Two Well Quaffed Peruvian Guinea Pigs

July 27, 2018

Good morning to all of our beloved friends and clients and it seems as though we might get a break in the waterworks by the weekend.


So I'll not be able to complete the building of my Ark but I guess it's just as well, it was only able to hold two chickens and two well quaffed Peruvian Guinea Pigs.  That said there is nothing like a full week of storms up the coast to remind one that (and I know you've heard this before) Seafood is truly the last hunted food source on earth. Now I know some people would argue that truffles are also hunted but I don't remember the last time they had to rescue a truffle hunter and his pig from eight foot swells, so I guess we'll just agree to consider those folks complete kooks.  

But please have no fear for we at Metro have still been able to procure some beautiful fish all week but I did have to utilize some of my Half-Lebanese Fishmonger wiles. And you know what? I still got it. Case in point, there was barely any Florida Red Snapper in the market this morning but I did catch a glimpse of some gorgeous 8 to 12 pound fish out of the corner of my eye, well I thought, "it's show time Markie" (I call my Markie as a term of endearment). There was though a much younger and dare I say, better looking buyer right in front of me inquiring about the fish and I thought to myself, you're going to lose these fish big man, think quick. It was then I reached into my pocket to pull out a package of Fig Newtons I was saving for my ride home and lustfully bellowed out "Anyone want to help me finish these Fig Newtons?" And of course, I slid my glasses down to show my sultry brown eyes. The younger fish buyer scoffed but low and behold the Salesmen perked right up and took one of the two treats I held out. Full disclosure, I did gently brush his hand and made amorous eye contact during this interaction. And then boom, I moved up in the line to procure 75 pounds of the stunning Reds. 



But to be honest, I will never know how I got those fish, was it he just had a sweet tooth or just a fan of a more full figured Fishmonger, we'll never know. Now if you are looking to exercise some culinary wiles this weekend I have just the recipes for you featuring, Grilled Whole Branzino with a Lemon Yogurt Dressing & Grilled Lemon Herb Swordfish over a Zucchini Salad. Please know that we are internally grateful for the privilege of your friendship and patronage.

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!

The Metro Turbot "Picnic Roll"
 (Makes you want to put a Blanket down at work and sip Chardonnay)
Panko Crusted Fresh Turbot Fillet With Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll With a choice of Soup*

Metro's Ahi Tuna Taco Burgers (2)
Grilled Ahi Tuna Burgers 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 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*

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*

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 of Soup*

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* 

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**  

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*

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

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*

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*

Metro's Blackened Black Cod Pita Wrap
Spicy Grilled Black Cod (Sablefish) with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a Choice of Soup*

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

(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*

**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:
Fresh King Whiting 
Jonah Crab Meat
Jonah Crab Claws
Black Sea Bass
Razor Clams 
Tautog (Black Fish)
Day Boat Sea Scallops  
Maine Steamers  
Nova Scotia Halibut
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:                  
Opah (Moonfish)
Live Langoustine (Scotland)
Red Grouper  
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:
Fresh Never Frozen Jumbo Shrimp 
Golden Tilefish  
Real American Red Snapper
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)
Organic Scottish and Norwegian Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels

From the Pacific Northwest:
Black Cod (Sablefish) 
Alaskan Coho Salmon 
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

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

East Coast:
Blue Points (Conn)
Beau Soleil (NB Can)
Sugar Shack (NJ)
Island Creek (Mass)
Lucky Limes (PEI)
Glidden Point (ME)
Rose Cove (NJ)
Warren Cove (Mass)
Pemaquid (ME)
Old Barney Salt (NJ)
Fin De La Bais (NB Can)
Highbar Harbor (NJ)
Ichabod Flat (Mass)
Saquish (Mass)
Chathams (Mass)
Wellfleets (Mass)
Sloop Point (NJ)
Puffer Petite (Mass)
Row 34 (Mass)



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 Whole Branzino with a Lemon Yogurt Dressing Serves 4
Here's the plan little chef, we just put to bed another workweek and unbridled celebration is all you can think about. Okay, I'm with you but let's do this Half-Lebanese style by bringing some Middle Eastern flavors to the party and should someone break out into a spontaneous Belly Dance, well then, mission accomplished.

