"Is it hot enough for you?"

August 17, 2018

Good morning to all of our beloved friends and clients and it appears that we have entered the "Dog Days" of Summer.


Of course we can expect temperatures well into the 90°s complete with cautionary weather folks telling us to drink plenty of fluids and pace ourselves if we happen to be outside for long periods of time.

 

And let's not forget the stock footage of folks in Manhattan sweating like a chubby kid who just found out he is "Skins" in a "Skins and Shirts" basketball game...full disclosure, I was that kid...not good times. Now I don't know about you but could someone please tell me when we as a species turned into turned into a fragile egg about to go off-roading in the back of a pickup truck. Seriously, we are the human race man! Heck, we learned to walk upright, learned how to farm and even found our way into space. Are we going to let some seasonal heat keep us down...that's a hard #@*! no. But be warned, I'm not worried about the rising temperatures keeping my beloved clients down but unfortunately I am fearful of that one dolt who will inevitably blurt out on the hottest day of the year "Is it hot enough for you?" Oh my Cod...I just got a nose bleed typing those words out. Sorry, I just went "Red" there for a second but how much would you like to take a poker hot branding iron to that maroons tender back side while stating "Nope, but let me know how this feels." Okay, obviously I didn't calm down all the way and I am really sorry for that. Maybe if I take a Hot Yoga class today I could possibly hit the reset button on my Chakra or my Chi, whichever one needs it. Now if you would like to cool down in the most delectable way today then may I highly recommend today recipes featuring Grilled Pesto Tuna over a Seasonal Tomato Salad & Grilled Tilefish Avocado Salad. Thank you and I hope both your Chi and Chakra stay breezy.


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


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 "Holy Guacamole" Mahi "Health" Wrap
Grilled South West Spiced Mahi Fillet with Our House Guacamole, Lettuce, Roasted Veggies and Baja Sauce Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$11


Metro's Famous Rock Shrimp Tacos (2)  
Panko Crusted Fresh Florida Rock Shrimp on Flour Tortillas (2) with Shredded Cabbage, Pico de Gallo Sauce and Baja Sauce and a Side of our House Made Pickled Jalapeños and Onions  
With a Soft Drink**  
$9 


"Whole Belly" Clam Roll
 (CLAMTASTIC!)
Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and
Tartar Sauce on a Fresh Baked Soft Roll --With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*
$9  


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 Black Cod Roll---(Where's my Kimono?)
Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*
$10


"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


Grilled Tuscan Spiced Sea Bream (Dorade) over Roasted Vegetables and Saffron Rice
With the Choice of Soup*
$10


Grilled Lemon Basil Sea Bass Salad
Grilled Lemon Basil Marinated Sea Bass Over a Mixed Field Green Salad with a Choice of Dressing
With a Choice of Soft Drink**
$10


Grilled Grouper Fajitas (2)
Grilled Fajita Red Grouper on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**
$10


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


Cajun Fish Cake "Burger"
A Golden Codfish Cake with Lettuce, Tomato and Pickled Onions with Cayenne Aioli on a Toasted Roll 
With a Bag of North Fork Potato Chips---With a Choice of Soup*
$8


Metro's Soft Shell Crab PO-BOY
(SOMEONE HOLD ME!)
Panko Crusted Soft Shell Crab with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*
$9


Grilled Pesto Arctic Char 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)
Metro Holy Shipmate Buffalo Chicken Wrap
Buffalo Style Chicken Tenders with Romaine Lettuce and our House Blue Cheese Dressing on locally baked Pita
With a Choice of Soup*
$9


**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
Live Maine Rock Crab 
Speering 
Boston Mackerel 
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)
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:
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 
Ivory King Salmon Yum!!!
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)
Nisqually (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)
Crow Pasture (Mass)
Lucky Lime (PEI)
Rocky Nook (Mass)
Rose Cove (NJ)
Saquish (Mass)
Seven Bridges Salts (NJ)
Warren Cove (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...


