Good morning to all of our beloved friends and clients and I would be remiss if I did not take the time to thank you all for allowing us to have the most successful Father's Day weekend in our 29 year history.
It is truly an honor to be a part of your family's celebration and a privilege we do not take lightly. We are humbled to be chosen to nourish you and your loved ones.
Well as you all know the first day of Summer is just days away and it just seems like yesterday it was January the 1st and I was going to go on a "Cricket" only diet to shed my woven chub sweater and to get that smoking hot bod for swimsuit season. I don't know why your laughing, Crickets are not only high in protein but environmentally friendly with a flavor profile that is similar to if a shrimp and popcorn had a love child.
But I digress, with just days away from my first flesh unveiling it seems there no easy fix in sight. That said, I am going to go with "Plan B" which is to camouflage my extra rolls with the time honored tradition of "Fat Tanning." It seems as though tan fat has more a appealing appearance to white fat...you don't have to take my word for it, the Helsinki study of 1975 found conclusively that the proper tanning of body rolls appeared to the participants as the pleasant sight of roasting meat and not just extra unwanted skin. Now that said, we can't go out and toast our rolls in the unforgiving Sun and possibly suffer UV damage and other skin related diseases. I know what you're thinking, I could just purchase a good bronzer and slather myself down to a gorgeous golden brown. And you would be correct, in fact some of the bronzers on the market even have SPF protection so in fact, you're are really doing the best thing for your appearance but also your tender hide.
I am well aware that some of these products can be expensive, with some of them priced at $40 to $50 bucks for a 4 ounce tube but trust me this is no time to take the cheapskate route. Case in point, one of my closest friends (he shall remain nameless) tried the economical approach to bronzing, it was all by accident of course as he was staining his deck last season he noticed the Mountain Cedar stain gave his skin a stunning light brown hue when he spilled some on his leg. Well before he knew it he had successfully finished the deck and apparently his hide in this stunning color. Now truth be told, the color was amazing and it looked like he dropped 15 pounds but the water-repellent quality of the stain proved problematic for the breath-ability of his skin...go figure.
I guess I could of course give up bread and beer for the rest of the Summer to shed those unwanted pounds...of course I'm just joking, that's a pipe dream but I do promise to be a little kinder to myself in the mirror.
Now should you be interested in some flavorful Asian inspired dishes then you are in luck. I present to you today's recipes featuring Pan Roasted Thai Inspired Halibut & Grilled Sweet Chili Salmon. Thanks again for spending this time with me.
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
The Wild Shrimp "PO-Boy" Panko Wild Pink Shrimp 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
Crab Cake "Love Roll" A Fresh Lump Crab Cake Served with Lettuce, Tomato and Cayenne Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $9
Grilled Lime Garlic Arctic Char Over Sautéed Red Beans Over Our House Saffron Rice With a Choice of Soft Drink** $10
Metro's "Holy Guacamole" Tilapia "Health Wrap" Grilled Lime Garlic Tilapia with Shredded Lettuce, Guacamole and Baja Sauce on Lebanese Flat Bread With a Choice of Soup* $10
Metro's Mexican "Torta" Catfish Sandwich Corn Meal Crusted Catfish Fillets with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Toasted Ciabatta Roll With a choice of Soup* $8
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
Grilled Pesto Wild Halibut On a Mixed Field Green Salad Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic With a choice of Soft Drink** $10
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 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
Metro's Grilled Shark "Steak" Sandwich Blackened Grilled Shark with Pan Sautéed Peppers, Onions and Mushrooms with a Cayenne Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10
Tuscan Grilled Organic Scottish Salmon Over Classic Caesar Salad With a Choice of Soft Drink** $12
Grilled Mediterranean Sea Bream (Dorade) Pita Wrap Grilled Sea Bream (Dorade) with Roasted Vegetables and a Basil Aioli on Locally Bake Pita With a Choice of Soup* $10
(For those Folks who love fish eaters but not fish) Chicken "Club" Pita Wrap Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo 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 Uni Bluefish Razor Clams Fluke Live Day Boat Sea Scallops Skate Black Sea Bass (Long Island) Day Boat Sea Scallops Maine Steamers Nova Scotia Halibut Monkfish Grey Sole Cod Hake 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) Sushi Grade Ahi Tuna 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 Red Grouper Cobia (Lemon Fish) Mako Shark Steamed Spiced Crawdads aka Crayfish aka Crawfish Soft Shell Crabs (let the feast begin) Rock Shrimp Blue Claw Crabs Call for the Weekend to order 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) Sunset Beach (Wa) Totten Inlet (Wa)
East Coast: Blue Points (Conn Wiley Point (ME) Sloop Pt (NJ) Beau Soleil (NB Can) High Bar Harbor (NJ) Fin De La Bais (NB Can) Old Barney Salt (NJ) Wellfleet (Mass) Sugar Shack (NJ) Saquish (Mass) Island Creek (Mass) Lucky Limes (PEI)
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 Roasted Thai Inspired Halibut Serves 4 If the flavors of Thailand are your cup of Oolong Tea then you, my little Bangkok Chef, are in luck with this dish. The mild but meaty texture of the halibut is only enhanced by these devil may care Asian flavor profiles. And couldn't we all use a little Devil may care these days.
