2000th Recipe

July 31, 2018

Good morning to all of our beloved friends and clients and today marks the day that I have written my 2000th recipe.


I know what you are thinking you must be a real "Fatty McFatterson" fishman. To which I reply, yup. But seriously, I cannot tell you what a pleasure it has been to create such delectable ideas for those of you who have fully embraced the piscivorous lifestyle. In fact, along with our arsenal of 2K recipes we have humbly amassed well over 10K readers over the years and for that, I cannot thank you enough. And I would also like to extend my sincere gratitude to all of you who have not only made these dishes but have given me some heartwarming feedback on your experiences. And although I do love the photos, your comments never cease to warm the heart of this Half-Lebanese fishmonger. 

If I may indulge I would love to share some of them with you. Rick from Whitehouse wrote, "Ever since I started making your recipes my wife has never been so loving towards me, in fact last week after making your Grilled Tuna with Spicy Chili Peach Salsa we didn't even make it to dessert, she tore at my shirt like a ravenous jungle cat, the kitchen was our sensual playground and..." Whoa, Rick we get the point. 

And Susan from Lebanon emailed us "Dear Fishman, I along with my children, adore fresh Seafood but unfortunately hubby Jack does not. While I enjoyed making your recipes, I did not realize the boost of confidence it was not only giving me in the kitchen but in my life as well. And while making your Grilled Herbed Salmon with a Tomato and Red Onion Salad I finally had the courage to tell Jack, no I'm not making you something different tonight and if I hear one peep out of you, I will brain you with a cast iron skillet...thank you for your recipes." Okay, maybe that was not the best example, but sentiment was there.   

But all kidding aside, I could never fully express my deepest thanks for your patronage, friendship and just cutting out a few moments every week to spend with us. I promise to continue to procure only if the finest seafood the world has to offer and pledge to create new ideas for preparing it all. I sincerely hope you enjoy today's recipes featuring Grilled Lime Garlic Scallops & Grilled Lebanese Shrimp Skewers with a Lemon Mint Dressing. As always thank you for allowing us to be your fishmongers and the opportunity to revel in our chosen vocation.

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!


"California" Salmon Burger 
(Dude, This Burger is the Bomb)
Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll
With a Choice of Soup* 

Metro's Grilled Grouper Tacos (2) 
Grilled Cilantro Lime Red Grouper 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**  

A Mediterranean Ahi Tuna "Health Wrap"
Grilled Lemon Garlic Sushi Grade Tuna with Mixed Field Greens, Roasted Veggies and a Basil Aioli
Wrapped in Lebanese Flat Bread
With a Choice of Soup*

Metro Sea Bream "Caesar" Wrap
Lemon Basil Grilled Dorade (Sea Bream) with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*

Metro's Swordfish "Pepper Steak" Sandwich
Grilled Sweet Chili Ginger Swordfish with Seared Sweet Peppers and Onions with a Sriracha Aioli on a Toasted Ciabatta Roll
With a Choice of Soup*

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

Grilled Black Cod "Gyro" 
Grilled Middle Eastern Spiced Black Cod (Sablefish) with Lettuce, Tomatoes, Onions and Tzatziki Sauce 
On a locally baked Pita 
With a Choice of Soup*  

Panko Crusted Soft Shell Crab on our Classic Caesar Salad
With a Choice of Soft Drink**

A Kick@$$ Catfish Pita Wrap
Spicy Breaded Catfish Fillet with Lettuce, Tomato & Pickled Peppers with a Jalapeño Aioli on a Locally Made Pita
With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**

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**

Metro's Blackened Mahi Pita Wrap
Grilled Spiced Mahi Fillet with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a Choice of Soup*

Grilled Pesto Arctic Char Over A Mixed Field Green Salad (With a choice of dressing)
With a Choice of Soup*

Cilantro Lime Grilled Halibut Over Roasted Veggies Over Our House Saffron Rice
With a Choice of Soft Drink**

