Pumpkin Spiced Muffin Tops

September 13, 2018

Good morning to all of our beloved friends and clients and for those of us who are keeping count, there are 11 days left until summer is officially over.


Now I know some of you are saddened by this fact but hey, let's take a moment to cherish all of our Summer memories. From the Clambakes to the Pool parties to the vacation days, I think we can all agree that this Summer has been nothing less than wonderful. Now although I secretly wish Summer would never end I also wish my once curly mane of hair would come back each year in the spring but alas that season has passed as well. But enough of this melancholy chatter, there are plenty of things to look forward to in the upcoming season, for one Football (And the Jets even WON their first game...Don't judge me for being a Jets fan) and of course everything pumpkin, except for beer of course. No I am not criticizing those who enjoy Pumpkin Ale, I'm just stating a fact that it tastes terrible and I am being kind.


And of course, with the cooler weather comes the delights of comfort food and all of its caloric glory. Now for those of you who grill all year long, please know that I not only applaud you but also question the fact of why you live in a house to begin with, you know there is a stove and oven in your abode that works perfectly well. But I digress and would also like to caution that should we go hard on our Comfort Food desires they do tend to produce a less than comfortable third chin and don't get me started on the Pumpkin Spiced Muffin Tops that follow as well. 


But thankfully, there is Healthy and Delicious Seafood choices to not only nourish us but to assure that come December we are not letting our loved ones know that we just graduated to the XXL club for future gifting ideas. It is in this spirt I have created two "indoor" recipes that will have you not only enjoying the delectable comforts of your home but also celebrating that your favorite jeans are not attempting to sever you in half.

These super easy recipes are as follows; Easy Weeknight Roasted Cod and Asparagus Foil Packets   &   Pan Seared "Fajita" Swordfish. I sincerely hope you enjoy them and do not forget to allow your fishmonger to get you any ingredients you might not have at home, it is not only our pleasure but our honor.



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!


"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* 

The Metro Catfish "Picnic Roll"  
Panko Crusted Catfish With Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll  
With a Choice of Soup*

Grilled "Spice Kissed" Arctic Char "Caesar" Wrap
Grilled Lemon Herb Arctic Char with a Touch of Hot Sauce Wrapped in Lebanese Flat Bread with our Caesar Salad
With a Choice of Soup*

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**

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*

Grilled Ahi Tuna "Health Wrap"
Grilled Lemon Herb Sushi Grade Tuna with Roasted Vegetables, Mixed Field Greens and a Basil Aioli on Lebanese Flat Bread 
With a choice of Soft Drink**

Grilled Avocado Sea Bream Pita Wrap
Grilled Garlic Lime Sea Bream (Dorade) with Lettuce, Tomato, Red Onion and Avocado with Baja Sauce and a Touch of Hot Sauce on a Locally Baked Pita
With a Choice of Soup*

Grilled Tuscan Spiced Mahi on Mixed Field Green Salad
Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic
With a choice of Soft Drink**

Metro's Wild Shrimp "Baja Roll"
Panko Crusted Wild Pink Shrimp with Lime Chipotle Slaw, Avocado and Tomato on a Fresh Baked Ciabatta Roll
With a Bag of North Fork Potato Chips
With a choice of Soft Drink**

Metro's Blackened Grouper Pita Wrap

Spicy Grilled Red Grouper with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a Choice of Soup*

Grilled Swordfish Tacos
"Fajita" Spiced Grilled Local Swordfish Served on a Flour Tortillas (2) with Cut Cabbage, Baja Sauce and Pico de Gallo. With Our house Pickled Jalapeños and Red Onions on the side
With a Choice of Soft Drink**

Grilled Halibut "Steak Sandwich" Pita Wrap
Blackened Grilled Nova Scotia Halibut with Seared Sweet Peppers and Onion and Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*

(For Those Folks Who Love Fish Eaters but not Fish) 
Panko Crusted "South West" Chicken Pita Wrap

Panko Crusted White Meat Chicken Wrap in a locally baked Pita with Roasted Veggies, Lettuce, Tomato and Onion with a Chipotle Mayo
With a Choice of Soup*

**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
Porgies (Scup)
New Bedford Grey Sole 
Tautog (Blackfish)
Razor Clams
Black Sea Bass
Day Boat Sea Scallops  
Maine Steamers  
Nova Scotia Halibut
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:                  
Pink Snapper (New Zealand)
Madia (Japanese Sea Bream)
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
Red Grouper
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: 
Arctic Char (Iceland)
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