Ingredients For the Halibut 4-Halibut fillets 6 to 8 ounces each, skin removed Salt and Pepper 2 tablespoons of Grape Seed or other Neutral oil; Canola, Vegetable etc. 3 tablespoons of fresh chopped Cilantro leaves for garnish Lime wedges for garnish
For the Thai Pan Sauce ½ cup of Mae Ploy Sweet Chili Sauce; found at all Asian markets and Metro Seafood 2 tablespoons of soy sauce (I prefer the low sodium for this dish) 2 cloves of garlic minced very fine 1 tablespoon fish sauce also found at Metro 1 tablespoon freshly grated ginger Juice of 1 lime 1 teaspoon of Sriracha, or if you are me you go for the full tablespoon; Flavor freaks unite!
How it's done Preheat your oven to 425° degrees.
Next whisk together all of the ingredients to make the Thai Pan Sauce and set aside at room temperature.
Place the halibut fillets on a large plate and season both side with a little salt and pepper.
Heat the 2 tablespoons of grape seed oil in a large non-stick oven proof skillet over medium high heat.
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.
Pour the Thai Pan Sauce into the skillet and place the skillet in the oven to roast for 6 to 8 minutes or until the fish is just opaque when fork tested.
Remove the skillet from the oven and transfer the fillets to four plates; spoon the pan sauce over the fish and garnish with the cilantro and lime wedges.
Could some steamed white rice and a simple salad complete this 30 minute meal? Is your half-Lebanese Fishmonger's hair line receding faster than the evening tide? That's a hard yes.
Grilled Sweet Chili Salmon Serves 4 For those of you who adore Asian inspired flavors while dining out but are as shy as a newly minted Geisha when it comes to preparing Asian cuisine, I have created this recipe for you. If it helps your confidence to wear pure silk while cooking, please know that no judgement will be shown your way.
Ingredients 4-Salmon fillets 6 to 8 ounces each with the Skin on with scales removed Grape seed oil or other neutral oil for brushing the fish Lime wedges for garnish
For the Marinade ½ cup of Mae Ploy Sweet Chili Sauce; found at all Asian markets and Metro Seafood 3 tablespoons of soy sauce (I prefer the low sodium for this dish) 1 tablespoon of seasoned Rice wine vinegar 1½ teaspoons of sugar 2 tablespoons of Grape Seed or other neutral oil (i.e. vegetable, canola etc.) 1 teaspoon of finely grated lime zest The juice of 1 lime
How it's done Preheat your grill at medium high heat.
In a small bowl whisk together the marinade ingredients until well combined.
Place the Salmon in a shallow bowl or pie plate and pour over all but 2 tablespoons of the marinade and turn to coat; cover with plastic wrap and let marinate on the counter for 15 to 20 minutes.
The reserved marinade will be used to spoon over the salmon when serving.
Remove the salmon fillets from the marinade and season with a little salt and pepper.
Grill the fish, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.
To serve, transfer the fillets to a large serving platter and spoon the reserved marinade over the Salmon. Garnish with lime wedges and feel free to wear that silk to the table to show not only what a sexy little chef you are but because it just feels awesome on your skin.
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