Thunderbolts The Size Of My Thighs

August 14, 2018

Good morning to all of our beloved friends and clients and I would like to tip my cap to those brave souls who, regardless of the weather, continue to flame kiss their food on the outdoor grills.

 

Please know that what I am about to say is free of judgment and comes from a place of genuine love and caring but some of you are straight up kooks. Don't get me wrong, this Half-Lebanese Fishmonger is crazy about the savory charred flavors of Grilled fish and seafood but when you see thunderbolts the size of my thighs (seriously I have massive thighs), it's time to retreat to the dry safety of your kitchen. 


Now I know what some of you are thinking, "I can't cook fish in the house, it will stink up the house for days...." What the Sushi Grade Fluke are you talking about little chef, you get your fish from Metro and the only lingering smell you might encounter is the over application of Acqua di Gio cologne from the Half-Lebanese fishmonger. Do I have to wear that much cologne? I don't know, maybe I could back off to under 20 sprays but I can't promise. 

 

But seriously, and I know I have said this before, those days of Funky (and not good James Brown Funk) fish aromas are far behind you my fellow traveler the minute you step into Metro Seafood. Now that said, your snout is your best friend when selecting fresh fish anywhere, not just at Metro. Heck, if you and your loved one are out to dinner and you catch a whiff of Seagull breath with a hint of Seal sweat then it's time to order the Chicken or down those cocktails and hightail it out of that establishment. As you all know, fresh seafood should have nothing more than a delightful briny Oceanside scent that should gently have you yearning for the dewy feel of ocean mist. So please, be militant when procuring your next fish dinner. We at Metro love when our clients ask if something is fresh but when we hold it out for your to inspect with your trusty bill don't give it a half smell a foot away, get in there and take a deep sniff of gorgeous seafood that was bravely hunted by some the hardest working folks on the planet. I promise you Olfactory sense will thank you. 


In closing, please know that we at Metro just want you to be safe when preparing a meal for your loved ones and should you hanker for some delicious indoor recipes I sincerely hope you will try today's featured dishes of Pan Seared Sea Bass with a Tomato Caper Sauce & Pan Seared Swordfish with a Harissa Yogurt Sauce. Thank you sincerely for allowing us to serve the finest Seafood to the most spectacular clients.


FOODIE ALERT! 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) 


CLICK HERE TO VIEW MENU
Tickets Will Go On Sale Thursday CLICK HERE 
 8/16/18 at 9:00 AM 


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

 
"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* 
$10


The "Soon To Be Famous" South West Blackfish Roll
Cornmeal Crusted Spiced Blackfish (Tautog) Fillet with Shredded Lettuce and a Grilled Sweet Corn Salsa with Pickled Jalapeño Aioli
With a Choice of Soup*
$9 


Metro's Soft Shell Crab Tacos (2)
"Crabgasmic"

Lightly Breaded Soft Shell Crabs 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**
$10


Metro's Swordfish "Steak Sandwich"
Blackened Grilled Wild Swordfish with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*
$10


Grilled Ginger Lime Black Cod on a Mixed Field Green Salad with a Miso Salad Dressing (on the side)
(You Can Also Choose From Another of our House Dressings)

With a choice of Soup*  
$11 


Grilled Mediterranean Halibut "Health Wrap"
Grilled Nova Scotia Halibut with Mixed Field Greens, Roasted Vegetables and a Basil Aioli on Lebanese Flat Bread  
With a Choice of Soup*  
$10


Metro's South West Arctic Char Pita Wrap
Grilled Lime Garlic Arctic Char With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Grilled Mahi Fajitas (2)

Grilled Fajita Spiced Mahi Fillet on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**
$9


Metro's Fried Fish "PO-BOY"
Panko Crust Sweet Turbot Fillet With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*
$9


Grilled Wild Sea Bass Emparedado (Sandwich)
Grilled Lime Garlic Wild Sea Bass with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice of Soup*
$10


Grilled Tequila Lime Wild Shrimp Over Black Beans Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


Metro's World Famous Fish-N-Chips (Lunch Portion)
Hand dipped Batter fried Fish with Crisp Fries, Coleslaw, Tartar and Malt Vinegar
With a Choice of Soft Drink**
$8

