What Are They, Little Europeans?

September 4, 2018

 

Good morning to all of our beloved friends and clients and may I remind you, School is back in session, so please drive carefully.

 

 Of course we all know this but you should also drive even slower as you pass those little folks who have had the whole Summer off. Now I do this as not only a safety precaution but also to get a good look at their sad faces as they begin a new school year. Now I am well aware this sounds a bit cruel but am I the only one who is completely jealous of these ungrateful brats for having over two months off...what are they, little Europeans? 


I mean really, we have to go to work every day while these malcontents gripe over the slowness of their parents internet connection. And it's not like they're out and about all summer frolicking in sprinklers, no, they are at home sleeping till noon. Oh, and when they finally wake up, they abruptly tell their folks "I really don't want to converse until I wake up a bit more." I'll wake you up you lazy punk with a crack of a piñata bat across your "crate kept" backside. Okay, that was a bit too much and for that, I apologize and please know that no children were treated like a piñata by my hands. 

 

 Now don't get me wrong, it's not that I want to go back to a time when acne and insecurity were a staple of my adolescent diet but I just want to shake these little people and remind them that when this door in their life closes, it locks hard, like double deadbolt, chain on the door hard. But that still doesn't stop me from driving slowly past these kids pointing and laughing when I see them...yes, this is immature but hey, I have to live my truth.  Now as for the rest of us, the ingredient "Time" might be a little harder to find at the moment but fear not, Metro has an awesome Take-Out menu but should you feel like cooking, I have created two super easy recipes for today featuring Steamed Mussels with a Summer Cilantro Sauce & Pan Seared Halibut with an Easy Shallot Sauce. Thank you always for spending your precious time with us and allowing us the honor of feeding you and your loved ones.


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 Falafel Bowl  
Vegetarian Spiced Chick Pea Patties with Hummus, Tzatziki, Harissa Tahini Sauce Served with Shredded Cabbage, Pickled Onions and Chopped Tomatoes and Fresh Pita
With a Choice of Soft Drink**
$8


Cajun Fish Cake "Burger"
A Golden Codfish Cake with Lettuce, Tomatoes, 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 Mexican "Torta" Snapper Sandwich
Corn Meal Crusted Snapper Fillet with Lettuce, Tomato, Onion; Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Soft Roll
With a choice of Soup*
$10


Rock Shrimp "Love Roll"
Panko Crusted Florida Rock Shrimp with Mixed Field Greens, Tomato and Tartar Sauce on Fresh Baked Soft Roll
With a Choice of Soup*
$10


Grilled Baja Organic Salmon "Health Wrap" 
Grilled Organic Scottish Salmon with Seared Veggies, Mixed Field Greens and Avocado with a Lime Aioli on 
Lebanese Flat Bread 
With a Choice of Soup* 
$11


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


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


Grilled Tuscan Spiced Sea Bream (Dorade) Over Roasted Vegetables and Saffron Rice
With a Choice of Soft Drink**
$10


Pesto Grilled Nova Scotia Halibut over a Mixed Field Green Salad 
With a Choice of Dressing
With a Choice of Soft Drink**
$10


Grilled Mediterranean Branzino "Caesar Wrap"
Grilled Lemon Herb Branzino With our House Made Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup* 
$10


Grilled Pesto Grouper Over Our Classic Caesar Salad 
With a choice of Soft Drink** 
$12 


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


(For those who don't love fish but love the people who do) 
The Chicken "Picnic Roll"  

Panko Crusted Chicken Fillet With Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll  
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
Razor Clams
Jonah Crab Claws
Bluefish 
Porgies (Sea Bream)
Live Maine Rock Crab 
Black Sea Bass
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)
Opah (Moonfish)
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: 
Spanish Mackerel (Sushi Grade)
Golden Tilefish
Red Grouper 
Real American Red Snapper
Soft Shell Crabs (it's almost over)
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)
Totten Inlet (Wa)


East Coast:
Blue Points (Conn)
Beau Soleil (NB Can)
Ichabod Flat (Mass)
Wellfleets (Mass)
Sloop Point (NJ)
Puffer Petite (Mass)
Peters Point (Mass)
Row 34 (Mass)
Crowes 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)
Glidden Point (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...


