Good morning to all of our beloved friends and clients and thankfully I did speak to Noah yesterday and he feels as though he might stop building the Ark for the time being as Sunny weather appears to be on the horizon this weekend.
It's a shame though, he just got in a pair of Angora Rabbits, which quite frankly, I cannot stop petting...damn they're soft.
But all kidding aside, my thoughts and prayers go to those folks who will soon be severely affected by Hurricane Florence. I spoke to one of the Fishermen who we deal with down there and these stoic folks are handling the situation with optimism and valiant dignity. To my friends in the area, I wish you all Safety and to be spared as much as possible, cartographic damage to your homes. Seriously, I have been texting and talking to fishermen up and down the southern coast line and I truly am amazed, not only how calm they are but how focused they are on the gratitude of being able to get their loved ones to safety in the past couple of days. Personally, I think if I got an inch of water in my house I would be pouring glasses of scotch the size of "Big Gulps" but that's just me. And if you can believe it, some of these courageous fishermen, have been fishing right up to the point of evacuation to supply us with some gorgeous fish like, Snapper, Grouper and even Pompano.
I know it seems that I am constantly going on and on about the folks that hunt the seven seas but come on, these noble folks are without a doubt the most Bad@$$ I have ever come across. That said, if this was not a Family program I would have a few choice words for Florence that would probably involve the word Fluke but as I said, I believe I am above that. Should anyone in the area be taking in family or friends from the affected hurricane areas, please feel free to call me as I would like to gift you some nourishment for your selfless deed.
I sincerely hope you enjoy today's recipe creations featuring Grilled Harissa Whole Dorade (Sea Bream) with a Zesty Yogurt Sauce & Sauteed Monkfish Caperberry Lemon Sauce. Thank you all for your patronage and trust.
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 Mahi "Steak Sandwich" Blackened Grilled Mahi with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $12
Metro's Grilled Swordfish "Gyro" Grilled Middle Eastern Spiced Atlantic Swordfish With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita With a Choice of Soup* $10
The Mediterranean Branzino "Health Wrap" "Hold Me Mama!" Balsamic Herb Grilled Branzino with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $10
Soft Shell Crab Roll (CRABTASTIC!) Lightly Breaded Soft Shell Crab With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $10
Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?) Grilled Miso Glazed Black Cod with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10
Metro's Rock Shrimp Tacos (2) Panko Crusted Rock Shrimp 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** $8
Grilled Lime Garlic Halibut Fillet over a Mixed Field Green Salad-SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $10
Metro's South West Grouper Pita Wrap Grilled Lime Garlic Grouper With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita With a Choice of Soup* $10
Metro's Catfish Emparedado (Sandwich) Ay Caramba! Corn Meal Crusted Catfish with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll With a Choice of Soup* $10
Panko Crusted Spanish Turbot over Our Classic Caesar Salad With a Choice of Soft Drink** $12
"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
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
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
(For those Folks who love fish eaters but not fish) Metro's Almost Famous Chicken Tacos (2) Lightly Breaded Fresh White Meat Chicken 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** $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 Weakfish (Sea Trout) Porgies (Scup) New Bedford Grey Sole Swordfish Tautog (Blackfish) Razor Clams Black Sea Bass Fluke 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: Madia (Japanese Sea Bream) Mahi Uni Sardines (Greece) Opah (Moonfish) 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 Fresh Never Frozen Jumbo Shrimp American Red Snapper Pompano 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: 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) Pacific Uni 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) Sunset Beach (Wa)
East Coast: Blue Points (Conn) Sugar Shack (NJ) Rose Cove (NJ) 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) Highbar Harbor (NJ) Seven Bridges (NJ) Elder Point (NJ) Cape May Salts (NJ)
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 Harissa Whole Dorade (Sea Bream) with a Zesty Yogurt Sauce Serves 4 Could you please go into the kitchen and open the drawer where the forks live. Thank you now look at the forks directly and say "Please don't feel bad but I won't be using you for this meal, my Half-Lebanese fishmonger has me using my hands and not jazz hands."
