All I Want is a Ticket and Backstage Pass

May 11, 2018

 

Good morning to all of our beloved friends clients and I was quite surprised after Tuesday's Newsletter how many emails I received from the Moms in our audience on what a perfect Mother's day would mean to them.

 

 

And while most of them were variations of common requests that ranged from Spa Day treatments to Home Cooked Meals (complete with clean up) I was kind of shocked at what some of the Mothers requested. For example Jean from Whitehouse requested a certificate for a Tattoo session so she could get her "Dream Ink" which would read "If my eyes are closed only wake me if the house is on fire." Wow, very specific but I feel her meaning. And Marie, from Oldwick said nothing would make my day more perfect than a fifth a Johnnie Black, two drags off a no-filter Camel and about two hours of "leave me alone" time. Well it really seems she thought that one out. But I would have to give the most original response to Susan from Annandale who wrote "All I want is a ticket and backstage pass to a Bon Jovi Concert so I may not only Rock my brains out but see if John remembers our "Night of Magic" after a Stone Pony performance in 1983." Oh my goodness, that one was a straight up soul punch Susan but keep in mind it might confuse your children. But all kidding aside, Metro will be fully stocked this weekend with a gorgeous selection of Seafood as you prepare a feast for the Beautiful Mom in your life.


 

 

From the entire staff at Metro we would like to thank all the Mothers out there whose love and devotion continues to inspire us to be better human beings.   Should you want to prepare something loving and flavorful for Mom this weekend then look no further than today's recipes featuring Grilled Whole Red Snapper and Fennel with a Kalamata Dressing & Grilled Fennel Dusted Grouper with a Smoky Aioli.

 

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! 


TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332 


Metro's Ahi Tuna Taco Burgers (2)
Garlic Lime Ahi Tuna Burger with Shredded Lettuce, Pico Di Gallo and Chipotle Aioli on a Grilled Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soup*
$10


A Grilled Tuscan Halibut "Health" Wrap
Grilled Rosemary Dusted Nova Scotia Halibut with Mixed Field Greens, Roasted Veggies and Herbed Aioli
Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$10


Grilled Basil Balsamic Organic Salmon Over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soup*
$10


A Classic Snapper PO-BOY
Panko Crusted Spiced Snapper Fillet with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Bag of North Fork Potato Chips
With a Choice Soup*
$9


The Metro Retro Clam Roll (CLAMTASTIC!)
Lightly Breaded Clam Strips With Lettuce, Tomato and
Tartar Sauce on a Fresh Baked Soft Roll--With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*
$9 

 

Thai Rock Shrimp Pita Wrap 
Panko Crusted Rock Shrimp With Mixed Field Greens, Tomato, and Sriracha Aioli on a fresh Baked Pita 
With a Choice of Soup* 
$10


Metro's Scallop "Love" Tacos (2)  
Panko Crusted Fresh Day Boat Scallops on Flour Tortillas (2) with shredded cabbage, Pico de  Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions  
With a Soft Drink**  
$9

 
Grilled Grouper "Gyro" Yep, You Read It Right!
Grilled Spiced Grouper Fillet With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Locally Made Pita
With a Choice of Soup*
$9


Grilled Pesto Arctic Char over our Classic Caesar Salad
With a Choice of Soft Drink**
$12


Metro's Classic Lobster Roll "Life is Sweet"
Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens
With a Choice of Soup*
$20


Metro's Spiced Up Mexican "Torta" Catfish Sandwich
Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll
With a choice of Soup*
$8


Metro's Blackened Swordfish Pita Wrap
Spicy Grilled Atlantic Swordfish with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Grilled Lemon Pepper Sea Bream Over Roasted Vegetables Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


(For those who don't love Fish But LOVE the People that do)
Grilled Chicken "Caesar Wrap"
Grilled Spiced 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 Claws
Razor Clams 
Haddock
Georges Bank Flounder 
Live Sea Scallops 
Golden Tilefish  
Hake   
Porgies (Scup)
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:                  
Pink Grouper 
Opah (Moonfish)
Madia (Japanese Sea Bream)
Dover Sole (Spain)
Turbot (Spain)
Sardines (Greece)
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:
Mahi 
Soft Shell Crabs (let the feast begin)
Fresh Never Frozen Jumbo Shrimp
Live and Boiled Crawfish 
Pompano
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)
Hama Hama (Wa)
Totten Inlet (Wa)


East Coast:
Fishers Island (NY)
Village Bay (NB Can)
Blue Points (Conn)
Glidden Point (Me)
Ichabod Flat (Mass)
Puffer Petite (Mass)
Island Creek (Mass)
Rocky Nock (Mass)
Bay View (Mass)
Lucky Lime (PEI)
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)


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...

