the marinade and turn to coat; let sit out at room temperature for 15 to 20 minutes.

Preheat your oven to 425° degrees.

Heat the 2 tablespoons of olive oil a large non-stick oven proof skillet over medium high heat. Remove halibut from marinade and season both sides of the fillet with salt and pepper. 

When the oil is just starting to smoke, sear the fish, flesh side down first for 2 to 3 minutes. 

Flip and cook for another minute or two. Next, place the skillet in the oven to roast for 6 to 8 minutes or until the fish is just opaque when fork tested.

To serve, transfer the fish to a large serving platter spoon over a small amount of the Aioli over the fillets (serve the rest on the side). Garnish with lemon wedges and think of your own "go together like" "Cooking with a Glass of Wine is like making sweet love under the Tuscan Sun." don't judge me, you were thinking it.


Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
1320 Rt. 22 Lebanon NJ 08833

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