Grilled Pesto Tuna over a Seasonal Tomato Salad Serves 4
If there is one thing we can brag about in Jersey, it's our Tomatoes and Pizza. That said, we would be humbly honored if you were to brag on about your "Kick-Bass" Fish market and the Sushi Grade Tuna they procure for you...thank you in advance.


Ingredients
4 Sushi Grade Tuna steaks 1 inch thick 6 to 8 ounces each...I adore my Tuna Rare but if you prefer your Tuna well done, please keep that culinary shame to yourself.
2 tablespoons of olive oil
Salt and Pepper
¼ cup or more of Basil Pesto: Metro makes a lovely one but of course you can make your own


For the Salad
1 pound of Fingerling Potatoes
2 to 3 of your Favorite Jersey Tomatoes cored and cut in wedges
½ of a small Red Onion sliced very thin
4 to 6 Basil leaves torn roughly
4 tablespoons of olive oil
2 tablespoons of good red wine vinegar
The juice of 1 lemon
Salt and Pepper

This is not a suggestion; you will need Crusty Bread for this glorious creation


How it's done
Slice the fingerling potatoes in ¾ inch bite size pieces and boil in salted water until tender, about 8 to 10 minutes: drain and allow to cool.


Prepare your charcoal or preheat your gas grill to high heat.


Place the Tuna in a shallow bowl or pie plate and brush with the olive oil and season generously with salt and pepper, wrap with plastic wrap; let marinate at room temperature for 15 to 20 minutes.


Meanwhile, make the salad by whisking together the olive, vinegar and lemon juice; season to taste with salt and pepper.


Toss the cooked potatoes with the remaining salad ingredients in large bowl and season to taste with salt and pepper.


Remove the Tuna steaks from the pie plate and season with a little more salt and pepper.


Finally on well-oiled grates, grill the Tuna for about 2-3 minutes per side for rare and 5 min per side for medium. If you like your Tuna well done, don't tell me, in fact, tell no one.


To serve, transfer the salad to a large serving platter and scatter over the Basil leaves,top the salad with your tuna steaks. Finally spoon a little of the pesto on top of each tuna steak and get ready for the after dinner show, Yep, you're watching the Sopranos season 1...now that's Jersey.


Grilled Tilefish Avocado Salad Serves 4
Can healthy and delicious live together in the same house? Of course they can but just like all houses, Healthy and Delicious have their own unique personalities. For example Bamboo shoots and Herring are delicious and healthy, if the house is owned by Panda Bears. That said, let's get H&D together for this great summertime meal.


Ingredients
4 Tilefish fillets 6 to 8 ounces each with the skin on and scaled; Grouper works great Also
For the Tilefish Marinade
2 tablespoons of olive oil
1 tablespoon of Seven Spice Blend; don't panic, Metro has this addictive spice blend
2 cloves of garlic crushed and minced fine
Salt and pepper


For the Salad
2 ripe Avocados
6 tablespoons of Crème Fraiche
The juice of 1 to 2 limes depending on your taste.
Salt and Pepper
2 scallions sliced thin
8 radishes sliced thin
2-5 ounce boxes of Mixed Field Greens or your Favorite lettuce


How it's done
First make the avocado dressing by combining the Avocados, crème fraiche, and lime juice in a food processor and "whizz" until smooth; season with salt and pepper to taste and set aside (if your dressing is too thick you can add a little water to smooth it out).


Next combine the olive oil, seven spice, garlic with a good pinch of salt and pepper in a small shallow bowl or pie plate. Add the tilefish fillets to the marinade turn to coat and let marinate at room temperature for 15 to 20 minutes (cover with plastic wrap).


Preheat your grill to medium high heat.


Arrange the salad greens, scallions and radishes on a large serving platter and set aside.


Remove the fish from the marinade and brush with a little olive oil and then grill the tilefish, flesh side down first, for 5 minutes flip and grill for another 6 minutes or until just opaque when fork tested. 


To serve, transfer the fillets on top of the salad and drizzle over the Avocado dressing: Garnish with lime wedges. Looks like H&D are getting along just fine, now if we could just get Delicious to put the cap on the toothpaste all would be peachy.


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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