The Grilling Lifestyle

June 7, 2018

Good morning to all of our beloved friends and clients and it is about this time of the year that many of your family and friends are fully embracing the Grilling Lifestyle.


Heck, we all know that there in nothing you cannot prepare on your Barbeque and for the love of Cod, things just seem to taste better. Now whether you are a charcoal or gas fan it is not the issue here today and I think we can all agree that in the world of open flame cooking, there is room for all to get along. No, today I want to talk about relationships and in particular, that romance you have for your grill. 

I know some of you have already been to a few barbeques this season and seen where your friends and family have purchased new Barbecues and your thinking "Hmm, my grill doesn't seem to have all those bells and whistles...maybe it's time for me to upgrade my old model." Wow, where is your commitment to that grill that made those perfect grilled clams last year or let's not forget about the accolades you received when the whole Red Snapper was brought to the table. Now normally this is a judgement free zone but shame on you who look at your perfectly functioning grill and only see that she is not new and shiny. You have to take a good long hard look in the mirror my friend and ask yourself, are you new and shiny anymore, I dare say not. And what about all the delectable times you spent together, is that worth throwing it all away on a "Newer" model just because you think the rotisserie feature looks sexy? Really, when is the last time you did a Rotisserie Chicken? Uh...never. Yeah, that's what I thought. Or maybe your grills flame is a little uneven, did you ever think that could be your fault? Relationships take time and dedication my fellow traveler and a little rust is not a good reason to give up. 

Now, I know that was a little harsh but some of you needed a little "tough love" to shake you from this ungrateful state. That said, I think we can all agree that steps need to be taken for you and your grill to rekindle that once flame kissed feeling. I would highly recommend you get out there early this evening, with glass of wine and grill brush in hand, and give that grill the much needed TLC it deserves. And secondly, when you gently turn it on, instead of just haphazardly throwing your protein on the grill, maybe just try to listen to the flow of gas and "hear" your grills needs. Trust me, this will pay off in spades in this relationship and I think you will agree that commitment is the most delicious expression you have to offer. Now should you want to show your grill just how much you care then look no further than today's recipes featuring Grilled Lemon Herb Arctic Char & Grilled Dorade (Sea Bream) with a Minted Roasted Pepper Salsa. I sincerely hope you find your Open Flame Love once again.

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! 


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*

A South West Shrimp Roll
Grilled Spiced Wild Shrimp with Seared Sweet Peppers and Onions with a Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*

Metro's Grilled Halibut Caesar Wrap
Grilled Basil Balsamic Halibut with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*

Grilled California Organic Salmon "Health Wrap" 
Grilled Scottish Organic Salmon with Seared Veggies, Mixed Field Greens and Avocado with a Lime Aioli on 
Lebanese Flat Bread 
With a Choice of Soup* 

Metro's Famous FISH-N-CHIPS (Lunch Portion)
Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar
With a Choice of Soft Drink**

Grilled Pesto Sea Bream (Dorade) over a Mixed Field Green Salad-SUPER HEALTHY!
With Choice of Soup*

Classic Catfish "Po-Boy"
Cornmeal Crusted Wild Catfish with Shredded Romaine Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Bag of North Fork Potato Chips
With a Choice of Soup*

Grilled Swordfish Fajitas (2)
Grilled Fajita Spiced Swordfish on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**

Metro's Classic Lobster Roll and Fries "Life is Sweet"
Traditional Lobster Salad Made with Fresh Steamed Native
Lobster served on a Fresh Baked Soft Roll with Mixed Field greens
With French Fries
With the Choice of Soft Drink**

Grilled Ginger Lime Black Cod (Sable) On Roasted Vegetables Over a Mixed Field Green Salad  
With your choice of a Homemade dressing Sweet Ginger Chili, Dijon Balsamic, Ranch, or Blue Cheese  
With a choice of Soft Drink**  

Metro's Thai Soft Shell Crab Roll
A Lightly Breaded Soft Shell Crab with Mixed Field Greens, Tomato and Sriracha Aioli on a Fresh Baked Soft Roll
With a Choice of Soup*

Metro's Crab Cake Picnic Roll 
A Golden Lump Crab Cake With Tomato, Cole Slaw and Spicy Mayo on a Toasted Soft Roll  
With a Bag of North Fork Potato Chips 
With a choice of Soft Drink**  

Grilled Basil Crusted Arctic Char On Our Classic Caesar Salad---"All Hail...You Know Who"
With a Choice of Soft Drink**

(For those Folks who love fish eaters but not fish)  
Grilled Ginger Lime Chicken Pita Wrap
Grilled Fresh Chicken Breast with Roasted Veggies and Wasabi Sauce on Fresh Baked Pita
With a Choice of Soup*

