Good morning to all of our beloved friends and clients and as Summer season is coming to a close, we can't help but ask one another "So how has your Summer been so far?"
Of course you get a myriad of responses from "Fabulous, I just got back from climbing Mt Everest" (show off) to "Great, but it's going so fast..." But that makes sense, no one ever said about an unpleasant experience, "Wow, that time in solitary confinement really flew by...how long was I in there? Really, two weeks, if felt like 20 minutes and I really think that lower back pain is gone from that prison cot". But I would like to address those hardworking folks out there who in fact, for whatever reason, were not able to get away this summer. Hey, I get it, sometimes life gets in the way of fun stuff but I still think you deserve some much needed R&R. Now you might be thinking, Labor Day is less than two weeks away, how am I going to throw together a meaningful getaway? Hello, did you forget about the "Staycation."
No I'm not talking about taking some time off from work and replanting those shrubs you wife has been asking you to do all Summer. Heck no my fellow travelers, I'm talking about taking some time off and really kicking back in your own abode.
Let me help you out, Who here has gotten on a plane the morning of your vacation and ordered a Screwdriver? Really, I'm the only one who did that. Okay, I'm not saying you have to day drink but there are some amazing sites right here in our area to explore that will surely recharge that spiritual battery of yours (but don't rule out a Mimosa in the morning, it kind of sets the mood). Maybe you're thinking about the nice meals you have on your vacation to which I reply, you can order some awesome take-out at Metro or even create a gorgeous meal at home, think of it like a cooking class.
But I would personally like to help a couple of you out there and here is what I'm going to do. Just reply back to the email with the word Staycation and include your NAME, DAYTIME PHONE NUMBER and this Saturday we will randomly choose a lucky winner of a Lobster Dinner Feast. This is no joke, the dinner will include (for two people), shrimp cocktail, a dozen oysters on the half shell, 2 Lobsters, Littleneck Clams, local jersey corn, our house made Coleslaw and Potato salad and we'll even kick in a bottle of champagne (this is not a joke). And the best part is you don't even have to get dressed for dinner but please put some clothes on when picking up your prize. Now should you want to create a couple of flavorful staycation meals, then I hope you will enjoy today's recipes featuring Grilled Dorade (Sea Bream) with an Olive Relish and a Lemon Feta Aioli & Barbecued Tomato Herb Sardines. Here's to hoping you enjoy your "home-time" away.
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
Metro's Ahi Tuna Taco Burgers (2) Garlic Lime Ahi Tuna Burger 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
Metro's Tilefish "Baja" Roll Lime Garlic Grilled Tilefish (eats like Grouper) with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Soft 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
Metro's Grilled Salmon "Caesar Wrap" Grilled Lemon Basil Organic Scottish Salmon with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $11
The "Soon To Be Famous" Snapper Roll Cornmeal Crusted Snapper Fillet with a Shredded Lettuce, Grilled Corn Salsa with a Pickled Jalapeño Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $9
Metro's Grilled Mahi Tacos (2) Grilled Lime Garlic Mahi Fillet with Shredded Cabbage, Our house Pico de Gallo and Baja Sauce on (2) Flour Tortillas with Our House pickled Jalapeños and Red Onions on the side With a choice of Soft Drink** $10
A Panko Crusted Soft Shell Crab Over Classic Caesar Salad With a Choice of Soft Drink** $12
The "Fishmonger's Favorite" The Fried Fish Roll Panko Crusted Fillet with Lettuce, Tomato, Red Onion and Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll With a Choice of Soup* $8
The Mediterranean Sea Bream "Health Wrap" Grilled Lemon Herb Sea Bream (Dorade) with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $10
Metro's South West Scallop Pita Wrap Panko Crusted Sea Scallops With Lettuce, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita With a Choice of Soup* $10
Grilled Arctic Char Fajitas (2) Grilled Spiced Washington State Arctic Char on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $10
A Classic Catfish PO-BOY Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll With a Choice Soup* $8
Pan Seared Pesto Wild Pink Shrimp Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $12
(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* $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 Thresher Shark Porgies (Sea Bream) Jonah Crab Claws Pollack (Blue Cod) Live Maine Rock Crab Black Sea Bass Razor Clams Fluke Flounder 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) Uni (Sea Urchin) Swordfish 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: Golden Tilefish Crawfish Fresh Never Frozen Jumbo Shrimp Cobia (Lemonfish) Carolina Red Grouper 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 Wild Sockeye 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)
East Coast: Blue Points (Conn) Beau Soleil (NB Can) Sugar Shack (NJ) Pemaquid (ME) Old Barney Salt (NJ) Ichabod Flat (Mass) Wellfleets (Mass) Sloop Point (NJ) Puffer Petite (Mass) Row 34 (Mass) Crow Pasture (Mass) Rocky Nook (Mass) Rose Cove (NJ) Saquish (Mass) Seven Bridges Salts (NJ) Warren Cove (Mass) Lucky Lime (PEI) Highbar Harbor (NJ) Wilding Bastard (NJ) Island Creek (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 Dorade (Sea Bream) with an Olive Relish and a Lemon Feta Aioli Serves 4 Consider this an open call to my fellow "Flavor Freaks" in our audience. If you were to take Flavor and pack in a Flavor filled olive then wrapped that in a flavorful pasta wrapper then dipped that in deeply sensuous Mediterranean Flavors, you just might come knee high to the dish. Did I mention it was flavorful?