  
Grilled Whole Red Snapper and Fennel with a Kalamata Dressing
Serves 4
What the Fork Fishman, there is no way I can pull this off for company this weekend. Are you kidding me little chef, if I thought for one minute that this was not in your wheelhouse I would have never dreamt it up. Now forget about the doubts and get ready to turn that grill into a fiery Love Machine.


Ingredients
2 fennel bulbs sliced thin long ways a little less than a ½ inch thick
2 whole 1½ to 2 pound Red Snapper gutted and scaled with the gills removed; this is a job lovingly performed by your Metro Seafood associate. You could also use Sea Bass, Branzino or Dorade (Sea Bream)
4 cloves of garlic minced fine
1 tablespoon of fennel seeds ground in your coffee (spice) grinder
1½ teaspoons of dried oregano
1 good pinch of crush red pepper flakes also ground in the spice grinder
3 tablespoons plus 2 tablespoons of olive oil
Salt and Pepper


For the Kalamata Dressing
3 tablespoons of olive oil
The juice of 2 lemons
¼ cup of finely chopped Kalamata olives
1 clove of garlic crushed and chopped fine
2 tablespoons of each fresh chopped parsley and fresh chopped basil


How it's done
In a small bowl whisk together the garlic, ground fennel, oregano crushed red pepper and the 3 tablespoons of olive oil; season with a good pinch of salt and pepper.


Place the fish in a large container and rub the marinade in and around the fish; cover with plastic wrap and let rest at room temperature before grilling for about 30 to 40 minutes.
Preheat your grill to medium heat about 400° degrees.


Toss the slice fennel with the 2 tablespoons of olive oil and season with salt and pepper and grill for 5 minutes per side or until charred and crisp tender; transfer to a serving platter and cover with plastic wrap.


While the fish is marinating make the Kalamata dressing by combing all of the ingredients in a small bowl and setting aside at room temperature (note, you will not need salt the olives are salty).


Remove Snapper from the marinade and season the fish inside and out with a little more salt and pepper.


Place the fish on the well-oiled grates and grill your Fish for 15 minutes per side flipping only once with the grill lid down.


The fish is done when the meat is just opaque when fork tested and pulls away from the bone.


To serve, transfer the fish to the serving platter with the fennel; garnish with lemon wedges.


Now, as you and your guests serve yourselves the perfectly grilled fish offer them up some of your Kalamata dressing to drizzle over the fish and grilled fennel. Please let your guest know that you are a Bad@$$ little chef and that the use of their fork is optional. If someone asks "What else is optional tonight...meow?" Then please know, they had too much to drink and promptly cut them off...unless of course, that was you who said it.


Grilled Fennel Dusted Grouper with a Smoky Aioli Serves 4
As if Grouper weren't Sweet enough! I stumbled upon this foundation of flavors while in a "Taste Trance" brought on by sheer hunger and three glasses of Pinot. I swear at one time I saw Poseidon himself or it just could have been the UPS man, he does have an impressive beard.


Ingredients
For the Grouper
4 Grouper Fillets 6 to 8 ounces each with the skin removed; Mahi or Tilefish would also work brilliantly
2 tablespoons of olive oil
2 teaspoons fennel seeds ground in your coffee (spice) mill
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
2 cloves of garlic crushed and minced fine
2 teaspoons of sherry vinegar
Salt and Pepper


For the Smoky Aioli
½ cup of Mayonnaise
2 cloves of garlic crushed and minced very fine
2 teaspoons of smoked Paprika
The juice of half a lemon
Salt and Pepper


How it's done
First make the Smoky Aioli by whisking all of the ingredients in a small bowl and season to taste with salt and pepper; set aside in the fridge.


Next combine the olive oil, ground fennel, cumin, smoked paprika, garlic and sherry vinegar in a shallow bowl or pie plate.


Add the Grouper fillets to the mixture and gently rub into the fish; cover with plastic wrap and let marinate at room temperature for 20 to 30 minutes.


Meanwhile preheat your gas grill to medium high heat.


Remove the fish from the marinade and season generously with salt and pepper and then grill the Grouper, flesh side down first, for 5 to 6 minutes per side or until just opaque when fork tested. 


To serve, transfer the fillets to a large serving platter and spoon over some of the Aioli while the fish is still hot. Garnish with lemon wedges and be warned that this flavor profile does come with some psychotropic effects.   So if you are being drug tested at work just grill yourself a hotdog.


EAT FISH LOVE LONGER!
 

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

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