**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
Tautog (Blackfish)
Razor Clams 
Golden Tilefish     
Black Sea Bass (Long Island)
Day Boat Sea Scallops  
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)
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:
Soft Shell Crabs (let the feast begin)
Rock Shrimp 
Blue Claw Crabs Call for the Weekend to order
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:
Black Cod (Sablefish) 
Wild AlaskanTroll King Salmon 
Fresh Plump Shucked Washington State Oysters
Jumbo King Crab Legs
Jumbo Snow (Opilio) Crab Legs
Manila Clams 


More Fish coming  in Every Day Please Call for updated Inventory... (908) 840 4332

Metropolitan's Half-Shell Oyster and Clam Selections

West Coast:
Kumamotos (Ca)
North Bay (Wa)
Sunset Beach (Wa)
Hama Hama (Wa)
Totten Inlet (Wa)

East Coast:
Blue Points (Conn)
Glidden Point (Me)
Lucky Lime (PEI)
Wildling Bastard (NJ)
Pemaquid (Me)
Sloop Pt (NJ)
Beau Soleil (NB Can)
High Bar Harbor (NJ)
Fin De La Bais (NB Can)
Rocky Nook (Mass)
Old Barney Salt (NJ)
Village Bay (NB Can)
Peters Point (Mass)
Puffer Petite (Mass)
Wellfleet (Mass)
Rose Cove (NJ)



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 Lemon Herb Arctic Char Serves 4
It's about this time of the year that you and your grill have fully rekindled your fiery romance. But like all relationships, this one needs a little "spicing" up. No, it's no time to have a wandering eye on your neighbors Big Green Egg, just try this gorgeous Arctic Char recipe and find your love again.

4 each 6 to 8 ounce servings of Artic Char skin on and scaled....just ask your Metro professional for this task
Lemon wedges for serving
Some of your best olive oil for a garnish drizzle

For the Marinade
1 tablespoon of fresh chopped Rosemary leaves
1 tablespoon of fresh chopped mint
1 tablespoon of fresh flat leaf parsley
2 teaspoons of fresh chopped oregano
3 cloves of garlic crushed and minced fine
Salt and Pepper
1 teaspoon of finely grated lemon zest
1 good pinch of crushed red pepper flakes
3 tablespoons of olive oil

How it's done
In a shallow bowl or pie plate combine all of the marinade ingredients with a good pinch of salt and pepper.

Place the Char fillets in the plate; turn to coat and let marinate at room temperature for 20 minutes.

Prepare your charcoal or preheat your grill to medium high heat (You could also use your grill pan for this dish).

Remove the Char fillets from the marinade and season both sides with a little more salt and pepper.

Grill the fish, flesh side down first, for 3 to 4 minutes per side or until just opaque when fork tested.

To serve, transfer the fillets to a serving platter and drizzle over a little olive oil and garnish with lemon wedges.

Now if this recipe does not reignite your passion for your grill, you might also try some sexier grill covers at

Grilled Dorade (Sea Bream) with a Minted Roasted Pepper Salsa Serves 4
If you made the mistake of planting mint in your yard, like I did, it's about this time of the year that even your friends don't want to come over. No, it's not the mint thing, they just can't hang with you as you Mojito your way through every weekend "Hey, I would love to come over but can I just have a diet Coke, I really think your rum intake is a little..." Great, now what am I supposed to do with the mint? Okay, come down and lets cook.

For the Fish

4 Sea Bream Fillets 6 ounces each with the pin bones removed, scaled with the skin on: You could use Branzino, Red Snapper or Sea Bass fillets with fantastic results
2 cloves of garlic chopped fine
Salt and Pepper
2 tablespoons of olive oil
1 teaspoon of finely grated lemon zest

For the Salsa

8 to 10 ounces of (jarred) roasted sweet red Peppers chopped fine
1 Fresh Sweet red bell pepper, seeded and chopped fine
1 clove of garlic chopped fine
¼ cup of fresh chopped mint leaves
The juice of 1 lemon
3 to 4 tablespoons of olive oil
Salt and Pepper

How it's done
In a shallow bowl or pie plate combine the garlic, olive oil and lemon zest. Pat the fish fillets dry with paper towels and add them to the plate; turn to coat and let marinate on the counter for 20 minutes.

Next make the salsa by combining all of the ingredients in a small bowl and season to taste with salt and pepper; set aside (can be made hours in advance but let it come to room temperature before serving).

Preheat your gas grill to medium high heat; make sure you give the grates a good brushing to insure loving results.

Remove the fillets from the marinade and season both sides generously with salt and pepper.

When the grill is hot, cook the fillets, flesh side down first, for 3 to 4 minutes per side or until just opaque when fork tested. 

To serve, transfer the fish to a serving platter and spoon a small amount of salsa on each fillet (serve the rest on the side). Of course, garnish with mint sprigs and stuff some extra in the purses of your dinner have to get rid of this stuff somehow.



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

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