Ingredients For the Fish 4 Sea Bream Fillets 6 ounces each with the pin bones removed, scaled with the skin on: You could use Branzino, Red Snapper or Sea Bass fillets with fantastic results 1 clove of garlic chopped fine 2 tablespoons of olive oil 1 teaspoon of finely grated lemon zest Salt and Pepper
For the Olive Relish 1½ tablespoons of chopped fresh oregano 2 teaspoons of chopped fresh mint ½ cup of Kalamata olives pitted and chopped 1 tablespoon chopped oil-packed sun-dried tomatoes 1 clove of garlic, minced 1 tablespoon balsamic vinegar Salt and Pepper
For the Lemon Feta Aioli ⅓ Cup crumbled feta maybe even the Bulgarian Feta found at Metro...nice plug ¼ cup real mayonnaise this is no time to go fat free little chef ¼ cup Lebneh or Greek style yogurt 1 tablespoon of chopped fresh mint The juice of 1 free lemon from Metro 1 teaspoon finely grated lemon zest ½ clove of garlic minced very, very, very fine...even I pump the brakes now and then Salt and Pepper
How it's done First make the Lemon Feta Aioli by whisking all the ingredients in a small bowl; season to taste with salt and pepper and set aside (can be made a day in advance).
Next make the Relish by combining all of the ingredients in a small bowl; season to taste with salt and pepper and set aside.
In a shallow bowl or pie plate combine the garlic, olive oil and lemon zest. Pat the fish fillets dry with paper towels and add them to the plate; turn to coat and let marinate on the counter for 20 minutes.
Preheat your gas grill to medium high heat; make sure you give the grates a good brushing to insure loving results.
Remove the fillets from the marinade and season both sides generously with salt and pepper.
When the grill is hot, cook the fillets, flesh side down first, for 3 to 4 minutes per side or until just opaque when fork tested.
To serve, transfer the fish to a serving platter and spoon a small amount of Relish on each fillet (serve the rest on the side).
Garnish with lemon wedges and serve the Aioli on the side. For the love of Sweet Artisanal Cheeses, do not forget a small salad and bread to complete the "Freaky Flavor Flag Waving" ceremony.
Barbecued Tomato Herb Sardines Serves 4 Care to dip your toes into the amorous pool of grilled sardines? If you answered yes, then the heck with the toe, just dive in head first little chef. The water is warm and inappropriately inviting.
Ingredients For the Sardines 12 Sardines scaled, gutted, rinsed under cold water and patted dry with a paper towel: except for the paper towel part leave the rest to the friendly fishmongers of Metro Lemon wedges for serving
For the Marinade 2 tablespoons sundried tomato paste ¼ cup of olive oil The juice of 1 lemon 1 scallion roughly chopped 4 large cloves of garlic, roughly chopped 4 tablespoons of fresh chopped Basil 2 teaspoons of fresh chopped thyme leaves 1 good pinch of crushed red pepper flakes #pinchlikeyoumeanit Salt and Pepper
How it's done First combine all of the marinade ingredients with a good pinch of salt and pepper in a food processor and "Whizz" until combined well; season to taste with salt and pepper.
Place the Sardines in a rimmed glass dish and pour over the marinade; with your hands gently massage the marinade both inside and outside of the fish...sounds sexy...it is.
Cover the sardines with plastic wrap and set aside to marinate at room temperature for 20 to 30 minutes.
Prepare your charcoal or preheat your gas grill to medium high heat.
Remove the sardines from the marinade and season with a little more salt and pepper and grill the fish for 4 to 5 minutes per side or until just opaque when fork tested.
To serve, transfer the sardines to a large serving platter and garnish with lemon wedges and any leftover herb sprigs.
Now should you see any other little chefs in the Sardine pool just remember to keep eye contact and please, do not look down.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email:firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833