Best Meteor Shower of the Year

Good morning to all of our beloved friends and clients who, like me, are totally Jazzed about the upcoming weekend. No I'm not going to see Mama Mia 2 again...What? Really? You're not a fan of Abba!? Sure, I believe you...wink.

But I digress, seriously, if weather allows, you'll be able to see the best meteor shower of the year this weekend. The Perseid meteor shower will peak from 4 p.m. EST on Sunday until 4 a.m. EST on Monday, according to NASA. NASA has also stated the best window of observation is from a few hours after twilight until dawn, on the days surrounding the peak, Saturday and Monday. But of course with my luck and this unpredictable weather, I probably won't get a chance to view the Universe's night time light show. Thankfully I do know a way that I can see shooting lights anytime I desire. How you ask, well it's quite easy and I will gladly share it with you how I witnessed such a light show.

It was just last week, when my loving spouse and I were having a heated debate about taking out the garbage in a timely fashion. Admittedly I was feeling a bit more brazen then usual during this conflict and then I recalled what a small child said to his mother at the mall the day before. So I thought to myself as I was intellectually cornered, what the Hake? It's worth a shot and then I said out loud "You're not the boss of me..." and a few other expletives. Suddenly, there was silence and as I turned to leave the room BOOM! I was swiftly hit in the head with a gorgeous Flame colored Le Creuset Skillet. What a Light Show! Right in my own kitchen I witness a stunning, albeit painful, "Meteor Shower." Kudos to her though, she really put all of her tiny frame behind that swing but I believe I did get the last laugh as when I awoke on the kitchen floor an hour later, the trash had been taken out.

That said, if you are interested in Showers of adulation from those you love, may I humbly suggest preparing today's recipes featuring Barbecued Calamari with a Grilled Tomato Salsa & Barbecued Whole Red Snapper with a Grilled Lemon Vinaigrette. Hoping all your little chefs dreams come true.


SAVE THE DATE - Friday, September 7th 2018 ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at Riverside Wines and Liquors This Dinner will be themed Around The Gorgeous Wines of Lebanon and the Cuisine That Allows These Wines to Sing. (Belly Dancing Will Be Optional) Menu will be available to Veiw on Tuesday's Email 8/14/18 Tickets Will Go On Sale Thursday 8/16/18 at 9:00AM

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!


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* $10

Grilled Pesto Wild Pink Shrimp over our Classic Caesar Salad With a Choice of Soft Drink** $12

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 Miso Black Cod (Sablefish) Pita Wrap Miso Glazed Black Cod with Roasted Vegetables and Wasabi Sauce on a Locally Baked Pita With a Choice of Soup $10

The Soon To Be Famous" Summer Char Roll Grilled Lime Arctic Char Fillet with a "Grilled Corn and Black Bean Salsa with a Lime Baja Sauce on a Toasted Soft Roll With a Choice of Soup* $10

Metro's Moonfish Tacos (2) (THEY ARE OUT OF THIS WORLD!) Grilled Opah (Moonfish) on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce With our House-Made Pickled Jalapeno Peppers and Onions (on the side) With a Choice of Soft Drink** $9

Grilled Pesto Sea Bream (Dorade) over a Mixed Field Green Salad...SUPER HEALTHY! With Choice of Soup* $10

Metro's Grilled Grouper "Gyro" Grilled Middle Eastern Spiced Red Grouper With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita With a Choice of Soup* $10

The California Halibut "Health Wrap" Grilled Lemon Basil Halibut Fillet with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo on Lebanese Flat Bread With a Choice of Soup* $10

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 Ciabatta Roll With a Choice of Soup* $8

Fried Scallop "Love Roll" Panko Crusted Sea Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll With a Choice of Soup* $9

Fried Rock Shrimp "Lust Roll" Just Like a Love Roll but with No Commitment Panko Crusted Florida Rock Shrimp Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Ciabatta Roll With a Choice of Soup* $9

Metro's Grilled Salmon "Caesar" Wrap Grilled Basil Balsamic Organic Scottish Salmon with Our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $10

(For Those of You 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* $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: Boston Mackerel Jonah Crab Meat Jonah Crab Claws Black Sea Bass Razor Clams Fluke Flounder Tautog (Black Fish) 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: Sardines (Greece) Cobia (Lemon Fish) Opah (Moonfish) Swordfish Red Grouper Madia (Japanese Sea Bream) 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 Golden Tilefish Pompano 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: Tilapia Cockles (New Zealand) 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) WildTroll 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) Hama Hama (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) Highbar Harbor (NJ) Ichabod Flat (Mass) Wellfleets (Mass) Sloop Point (NJ) Puffer Petite (Mass) Row 34 (Mass) Lucky Lime (PEI CAN) Mookie Blues (ME)


Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams


Today's Featured Recipes Created With Love for You...

