Knocking on October's Front Door

Good morning to all of our beloved friends and clients who, like me, cannot believe we are already knocking on October's front door.

For that matter, I'm still struggling with the fact that we are approaching week four of the football season. And although our NY teams have been crabbing the proverbial bed, I still love this uniquely American pastime. Full disclosure I am a Jets fan, so I sincerely hope that will not bring prejudice regarding my abilities to be your Fishmonger. And I hope I needn't remind you of the covenant we have entered into together which clearly states, no matter how faulty our team selections may be, we are to feel safe and free of judgment.

Which brings me to the culinary rituals of Game Day watching. Now I whole heartedly agree there is nothing more American then Football, Wings and Beer. Or perhaps you're more of a Football, Pizza, Nachos and Beer fan. Still both distinctly American for the fact that both menus were created in the glorious Fondue pot we call USA.

But that said, these diets also contribute to a Classically American statistic that 35% of our population is obese. Now before you start pointing out my second or even third chin, I am here to tell you that I have been guilty of the "Football Fifteen" during many of past seasons. Of course, most of my weight gain can be attributed to the stated menus but some of the blame has to go the NY Jets for brutally breaking my heart every coddamn year. Please keep in mind I am not suggesting that you watch the game with Budweiser Select 55 and a bag of Wheatgrass, no, I'm just proposing that we tap the brakes a little and maybe give our taste buds something a little more satisfying than Tostitos Nacho Cheese Dip. How about we just keep the snacking casual for the first quarter and unveil more of a "Dinner Thing" at half time. Of course this will only work if you keep your Seven Layer Dip under a quart. So it is with this in mind I present you today's recipes featuring Roasted Fennel Dusted Halibut with Potatoes and Olives & Roasted Garlic Salmon over Sauteed Spinach and Shallots. Both are healthy and flavorful and will give you something to do when your team is imploding in the second quarter.

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 Grilled Italian Snapper "Health Wrap" Grilled Lemon Basil Snapper Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread 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

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 Moonfish Tacos (2) (They're Out of This World!) Grilled Lime Garlic Opah (Moonfish) 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

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

The "Fishmonger's Favorite" The Fried Fish Roll Panko Crusted Turbot 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* $9

The Halibut "Caesar Wrap" Grilled Tuscan Spiced Halibut Fillet with Our House Caesar Salad Wrapped in Lebanese Flat Bread 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

You Asked for It Again! The Maryland Shrimp Burger (Someone Hold Me!) A Pan Seared Wild Shrimp Burger with Mixed Field Greens, Avocado, Tomato, Red Onion and Old Bay Aioli on a Toasted Roll With a Choice of Soup* $10

Metro's Mahi "Baja" Roll Lime Garlic Grilled Mahi Fillet with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Soft Roll With a Choice of Soup* $10

Rosemary Grilled Sea Bream (Dorade) Over Classic Caesar Salad With a Choice of Soft Drink** $12

Metro's Classic Oyster "Po-Boy" Panko Crusted Plump Oysters With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a choice of Soup* $8

Grilled Pesto Branzini 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) Grilled Ginger Lime Chicken Pita Wrap Grilled Fresh Chicken Breast with Roasted Veggies and Wasabi Sauce on Fresh Baked Pita 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 Jonah Crab Claws Hake Boston Mackerel New Bedford Grey Sole Swordfish Bluefish Black Sea Bass Georges Banks Flounder Skate Day Boat Sea Scallops Maine Steamers Nova Scotia Halibut Monkfish Cod 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 Sardines (Portuguese) UNI (Maine) 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 Red Drum (Redfish) American Red Snapper 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) Wild Columbia River King Salmon Wild Coho 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) Beau Soleil (NB Can) Wellfleets (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) Pemaquid (Me) Puffer Petite (Mass) Peters Point (Mass) Fishers Island (NY) Cape May Salts (NJ) Belon (Me) Saquish (Mass) Sloop Point (NJ) Beach Point (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...