Ingredients 2 whole 1½ to 2lb Dorade (Sea Bream) gutted and scaled with the gills removed; this is a job lovingly performed by your Metro Seafood associate. You could also use Sea Bass, Branzino or Red Snapper
For the Marinade 3 tablespoons Harissa 2 tablespoons olive oil 2 cloves of garlic minced Salt and Pepper
For the Zesty Yogurt Sauce 1 cup Lebneh or Greek style yogurt 2 teaspoons of harissa paste 1 clove of garlic minced very fine 4 small scallions chopped very fine 1 small jalapeño seed and chopped fine The juice of ½ a lemon or more to taste Salt and Pepper To serve with: 2 big Handfuls of Baby Arugula Pita bread warmed on the grill Lemon wedges
How it's done Pat the fish dry inside and out with paper towels and place on a large platter. In a small bowl combine the Harissa, olive oil, garlic with a good pinch of salt and pepper.
Gently massage the marinade into the fish, making sure to get it in the chest cavity as well; Cover with plastic wrap and let marinate on the counter for 30 to 40 minutes.
Meanwhile make the Yogurt Sauce by whisking together all of the ingredients in a small bowl; season with salt and pepper and set aside.
Preheat your grill to medium heat about 400° degrees.
Remove Sea Bream from the platter and season the fish inside and out with a little more salt and pepper.
Brush the fish with a little more olive oil and place the Fish on the well-oiled grates and grill your Fish for 15 minutes per side flipping only once with the grill lid down.
The fish is done when the meat is just opaque when fork tested and pulls away from the bone.
To serve, transfer the fish to a serving platter and arrange the baby arugula around the fish. Garnish with lemon wedges and serve our sauce on the side. Ok, here's how it's going to go. You take a little piece of the fish off the bone; place that on a torn piece of pita with a little arugula, some yogurt sauce and maybe a squeeze of lemon.
Now you punch someone in the face because no one should ever feel this good. Stop it! You, little chef of all people deserve to feel this good and don't you forget it. Sorry Fork, but you were not missed.
Sautéed Monkfish Caperberry Lemon Sauce Serves 4 Let's say you want to send the message "I dig you but not as a friend but more like an amorous partner to share this dinner journey together" okay, I know it's sounds a little creepy if kids are dining with you but this dish is just that sexy.
Ingredients 1½ pounds Monkish cut into 1 inch medallions Flour for dredging 3 tablespoons of olive oil 3 tablespoons of unsalted butter divided The Juice of 1 lemon ½ teaspoon of finely grated lemon zest ¾ cup of dry white wine ¾ cup of fish stock or clam juice 12 Caperberries (Don't sweat this, Metro has these gems) ¼ of fresh chopped flat leaf parsley plus more for garnish Salt and Pepper
How it's done Season the Monkfish medallions with salt and pepper and dredge in flour shaking off all the excess.
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium high heat until melted.
When the oil and butter are hot, add in the Monkfish medallions and sauté until browned on each side and almost cooked through, about 1 to 2 minutes per side (do in batches if necessary to ensure a nice browning on the fish). Transfer the monkfish to a platter and set aside.
Discard all except for 1 tablespoon of the oil in the skillet. Put the skillet back on the heat and deglaze the skillet with the white wine and stock.
While simmering, scrap pan with a wooden spoon to get up those lovely brown bits; reduce liquid by half.
Next add the lemon juice to the skillet and bring the Monkfish medallions back to the skillet along with any plate juices and cook for 1 more minute.
Finally remove the skillet from the heat and gently swirl in the remaining 2 tablespoons of butter and Caperberries; season to taste with salt and pepper.
To serve, sprinkle the parsley into the skillet and transfer the fish to warm serving platter.
Spoon the pan sauce over the fish and garnish with lemon wedge and herb sprigs.
After the first bite a guest might ask you "Do you want me?" To which you reply with a wink while passing the bread...meow.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332
Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833