Good morning to all of our beloved friends and clients and thank you to you all who have been sending us photos of your family's Summer Seafood Celebrations.
We sincerely could not be more grateful to you all and although I would love to share some of these photos with you it appears that some of the pics were taken, let's say, later in the evening in a full state of libation.
One family from Clinton Township had what they called a "Lobster Love In" which sounds awesome until someone captured a photo of "That Aunt" slathering the nephew's best friend with liberal amounts of melted butter (it should be noted that young man was over 18 and based on the photo, it seemed consensual). Now another family from Flemington held their annual "Shuck the World" festival complete with 12 varieties of oysters but unfortunately for you, the photos taken only showed a plethora of "Dad Bods" covered in Mignonette and Cocktail Sauce. But perhaps my favorite piscivorous celebration took place in Califon where guests were invited to a "Show Us Your Crab Legs" shindig. And although the King Crab Legs were plentiful, the after-hours "Radio City Crabkette" dance proved problematic as several of the participants experienced "Wardrobe Malfunctions" and showed a little more of the Exoskeletons than the neighbors wanted to see. But hey, it's Summer and who am I to judge the carnal pleasures of Fresh Seafood.
And if we are being honest with ourselves, no one ever got saucy after eating Chicken kebobs but bring me a plastic bib and a freshly steamed lobster and things just always seem to go in a sexy direction. Now if you're thinking, I don't want to have a ton of folks over for a my own "Clam Jam" then fear not my fellow traveler. You can certainly get your "Crabapalooza" on with just your immediate family...it's your call but just be warned, things might get amorous.
Now should you want to create two very attractive and healthy recipes this weekend may I suggest today's recipes featuring Sicilian Grilled Mahi with a Tomato Olive Salsa & Grilled Jumbo Shrimp and Arugula Salad with White Beans and Mushrooms. As always, thank you sincerely for allowing us to be your fishmongers.
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
The Metro Turbot "Picnic Roll" (Makes you want to have a beer at work...but don't) Panko Crusted Fresh Turbot Fillet With Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll With a choice of Soup* $10
Grilled Swordfish Fajitas (2) Grilled Fajita Spiced Swordfish on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $10
Metro's "Holy Guacamole" Salmon Burger Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll With a Choice of Soup* $10
The "Soon To Be Famous" South West Snapper Roll Cornmeal Crusted Spiced Snapper Fillet with Shredded Lettuce and a Grilled Sweet Corn Salsa with Pickled Jalapeño Aioli With a Choice of Soup* $9
Grilled Mahi "Gyro" Yep, You Read It Right! Grilled Spiced Mahi Fillet With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Locally Made Pita With a choice of Soup* $10
The "Italian" Tilapia Roll Italian Crumbed Tilapia Fillet with Lettuce, Tomato, Red Onion and Italian Tartar Sauce on a Toasted Ciabatta Roll With a Bag of North Fork Potato Chips With a Choice of Soft Drink* $7
The Tequila Lime Catfish Emparedado (Sandwich) Cornmeal Crusted Catfish with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Ciabatta Roll With a Choice Soup* $8
Grilled Miso Glazed Arctic Char Roll---(Where's my Kimono?) Grilled Miso Glazed Arctic Char with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $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
A Mediterranean Branzino "Health Wrap" Grilled Lemon Garlic Branzino with Mixed Field Greens, Roasted Veggies and a Basil Aioli Wrapped in Lebanese Flat Bread With a Choice of Soup* $10
South Western Panko Crusted Oyster Roll Spiced Panko Crusted Oysters with Mixed Field Greens, Tomato, Pickled Jalapeños, Avocado and a Chipotle Mayo on a Toasted Ciabatta Roll With Choice of Soup* $9
Grilled Basil Balsamic Pompano over a Mixed Field Green Salad POMP UP THE HEALTHY! With a Choice of Dressing (on the side) With Choice of Soup* $10
Grilled Pesto Halibut on our Classic Caesar Salad With a Choice of Soft Drink** $12
(For those who don't love Fish But LOVE the People that do) South West Spiced Chicken "Health" Wrap Grilled Spiced Chicken With Mixed Field Greens with Roasted Veggies and a Chipotle Aioli on 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: Halibut Cheeks Fresh Whiting Jonah Crab Meat Jonah Crab Claws Tautog (Black Fish) Black Sea Bass Jumbo Porgies (Scup) Golden Tilefish Razor Clams Fluke Skate Day Boat Sea Scallops Maine Steamers Nova Scotia Halibut Monkfish Cod Hake 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: Swordfish Red Grouper Boops Boops (European Smelts Greece) Madia (Japanese Sea Bream) Sardines (Greece) Mahi 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: Fresh Never Frozen Jumbo Shrimp Pompano Real American Red Snapper LIVE & Steamed Spiced 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: Locally Farmed Tilapia (Aquaponic) 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: Live Dungeness Crabs Black Cod (Sablefish) Wild Alaskan Troll King Salmon Wild Alaskan Ivory 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) Disco Hama Hama (Wa)
East Coast: Blue Points (Conn) Beau Soleil (NB Can) Sugar Shack (NJ) Island Creek (Mass) Lucky Limes (PEI) Glidden Point (ME) Puffer Petite (Mass) Rose Cove (NJ) Warren Cove (Mass) Pemaquid (ME) Old Barney Salt (NJ) Peter's Point (Mass) Fin De La Bais (NB Can) Highbar Harbor (NJ) Ichabod Flat (Mass) Saquish (Mass) Chathams (Mass) Wellfleets (Mass)
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...