 
Panko Crusted Fresh Florida Rock Shrimp Over Our Classic Caesar Salad
With a Choice of Soft Drink**
$12

 
(For those Folks who love fish eaters but not fish)
Grilled Chicken "Caesar Wrap"
Grilled Spiced Chicken Breast with our House Caesar Salad Wrapped in 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: 

Jonah Crab Meat
Jonah Crab Claws 
Black Sea Bass
Razor Clams 
Fluke 
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)
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:
Cobia (Lemon Fish) 
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 
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 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
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)
Glidden Point (ME)
Pemaquid (ME)
Old Barney Salt (NJ)
Highbar Harbor (NJ)
Ichabod Flat (Mass)
Wellfleets (Mass)
Sloop Point (NJ)
Puffer Petite (Mass)
Row 34 (Mass)
Mookie Blues (ME)


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 Seared Sea Bass with a Tomato Caper Sauce Serves 4
Not every Summer's Day is filled with Sunshine and Corona Lights. But when the Sun doesn't want to come out and play the little chef in you can still bask in the Warm glow of kitchen adulations. Now let's get those Ray Bans on and start cooking.


Ingredients
For the Sea Bass
4 Sea Bass fillets 6 to 8 ounces each with the skin left on but scaled; you could also use Red Snapper or Branzino fillets.
Salt and Pepper
Flour for dredging about 1 cup
3 tablespoons of olive oil
2 cloves of garlic chopped
2 tablespoons of capers rinsed and drained
1 pint of Grape tomatoes halved
¾ cup of dry white wine
2 teaspoons of fresh chopped thyme leaves
Lemon wedges for serving


How it's done
Allow the fish to come to room temperature before cooking, about 15 to 20 minutes. Season the Sea Bass fillets with salt and pepper and dredge in flour, shaking off any excess. 


Heat the 2 tablespoons of olive oil to medium high heat and when the oil is very hot and shimmering, sear the fillets, flesh side down first, for 3 minutes per side or until nicely browned and just opaque when fork tested; transfer to a warm platter and tent with foil.


Add the remaining olive oil to the skillet and sauté the garlic for about 30 seconds. Next add the capers, tomatoes, white wine and thyme and bring to a simmer.

 

Cook the sauce until it reduces by half; season to taste with salt and pepper and take off heat.


To serve, spoon the sauce over the fillets and garnish with lemon wedges and know in your heart that although it may be raining outside a new culinary Rainbow has just been born. One last note, please apply a SPF 50 sun screen on your talented body before going into the kitchen. That glow of Sunny Love can burn, especially if you're Irish.


Pan Seared Swordfish with a Harissa Yogurt Sauce Serves 4
Hey Fishman, are you trying to lure me down one of your Middle Eastern Spiced Rabbit Holes? No silly, if I wanted to do that I would have brought the Hummus. But this dish is Half-Lebanese Fishmonger approved.


Ingredients
For the Swordfish

4 Swordfish steaks 6 to 8 ounces each ½ inch thick


Ingredients
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
3 tablespoons olive oil divided
For the Harissa Yogurt Sauce
1 cup Lebneh or Greek style yogurt (Metro has the Lebneh and it Rocks!)
The juice of half a lemon or more to taste
1 tablespoon olive oil
2 teaspoons of Harissa; a Moroccan Pepper paste found at all Camel filling stations and Metro Seafood
1 clove of garlic minced very fine
Salt and Pepper


How it's done
In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and 2 tablespoons of the olive oil. Place the Swordfish steaks in a glass dish and rub the mixture evenly on both sides of the steaks; cover with plastic wrap and let marinate on the counter for 10 to 15 minutes.


Meanwhile make the Harissa Yogurt sauce by whisking all of the ingredients in a small bowl; season to taste with extra lemon, salt and pepper and set aside.


Heat the remaining olive oil in a heavy non-stick skillet over medium high heat. Once the oil begins to smoke slightly, add the Swordfish to the skillet, in batches if necessary, and cook for 3 to 4 minutes per side or until nicely browned and just opaque when fork tested.


To serve, transfer the steaks to four exotically curious plates and garnish with lemon wedges; serve with the Yogurt sauce and boom...I just got you down another Middle Eastern Rabbit Hole! And as long as we are down here together you might as well make a salad and warm up some pita bread.


EAT FISH LOVE LONGER!
 

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

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