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!
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 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* $10
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* $10
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* $11
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** $8
Grilled Pesto Sea Bream (Dorade) over a Mixed Field Green Salad-SUPER HEALTHY! With Choice of Soup* $10
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* $8
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** $10
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** $20
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** $12
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* $10
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** $8
Grilled Basil Crusted Arctic Char On Our Classic Caesar Salad---"All Hail...You Know Who" With a Choice of Soft Drink** $12
(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* $9
**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) Bluefish Razor Clams Fluke Golden Tilefish Skate Black Sea Bass (Long Island) 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: 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: Mahi 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) 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 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 Oysters
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)
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 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.
Ingredients 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 www.grilllingerie.com.
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.
Ingredients 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 guest...you have to get rid of this stuff somehow.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: email@example.com 1320 Rt. 22 Lebanon NJ 08833