Filthy Grill Syndrome or FGS

Good morning to all of our beloved friends and clients and should I hear anyone complaining of how hot it's been the last couple of days, I do promise to beat them within an inch of their life with a gorgeous 8 pound octopus.

The way I figure it, I would be delivering a sound @$$ kicking to a malcontent while vigorously tenderizing an Octopus for our lovely Grilled Octopus Salad...if you haven't tried it, I recommended it highly. Or if you're thinking to yourself, I could really go for a can of "Whoop-@$$," then feel free to vocalize how you feel that these stunning spring days are not quite your cup of tea and I will personally crack open that can for you.

Of course, I'm just joking, I would never resort to violent acts although I have been known to deliver an overzealous hug that one "frenemy" described as "A near death experience" but I think he was being a little dramatic or he could have just been low on oxygen. But enough of that, what do we do with these sun kissed days ahead? Spark up the grill of course and whether it's barbecuing some shrimp skewers for Cinco de Mayo this Saturday or Flame kissing a Whole Sea Bass this weekend, it's time for the house "Grill Lords" to get their culinary swagger back. But of course most of you have not been grilling with any regularity yet and you might run into an annual grill dilemma. That's right, I talking about Filthy Grill Syndrome or FGS as it's known in culinary circles. Please know that there is no shame in FGS and according to the folks at Weber Grill, FGS has been found in 8 out of 10 grills in early spring. Most folks experiencing FGS are in denial and are found saying such things as "Honey, I know that a mouse has made a home in the grill but if you just let the grill heat up, I'm sure it will kill all the germs" or "I think that's cheese from last season on the grates but this grill brush can't seem to handle it." While others suffering from FGS claim they dig the Funky Flavors of a dirty grill, which as we all know will only make your FGS worse.

But good news, there are several websites that are dedicated to the cure for FGS and this is but one I do endorse . It is only through education and understanding we can rid the stigma of FGS and hopefully wipe it out in our lifetime. FGS can happen to any of us so please, clean your grill before you embark on this upcoming grill season. Now once you have tackled your FGS, I hope you will truly enjoy today's recipes featuring Grilled Middle Eastern Inspired Whole Sea Bass with a Tahini Lemon Dressing & Grilled Cod with Green Olives and Lemon. As always thank you for allowing us to be your Piscivorous Sherpas.

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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Grilled Miso Glazed Black Cod Roll (Where's my Kimono?) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10

A Mediterranean Swordfish "Health Wrap" Grilled Lemon Garlic Atlantic Swordfish with Mixed Field Greens, Roasted Veggies and a Basil Aioli Wrapped in Lebanese Flat Bread With a Choice of Soup* $10

The Thai Salmon Burger ♫One Night in Bangkok and the World's Your Burger♫ Scallion Sesame Organic Salmon Burger with Mixed Field Greens, Tomato, and Sriracha Aioli on a Toasted Roll With a Choice of Soup* $10

Metro's Classic Lobster Roll and Fries "Life is Sweet" Traditional Lobster Salad Served on a Toasted Soft Roll with Mixed Field greens, With French Fries With the Choice of Soft Drink** $20

Metro's Mahi "Steak Sandwich" Blackened Grilled Mahi Fillet with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $9

Grilled Pesto Wild Shrimp over a Mixed Field Green Salad SUPER HEALTHY! With Choice of Soup* $10

Thai Spiced Catfish Roll Sweet Chili Lime Panko Crusted Catfish with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Toasted Ciabatta Roll With a Choice of Soup* $8

"California Dreaming" Rock Shrimp Pita Wrap Panko Crusted Rock Shrimp with Lettuce, Avocado, Tomato, and Spicy Mayo on a locally Baked Pita With a Choice of Soup* $10

Metro's Mexican "Torta" Sea Bream Sandwich Grilled Lime Garlic Sea Bream (Dorade) Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a Choice of Soup* $9

Grilled Tuscan Seasoned Wild Halibut over our Classic Caesar Salad Of Course We Make Our Own Dressing and Croutons...This is Metro With a Choice of Soft Drink** $12

Grilled Grouper Tacos (2) Grilled Spiced Red Grouper with Shredded Cabbage, Pico Di Gallo and Baja Sauce on a Grilled Flour Tortilla (2) With Our House Pickled Jalapeños and Red Onion on the Side With a Choice of Soft Drink** $9