Roasted Fennel Dusted Halibut with Potatoes and Olives Serves 4 If delectably rustic is your cup of tea then I know you will enjoy my tastefully scruffy face in this month's addition of Beefy Fishmongers Magazine. Okay, I made that up, but I really think there would be a market for such a publication but let's cook anyway.

Ingredients 4 Halibut Fillets skin removed 6 to 8 ounces each 1½ teaspoon fennel seeds ½ teaspoon of crushed red pepper flakes 1½ pounds fingerling potatoes, halved long ways 1/3 cup of pitted Kalamata Olives 4 tablespoons olive oil, divided Salt and Pepper ½ cup of fresh chopped flat leaf parsley 1 teaspoon finely grated lemon zest

How it's done Preheat oven to 450° degrees

Add the fennel seeds, red pepper flakes to your spice (coffee) grinder and "whizz" until it becomes a powder. Next, toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season generously with salt and pepper.

Place the potato olive mixture in the oven and roast for 25 to 30 minutes (stirring the potatoes once) or until fork tender.

Meanwhile, place the fish on a platter and season with the remaining spice mix and a good pinch of salt and pepper: let the fish rest on the counter while the potatoes are roasting. When the potatoes are fork tender remove the pan from the oven.

Place the halibut fillets on top of the potatoes and brush the remaining olive oil over the fish.

Place the pan back in the oven and cook for 15 to 18 minutes or until the fish is just opaque when fork tested. To serve, transfer the fish and potatoes to a large serving platter and sprinkle over the parsley and lemon zest.

Drizzle any pan juices over the fish and garnish with lemon wedges. Now before anyone asks why I should have a photo spread in Beefy Fishmongers Magazine, please do not forget my child modeling days for "Husky" clothing at Sears. The buzz in Paris was that I was the "Husky."

Roasted Garlic Salmon over Sautéed Spinach and Shallots Serves 4 This recipe is elevated enough to serve at your next dinner party but simple enough to bust out in under 40 minutes. The roasted garlic in this dish will also weed out any Vampires in your life and that's a good thing.

Ingredients For the Salmon 4 Salmon fillets (Center Cut) 6 to 8 ounces each with the skin left on but scaled 8 whole cloves of garlic ½ teaspoon of onion powder ½ teaspoon of dried oregano, crushed between your thumb and forefinger to release the oils and make you look like a sexy little chef in the kitchen 3 tablespoons of olive oil divided Lemon wedges for garnish

For the Spinach 2 tablespoons of olive oil 4 shallots sliced thin 6 to 8 ounces of Baby Spinach Salt and Pepper

How it's done Preheat oven to 400° degrees

Place the whole garlic cloves on a non-stick baking pan and drizzle over the 1 ½ tablespoons of the olive oil. Place the garlic in the oven and roast for 20 minutes.

Meanwhile, sprinkle the fish with the onion powder, oregano and season well with salt and pepper; let the fish rest at room temperature while the garlic is roasting.

After the garlic has been roasting for 20 minutes, take the baking pan out of the oven and move the garlic to make room for the salmon fillets; place the fish on the baking pan and drizzle with the remaining olive oil and place back in the oven for 18 to 20 minutes or until the fish is just opaque when fork tested.

While the fish is cooking let's make the spinach. First, heat olive oil in a large skillet.

Add in sliced shallots and a pinch of salt and sauté until tender. Add in spinach and toss until spinach wilts; season with salt and pepper to taste and set aside.

When you take the fish out of the oven, collect the garlic cloves in a small bowl and with a fork, mash them up.

To serve, divide spinach among four plates and top each with a Salmon fillet. Next, spread the mashed garlic on top of each Salmon fillet and garnish with lemon wedges.

I should probably warn you that some Vampires find this dish so delectable that they have developed a tolerance to the Garlic. If this should be the case then just hope you're sitting next to one of them....honestly, their stories are a hoot.

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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