2 Whole Branzino 1½ pounds each scaled, gutted and dried out with a paper towel; let your Metro Seafood associate perform this for you...we live for this Ship!

For the Marinade
1 medium-sized onion, grated
3 tablespoons fresh chopped flat leaf parsley
2 tablespoons fresh chopped cilantro
The finely grated lemon zest of 1 lemon
2 tablespoons olive oil plus more for brushing the fish before grilling
½ teaspoon each smoked paprika, ground cumin, ground ginger, and ground white pepper
Warmed Pita for serving

For the Dressing
1 cup Lebneh or Greek Style yogurt
¼ cup of fresh chopped flat leaf parsley
¼ cup of olive oil
¼ cup of fresh lemon juice (Thank Cod for the Free Lemons at Metro!)
1 clove of garlic minced very fine
Salt and Pepper

How it's done
First make the dressing by whisking all of the ingredients together in a small bowl; seson to taste with salt and pepper and set aside.

Next combine the marinade ingredients in a small bowl until mixed well. 

Place the fish in a glass baking dish and pat dry with paper towels and set aside.

Next, rub that marinade on the fish, both inside and out; cover the fish with plastic wrap and let the fish marinate at room temperature for 30 to 60 minutes.

Prepare charcoal or preheat grill to medium heat (400° degrees)

Remove the Branzino from the baking dish and season both sides of the fish with a little more salt and brush with olive oil.

Grill the fish on the medium heat for about 12-14 minutes per side or until the meat is just opaque when fork tested. 

To serve, transfer the fish to a large serving platter and garnish with lemon wedges. Serve the fish with the Lemon Yogurt Dressing and know that the warmed pita is not only for eating but can be used as a napkin should you start drooling before dinner begins. #halflebanesefishmongerlife

Grilled Lemon Herb Swordfish over a Zucchini Salad Serves 4
As the Summer Humidity continues to rise the last thing you need this weekend is to drag your tired little chef backside over a hot stove. This recipe will not only protect your precious hind quarters but deliver a delicious and healthy meal to you and your loved ones.

4 Swordfish Steaks 6 to 8 ounces each 1 inch thick
2 cloves of garlic minced fine
4 tablespoons of olive oil
2 tablespoons of Red Wine vinegar
2 tablespoons of fresh chopped oregano
The finely grated zest of 1 lemon
Salt and Pepper

For the Zucchini Salad
2 large or 3 Zucchini; ends cut off and sliced long ways ¼ inch thick
½ cup of crumble Feta Cheese (The Bulgarian Feta at Metro is the Fetastic!)
Olive oil for brushing the Zucchini plus more for drizzling over the final platter
¼ cup of fresh chopped flat leaf parsley
4 tablespoons of Pine nuts lightly toasted in a non-stick skillet
Salt and Pepper

How it's done
Prepare your charcoal or preheat your gas grill to medium high heat (you could also use your grill pan if the weather is inclement).

In a shallow bowl or pie plate whisk together the garlic, olive oil, vinegar, oregano, lemon zest and a good pinch of salt and pepper. Add the Swordfish steaks, turn to coat; cover with plastic wrap and let marinate on the counter for 20 minutes.

Next brush the Zucchini slices with olive oil and season with salt and pepper.

Grill the Zucchini for about three minutes per side until charred but still crisp tender. Transfer the Zucchini to a large serving platter and cover with plastic wrap.

Next, remove the Swordfish from the marinade and brush both sides with a little more olive oil. 

Grill the fish for 5 to 6 minutes per side or until just opaque when fork tested.

Meanwhile, crumble the parsley, feta and pine nuts over the Zucchini.

To serve, top the Zucchini with the Swordfish steaks and squeeze over some lemon juice and little olive oil. I don't know about you but not only did my little chef backside feel refreshed but I'm honest, I think it got firmer.


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

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