Metro's Soft Shell Crab "Caesar Wrap" ALL HAIL CRAB! A Panko Crusted Soft Shell Crab with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $10

Grilled Fajita Seasoned Tilapia over Black Beans over Saffron Rice With the Choice of Soup* $10

(For those who don't love Fish But LOVE the People that do) The Chicken "Caesar Wrap" ENJOY YOUR NAP AFTERWARDS Panko Crusted Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $8

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

Today's Fresh Fish Selections

From the North: Jonah Crab Meat Jonah Crab Claww Periwinkles (Snails) Golden Tilefish Monkfish Liver Hake Live Scallops Uni (Maine) Skate Black Sea Bass (Long Island) Fluke Day Boat Sea Scallops 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: Mahi Sardines (Portugal) Opah (Moonfish) Madia (Japanese Sea Bream) Dover Sole (Spain) Turbot (Spain) Carabineros (Spanish Red Shrimp) Hamachi (Yellow Tail) 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: Fresh Never Frozen Jumbo Shrimp Soft Shell Crabs (let the feast begin) Pompano Red Grouper Grey Tilefish Jumbo Stone Crab Claws Shad and Shad Roe American Red Snapper Rock Shrimp 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: Black Cod (Sablefish) Wild Columbia River King Salmon 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: Kumamotos (Ca) Sunset Beach (Wa) Totten Inlet (Wa) Hama Hama (Wa)

East Coast: Fishers Island (NY) Village Bay (NB Can) Blue Points (Conn) Glidden Point (Me) Ichabod Flat (Mass) Puffer Petite (Mass) Highbar Harbor (NJ) Island Creek (Mass) Rocky Nock (Mass) Bay View (Mass) Fin De La Baie (NB Can) Lucky Lime (PEI) Beach Point (Mass) Warren Cove (Mass) Saquish (Mass) Wellfleet (Mass) Wildling Bastard (NJ) Swan Point (NJ) Row 34 (Mass) Chathams (Mass) Mookie Blues (Mass) Old Barney Salt (NJ) Rose Cove (NJ)


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


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

Grilled Middle Eastern Inspired Whole Sea Bass with a Tahini Lemon Dressing Serves 4

Some say that I rely too heavily on my Half Lebanese heritage while creating recipes, to which I reply; "Haters gonna Hate!" or "I think someone needs a Hug." Seriously, this dish is the Mirage of flavor you have been searching for.

Ingredients 2 Whole Sea Bass Scaled and Gutted with the heads left on about 1½ to 2 pounds each: Of Course you could use Branzino, Sea Bream (Durato) or Snapper with great results ¼ cup of olive oil The juice of 2 lemons 1 tablespoon of finely grated lemon zest ¼ cup of fresh chopped cilantro 3 cloves of garlic crushed and minced fine 2 teaspoons of smoked paprika 1 teaspoon of ground cumin ½ teaspoon of ground turmeric 1 to 2 good pinches of crushed red pepper (pinch like you mean it!)

For the Tahini Lemon Dressing ¼ cup tahini The juice of 1 lemon or more to taste 2 tablespoons olive oil ½ teaspoon ground turmeric Salt and Pepper

How it's done First make the Lemon Tahini Dressing by whisking the ingredients in a small bowl; adjust lemon juice to taste and season with salt and pepper and set aside.

Prepare charcoal or preheat grill to medium heat (400° degrees)

Pat the fish dry with paper towels, both inside and out and make three cuts (crossways) into both sides of the fish (Metro will do this for you) and place in a large glass dish.

Next whisk the marinade ingredients with 2 good pinches of salt in a small bowl.

Take the marinade and gently rub into the fish and into the chest cavity; cover with plastic wrap and let marinate on the counter for 20 to 30 minutes.

If you want to marinate sooner you can, just please let the fish come to room temperature before grilling.

Remove the Sea Bass from the marinade and season both sides of the fish with a little more salt.

Grill the fish on the medium heat for about 10 to 12 minutes per side or until the meat is just opaque when fork tested.