(For those Folks who love fish eaters but not fish)  
The Chicken "Caesar Wrap"
Panko Crusted 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:                  
Red Grouper  
Madia (Japanese Sea Bream)
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:
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 
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)
Glidden Point (ME)
Rose Cove (NJ)
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 Lime Garlic Scallops Serves 4
Sometimes even the most well-meaning little chef can be heard uttering under their breath "You know what I feel like making tonight...a big plate of couch potatoes." No, I'm not sure what that means but I do know that an easy recipe is needed to pull them out of their culinary depression. Now, let's grill up some happy.

1½ to 2 pounds of Jumbo "Dry" Sea Scallops ("Dry" refers to untreated Scallops, not those pumped up with Chemicals...Friends don't let friends eat "Wet" Scallops)
2 cloves of garlic crushed and minced fine
The finely grated zest of 1 lime
The juice of 1 lime
1 tablespoon of soy sauce
1 tablespoon of honey
2 tablespoons of grapeseed or other neutral oil (i.e. canola, peanut etc.)
2 tablespoons of fresh chopped cilantro or parsley if you don't dig the cilantro vibe
Salt and pepper

How it's done
In a bowl, large enough to hold the scallops, whisk together the garlic, lime zest, lime juice, soy sauce, honey, grapeseed oil and cilantro with a good pinch of salt and pepper.

Toss the scallops in the marinade and cover with plastic wrap. Let marinate, on the counter for 15 to 20 minutes.

Preheat a grill pan or gas grill to medium high heat.

Next, grill the Scallop for 3 to 4 minutes per side or until just opaque when knife tested.

To serve, transfer the Scallops to a large serving platter and garnish with lime wedges and cilantro sprigs.

If you are thinking that easy cannot be delicious then please do not panic when your mind is blown. Boom! #littlecheflife #easyisdelcious.

Grilled Lebanese Shrimp Skewers with a Lemon Mint Dressing Serves 4
If you are thinking that I have a culinary agenda that clearly is promoting Middle Eastern flavor profiles into your life, then Cod dammit, you have found me out. And as long as we are on my hidden agendas, let's make it clear, that I am not a fan of "Dad Bod" belly dancing...okay, I did it once and unfortunately that image will live on the web forever.

1½ to 2 pounds of large shrimp peeled and deveined with the tails left on...you know why...because you're fancy...yes you are
Wooden skewers soaked in water for 30 minutes.

For the Marinade
1 shallot finely grated...yes I said grated
3 cloves of garlic minced very fine
30-40 strands of saffron infused with 4 tablespoons boiling water
1/3 of a cup of Lebneh or Greek style yogurt
The juice of 1 lemon
½ teaspoon of smoked paprika
½ teaspoon of ground cumin
2 tablespoons of fresh chopped flat leaf parsley
Salt and Pepper

For the Lemon Mint Dressing
1/3 cup of olive oil
2 tablespoons white wine vinegar
The juice of 1 lemon
10 to 12 mint leaves finely chopped
Salt and Pepper

How it's done
First make the dressing by combining all of the ingredients in a tight fitting jar and shake it until well combined; adjust seasoning and set aside.

In a large bowl whisk together all of the marinade ingredients and season to taste with salt and pepper. Add the shrimp and toss to coat well; cover with plastic wrap and let marinate in the refrigerator for 20 to 30 minutes.

Preheat your gas grill to high heat.

Thread the shrimp onto the wooden skewers and grill the skewers for 2 minutes flip and cook for another 3 minutes or until they are just opaque when fork tested.

Transfer the skewers to a large serving platter and drizzle over the lemon mint dressing.

Garnish with mint sprigs and if you're thinking that a handful of salad greens and some warm pita would make this a complete summer treat, then you little chef are spot on. Hey, do you think you can stop shaking the dressing now, people are starting to point.


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

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