Steamed Mussels with a Summer Cilantro Sauce Serves 4 for dinner 8 for appetizers or me, left home alone with a loaf of bread


Great, you planted an herb garden this year with the idea that you'll incorporate the freshness into all of your cooking. What you didn't count on was the overtaking of your efforts "Honey, I just saw the cat go into the herb garden and I'm afraid the herbs have taken Tabatha" time to win the war on overgrown herbs but first let's make dinner.


Ingredients
4 pounds of Prince Edward Island or Maine Mussels, I prefer larger Mussels for this dish
4 tablespoons olive oil
4 garlic cloves, finely chopped
½ teaspoon crushed red pepper flakes
¾ cup of dry white wine


For the Cilantro Sauce
1 cup packed fresh cilantro leaves
¼ cup packed fresh parsley leaves
3 tablespoons white wine vinegar
1 garlic clove
Salt and Pepper
½ cup of olive oil


How it's done
First make the Cilantro sauce by adding all of the ingredients except the olive oil in a food processor and pulse to chop.

 

Next add the olive oil and pulse until the sauce is well combined but not pureed; season to taste with salt and pepper and set aside.


Give the mussels a good rinse under cold water for about 5 minutes until clean.


In a pot with a lid big enough to hold the mussels, heat the olive oil over a medium high heat.

 

When the oil is hot, sauté the garlic and crushed red pepper for about 30 seconds. 


Add the mussels and white wine to the pot and cover with the lid; turn the heat to high and let the mussels steam for about 6 to 8 minutes or until the mussels have opened all the way (shake the pot a little during the cooking process).


Take the mussels off the heat and gently stir in a ½ cup of the cilantro sauce (you can use the rest as a sauce for grilled fish later in the week).


To serve, transfer the mussels to a large pasta bowl and for the love of fresh cod, don't forget a loaf of bread for dipping. With a hearty salad you just won the war on herb bush and made dinner in less than 30 minutes. Score; Little Chef 1, Herbs 0.


Pan Seared Halibut with an Easy Shallot Sauce Serves 4
When "Time" is the one ingredient you just ran out of, then instead of ordering a case on Amazon, just change gears and make this simply delicious weekday meal. By the way I did order some "Time" on Amazon and thought it was a bit stale and way too salty.


Ingredients
4 Halibut fillets 6 to 8 ounces each with the skin removed
Salt and Pepper
All-Purpose Flour for dusting the fish
1 tablespoon butter
2 tablespoons olive oil
Lemon wedges for serving; Thank Cod for Metro's free lemon program!


For the Shallot Sauce
1 tablespoon unsalted butter
4 shallots finely chopped
2 cloves of garlic minced
½ cup dry white wine
½ cup of fish or vegetable stock: Don't sweat this; Metro makes both for your time saving adventure
2 scallions sliced very thin


How it's done
Season the halibut fillets on both sides with salt and pepper and lightly dredge in the flour; shake off all the excess flour and set aside


In a large non-stick skillet heat the butter and olive oil over medium-high heat.


When the oil and butter are hot, sear the fillets, flesh side down first for about 4 minutes per side without crowding them or until light golden brown in color; transfer the fish to a platter and tent with foil to keep warm.


Now we are ready to make the sauce. Add the butter to the same skillet and reduce the heat to medium.

 

Cook the shallots and garlic until they become translucent, about 2 minutes. 


Add the white wine to the skillet to deglaze the pan and with a wooden spoon incorporate any browned bits. 


Add the fish stock to the skillet and cook for about another 4 minutes or until the sauce begins to thicken.


Adjust seasoning on the sauce with salt and pepper and bring back the fish to cook for another minute.


To serve, transfer the fillets to four plates and spoon over the sauce: garnish with the sliced scallions and lemon wedges. Should you have any "Time" leftover, put together a simple green salad and serve this "Timelicious" dish with a loaf of 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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