To serve, transfer the fish to a large serving platter and garnish with lemon wedges. Now comes the fun part, as you or your guests dig into the perfectly cooked fish, you drizzle the Tahini Lemon dressing over the fish and get ready for sultry looks paired with drooling mouths.

Grilled Cod with Green Olives and Lemon Serves 4 I don't know about you but my life is basically distilled into one mantra, "I wish that life made its own sauce." Most of the time it seems life always provides us with a bitter pill or spoonful of medicine to "teach" us but every once and awhile I would like it to provide a sauce of love I can sop up with crusty bread. Well, this dish delivers all the lovely sauce you can handle. #lifesauce Okay, stop giggling.

Ingredients 1½ to 2 pounds of Cod fillet (Note: fold over the thin end pieces to make an even thickness); you can use hake or halibut with great results ½ cup of green imported olives pitted and chopped ¼ cup of olive oil The juice of 1 lemon ½ teaspoon of finely grated lemon zest 2 cloves of garlic crushed and minced fine 2 teaspoons of honey 1 small pinch of crushed red pepper flakes 1 teaspoon of fresh chopped oregano or ¼ teaspoon of dried oregano Salt and Pepper

How it's done In a small bowl whisk together the olives, olive oil, lemon juice, lemon zest, garlic, honey, red pepper flakes and oregano; season to taste with salt and pepper and set aside.

Preheat your gas grill to high heat.

Pat the fillets dry and season both sides with salt and pepper.

Cut a large enough piece of heavy duty aluminum foil as to hold the cod so you fold it over to make a package crimping up the 3 sides of your foil package.

Brush each piece of foil with olive oil and place the fish on each piece of foil.

Divide and spoon the olive mixture over each fillet and seal the three sides of the package; let the package sit at room temperature for 15 to 20 minutes.

Lay the package on the grill and cook for 10 minutes.

To serve, place each packet onto four plates and watch as your dinner mates unwrap the revelry of their new Saucy lifestyle. #thesaucylife #sopuplife

Spicy Shrimp Tacos with a Chipotle Yogurt Dressing Serves 4 Alright, it happens to be Cinco de Mayo so you're thinking, "Hey, with a tall salted Margarita, I'm ready to crush this delectable Holiday." But what about the rest of the year fishman, will I be banned from this Taco fiesta? Hell no Little Chef, Cinco de Mayo is merely a swarthy state of mind...Man, I cannot think of a better way to celebrate Arbors Day then with these killer tacos.

Ingredients 1½ pounds of Large Shrimp peeled and Deveined with the tails removed; Metro will perform the task with love and exuberance. 3 tablespoons olive oil divided 1 teaspoon of finely grated lime zest The juice of 1 lime 1 Chipotle Pepper in Adobo chopped very fine ½ teaspoon ground cumin Salt and Pepper 8-6 inch corn tortillas warmed in a large non-stick skillet 2 cup Pico de Gallo: Metro Makes this just ask...or our can use your favorite Salsa 4 cups very thinly sliced cabbage

For the Chipotle Yogurt Dressing 1¼ cups of Lebneh or Greek style Yogurt: Metro has the Lebneh to save you a trip Half of a Chipotle Pepper in Adobo chopped very fine plus 1 teaspoon of the sauce The juice of 1 lime at least 2 tablespoons ½ teaspoon ground cumin ½ teaspoon chili powder Salt and Pepper

How it's done First make the dressing by combining all of the ingredients in a food processor or blender and "whizz" until smooth and well combine; season to taste with salt and pepper and set aside.

In a large bowl combine the shrimp, 2 tablespoons of olive oil, lime zest, lime juice, Chipotle pepper and cumin with a good pinch of salt and pepper; toss to coat and set aside to marinate.

Heat the remaining tablespoon of olive oil a large non-stick skillet over medium to medium high heat.

When the oil is shimmering and just starting to smoke add the shrimp and cook for 3 to 4 minutes until nicely browned and the shrimp is pink and just opaque when knife tested.

Transfer the shrimp to a serving platter tent with foil to keep warm.

To serve, assemble tacos, top with Pico de Gallo and the dressing and get ready to bust open your inhabitation Piñata that prevents you from expressing your undying love for your fellow man...but remember not everyone necessarily enjoys a full throttle hug complete with Margarita breath. I for one do, so send that hug my way.


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