Barbecued Calamari with a Grilled Tomato Salsa Serves 4 as a main course or 8 as a starter Grilled Calamari!? Who do you think I am Fishman, Julia Fluking Childs? Simmer down little chef, I would never send you into uncharted waters, this dish is not only easy but will give you back that Barbecue Swagger that's missing in those grilled chicken breasts.

Ingredients 1½ to 2 pounds of cleaned squid with the tentacles; Anyone of your Metro Fishmongers will perform this task with sincere pleasure.

For the Spice Mix 1 teaspoon salt ½ teaspoon ground black pepper 1 teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon chili powder ¼ teaspoon onion powder ¼ teaspoon garlic powder ½ teaspoon dried oregano 3 tablespoons of olive oil

For the Grilled Tomato Salsa 3 garlic cloves unpeeled 4 Tomatoes cut in half with the seeds removed Half of a medium onion peeled 1 jalapeño pepper...I use 2 because I am a heat freak The juice of 1 lime or more to taste ¼ cup of fresh chopped cilantro Salt and Pepper

How it's done First make the Grilled Tomato Salsa (can be made hours in advance) by preheating the grill to high heat.

Next, place the unpeeled garlic cloves in a small piece of foil with a little olive oil; wrap up and place on grill about 6 minutes.

Along with that place the tomatoes, onions and jalapeño pepper on the grill and char on all sides (should take about 6-7 minutes) take the vegetables off the grill and allow to cool. When the vegetables are cooled peel the garlic and remove the stem from the pepper.

Place all the vegetables along with the lime juice and cilantro in a food processor. "Pulse" the machine until you get the consistency of a chunky salsa; season with salt and pepper to taste and adjust the lime and set aside.

To make the squid preheat the gas grill to high.

Combine all of the spice mix, except the olive oil in a small bowl. Place the cleaned squid in a large bowl and toss with the spice mix and olive oil; let marinate room temperature for 20 minutes.

When the grill is hot, remove the squid from the marinade cook the squid bodies and tentacles for about 2 to 3 minutes per side or until well charred and just opaque (drape the tentacles across the grill to prevent from falling through the grates). Transfer the squid to a cutting board and cut into ½ inch rings.

To serve, transfer the grilled squid to a serving platter and garnish with any extra herbs.

Serve the salsa on the side and get ready for the Swagger train to pull into the station. Yes of course you are the conductor silly.

Barbecued Whole Red Snapper with a Grilled Lemon Vinaigrette Serves 4 This dish screams summer like cutoff jeans and perspiring Ice Tea pitchers but it does scream like inappropriately "too short" cutoff shorts. That's an entirely different kind of scream that we won't go into at this time. But heck, let's get the Fish on the Grill.

Ingredients 2 whole 1½ to 2 pound Red Snapper gutted and scaled with the gills removed; this is a job lovingly performed by your Metro Seafood associate. You could also use Sea Bass, Branzino or Dorade (Sea Bream)

For the Marinade 3 cloves of garlic, minced fine 1 tablespoon of hot sauce...I use Louisiana Hot Sauce for this but feel free to fly your own flag 3 tablespoons of olive oil 1 tablespoon of dried oregano 1 tablespoon of fresh chopped flat leaf parsley 1 tablespoon of fresh chopped rosemary leaves 1 tablespoon of finely grated lemon zest 2 lemons sliced thick

For the Grilled Lemon Vinaigrette 4 lemons cut in half and cut sides brushed with 2 tablespoons of olive oil The finely grated zest of 1 lemon ¾ cup of olive oil 1 tablespoon of each fresh chopped basil and fresh chopped flat leaf parsley Salt and Pepper

How it's done To make the Grilled Lemon Vinaigrette, preheat the grill to high heat.

Place the oiled lemons onto the grill, cut-side down for 6 minutes until browned.

Remove the lemons and allow cooling. When the lemons are cool enough to handle, squeeze the lemons through a sieve into a bowl.

Pour the lemon juice into a food processor or blender with the lemon zest, basil, parsley and a good pinch of salt and "whizz" to combine.

With the machine running, slowly drizzle the olive oil into the blender or food processor until emulsified; season to taste with salt and pepper and set aside. (Can be made a day in advance)

Taste for seasoning and add pepper to taste.

Combine the marinade ingredients, except for the lemon slices, in a small bowl with a good pinch of salt and pepper.

Place the fish in a large container and rub the marinade in the chest cavity and around the fish; place the lemon slices in the chest cavity of the fish and cover with plastic wrap and let rest at room temperature before grilling for about 40 to 45 minutes.

Preheat your grill to medium heat about 400° degrees.

Remove Snapper from the container and season the fish inside and out with a little more salt and pepper.

Brush the fish with a little more olive oil and place the Snapper on the well-oiled grates and grill your Fish for 15 minutes per side flipping only once with the grill lid down.

The fish is done when the meat is just opaque when fork tested and pulls away from the bone.


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