West Coast:
Kumamotos (Ca)
Totten Inlet (Wa)
Sunset Beach (Wa)

East Coast:
Blue Points (Conn)
Beau Soleil (NB Can)
Ichabod Flat (Mass)
Wellfleets (Mass)
Puffer Petite (Mass)
Peters Point (Mass)
Row 34 (Mass)
Warren Cove (Mass)
Lucky Lime (PEI)
Wilding Bastard (NJ)
Island Creek (Mass)
Glidden Point (Me)
Howland's Landing(Mass)
Moonshoal (Mass)
Spring Creek (Mass)


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


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

Easy Weeknight Roasted Cod and Asparagus Foil Packets Serves 4
A complete dinner in under an hour? What's next...a formula from Helsinki that grows hair on the thinning head of a half Lebanese fishmonger? Sadly no, but at least dinner is made.

1½ to 2 pounds of Cod fillet (Note: fold over the thin end pieces to make an even thickness portion)
1 pound Asparagus stalks trimmed with a vegetable peeler and tough ends removed
4 tablespoons of olive oil divided
2 cloves of garlic minced plus 1 more for the Asparagus
Salt and Pepper
1 lemon thinly sliced (Thank Cod for the Metro Free Lemon Program) yes, I know it was corny
6 Basil leaves cut chiffonade (stacked and cut into thin ribbons crosscut)

How it's done
Preheat your oven to 400° degrees with a baking pan inside the oven. Cut a large enough piece of heavy duty aluminum foil as to hold the cod and veggies so you fold it over to make a package crimping up the 3 sides of your foil package.

Divide the asparagus among the four sheets of foil (dull side up) and drizzle over 2 tablespoons of the olive oil.   

Sprinkle the 1 clove of garlic over each packet and season with salt and pepper. Place the Cod fillets (flesh side up) on top of each of the asparagus packets.

Next combine the remaining olive oil with the 2 cloves of garlic and brush each cod fillet. Season each fillet with salt and pepper and scatter over the chiffonade basil; place 2 lemon slices on top of each fillet and seal the three sides of the package; let the package sit at room temperature while the oven preheats.

Next, place the packages on the baking pan in the oven and cook for about 20 minutes or until the fish is just opaque. 

To serve, place each packet onto four plates and serve with some crusty bread to sop up some of those package juices you just created. Did someone say those package juices can grow hair? No, that was just me wishfully thinking.

Pan Seared "Fajita" Swordfish Serves 4
The flavor Police just busted down the oven door and arrested you for First Degree Blandness for that steamed chicken dish you made the other night. Luckily for you, you can call 1-800-FLAVOR1 to be represented by a Fishmonger with years of experience in flavor law to get you off. Now let's start building that delicious case.

For the Swordfish
4 Swordfish steaks 6 to 8 ounces each ½ inch thick
The finely grated zest of 1 lime
The juice of 2 limes
The juice of 1 orange
4 tablespoons of olive oil divided
2 cloves of garlic minced fine
1 teaspoon of packed brown sugar
2 teaspoons of chili powder
1 teaspoon of ground cumin
1 to 2 chipotle in adobo peppers minced fine (I dig the heat)
3 tablespoons of fresh chopped cilantro
Salt and Pepper
1 large yellow onion sliced thin
2 sweet peppers 1 yellow and 1 red, seeded and sliced thin

How it's done
In a shallow bowl or pie plate whisk together the, lime zest, lime juice, orange juice, 2 tablespoon of olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper and cilantro with a good pinch of salt and pepper.

Place the Swordfish and vegetables in the marinade and toss to coat; cover with plastic wrap and let marinate on the counter for 15 to 20 minutes.

Preheat 1 tablespoon of the olive oil in a large heavy skillet over medium high heat, letting the oil get good and hot.

Remove the fish from the marinade and season each steak with a little more salt and pepper. When the oil is hot, add the Swordfish to the skillet, in batches if necessary, and sear for 3 to 4 minutes per side or until nicely browned and just opaque when fork tested; transfer the fish to a serving platter and tent with foil to keep warm. 

Heat the remaining olive oil in the same skillet and sauté the Onions and Peppers until crisp tender about 3 to 4 minutes; season with salt and pepper to taste and remove from heat.

To serve, scatter the vegetables over the swordfish steaks and garnish with cilantro and lime wedges. 

I just spoke to the District Attorney's office and they have agreed to plea your case down to a Seasoning Misdemeanor with 12 hours of community service for the mistreatment of taste buds.


Mark J. Drabich

Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
1320 Rt. 22 Lebanon NJ 08833

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