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
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TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332
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* $10
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* $11
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** $9
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* $8
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** $9
Grilled Tuscan Spiced Wild Atlantic Halibut over Roasted Veggies over Saffron Rice With a Choice of Soft Drink** $10
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* $10
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* $9
"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* $7
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* $10
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* $9
Grilled Pesto Wild Shrimp Over Our Caesar Salad With a choice of Soft Drink** $12
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** $10
(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** $9
**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 Pike Razor Clams Live Sea Scallops Porgies (Scup) Haddock Uni (Maine) Hake Skate Black Sea Bass (Long Island) Fluke Day Boat Sea Scallops Nantucket Bay Scallops (April 15th is the official end of the Season) Maine Steamers Nova Scotia Halibut Monkfish Grey Sole Cod Nova Scotia (Hard Shell) Lobsters Swordfish 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) Pompano 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) Catfish 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 Oysters
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)
I DARE YOU TO FIND A NICER OYSTER SELECTION!
Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
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.
Ingredients 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.
Ingredients 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" scenarios...like "Cooking with a Glass of Wine is like making sweet love under the Tuscan Sun." don't judge me, you were thinking it.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833