Sicilian Grilled Mahi with a Tomato Olive Salsa Serves 4 I'm not sure why I call this "Sicilian" Grilled Mahi. I guess it could be the ingredients but it's probably because it reminds me of how my Sicilian wife makes me feel, excited, intrigued and a little bit scared.
Ingredients For the Mahi 4 Mahi Fillets 6 to 8 ounces each with the skin removed; Grouper or Tilefish would also work brilliantly Salt and Pepper ½ teaspoon of dried oregano crushed between your thumb and forefinger ½ teaspoon of garlic powder or ground garlic 2 tablespoons of olive oil Salt and Pepper
For the Tomato Olive Salsa 2 medium-size tomatoes, seeded and diced 2 tablespoons of chopped red onion 14 Kalamata or other Black olives pitted and halved 1 tablespoon of capers rinsed and drained 2 tablespoons of fresh chopped basil 1 good pinch of crushed red pepper flakes (make like your pinching a full cheek...What?) 3 tablespoons of olive oil 3 tablespoons of red-wine vinegar Salt and Pepper 1-5 ounce box of baby Arugula
How it's done First combine all of the Salsa ingredients in a medium bowl; season to taste with salt and pepper and set aside.
Next place the Mahi fillets on a platter, brush them with the olive oil and season both sides with the oregano, garlic powder, salt and pepper; cover with plastic wrap and let sit a room temperature for 15 to 20 minutes.
Prepare your charcoal or preheat your grill to medium high heat.
Season the fish with a little more salt and pepper and grill, 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 the salsa.
Now you just might be hangry but don't be alarmed if you feel excited, intrigued and slightly scared.
Grilled Jumbo Shrimp and Arugula Salad with White Beans and Mushrooms Serves 4 Full disclosure the sautéed mushrooms and onions from this dish was left over from a Swordfish Steak Sandwich I made the night before. But like most mistakes in my life, I just took lemons and made lemoncello.
Ingredients For the Shrimp 1½ to 2 pounds of Jumbo Shrimp shelled, deveined with the tails left on...this is to slow your dinner guests down a bit. Salt and Pepper 2 tablespoons of olive oil
For the White Beans and Mushrooms 2 tablespoons of olive oil 3 cups of thinly sliced red onions Salt and Pepper 1 pound of Baby Bella (Cremini) mushrooms sliced thin 1-14 ounce can cannellini or white beans, rinsed and drained 1 tablespoon sherry vinegar 1 pinch of crushed red pepper flakes For the Salad Dressing ¼ cup sherry vinegar 1 large shallot finely chopped 2 teaspoons of Dijon mustard ½ cup olive oil Salt and Pepper 2-5 ounce containers of Baby Arugula
How it's done First prepare the white beans and mushrooms by heating the olive oil over medium heat in a large skillet. Once the oil is hot and shimmering add the onions with a good pinch of salt and pepper, and reduce the heat to medium.
Cook, stirring occasionally, until tender and caramel colored, 10 to 12 minutes.
Add the sliced mushrooms and continue cooking, stirring occasionally, until wilted and soft, about 5 minutes; take the skillet off of the heat and stir in the white beans, vinegar and crushed red pepper flakes, adjust seasoning and set aside to cool.
Next make the salad dressing by whisking all the ingredients in a small bowl; season with salt and pepper and set aside.
We are almost there; toss the shrimp in a shallow bowl with the olive oil and a good pinch of salt and pepper. Prepare your charcoal or preheat your gas grill to high heat.
When the grill is hot cook the shrimp for 3 minutes per side or until just opaque when fork tested; set aside.
Now toss the Arugula in a large bowl with a little of the salad dressing and transfer to a large serving platter.
Finally scatter the white beans and mushrooms over the salad and top with the shrimp; spoon the rest of the dressing over the dish and boom...you just made a Great Night out of a Great Shrimp. Remember you cannot make Chicken Salad from Chicken $#!%.
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