Knocking on October's Front Door

September 27, 2018

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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