"Hey Fishman, how do I become a Little Chef?"

October 10, 2018

Good morning to all of our beloved friends and clients and especially to the Little Chefs in the crowd who make this big blue marble we live on a little tastier.


Little Chef is a phrase I came up with years ago to honor those home cooks who, in my humble opinion, are the rock stars of any household. Sure some folks "cook" in the house and keep the family nourished but it's the Little Chefs who perform this task with passion and the prowess only found in the walk of a Jungle Cat...meow and grrr. And I would be remiss if I did not take this moment to thank you for my mere existence for without you this Fishmonger would not have a place in this world. So thank you for allowing me to comb the Fulton Fish Market and get completely jazzed about scoring some Wild Coho Salmon or Sea Bass that makes me want to inappropriately grope a fishermen. Or when you see a lovely skate fillet on the ice and enter into a culinary covenant with your fishmonger on preparing something you never made before. Your trust and faith in these cases is something we truly cherish and will protect with our briny lives. So you might be asking yourself "Hey Fishman, how do I become a Little Chef?" That's easy, just try, seriously there is nothing else to it. "But where do I begin oh wise, Half-Lebanese Fishmonger?" 



Well you can start by seeing your kitchen as your creative outlet, case in point, remember a long time ago you wanted to be a modern jazz dancer and you wore that leather bracelet WWBFD (what would Bob Fosse do)? Sure you do, but that damn trick knee of yours sealed your fate and now you are kicking butt as a Claims Adjuster. Sure, you dig your job but what about the rhythm? Good news, your kitchen is your studio and now your performing Pirouettes and Piqué passé with a skillet and sauce pan. And it gets better, for that sweet applause you so loved in your youth is now happening every night at the dinner table and this show will run longer than CATS.

So Thank you, Thank you, Thank you Little Chefs for Grilling, Pan Searing, Simmering, Roasting and especially for Dancing each night in the kitchen where the Marque Reads "A Little Chef is Born." The New York Times wrote "...my mouth watered the whole time...this Little Chef branded me with delectable memories." Now should you feel like putting on a show tonight then I hope you will enjoy today's recipes featuring Roasted Zaatar Salmon and Broccoli with a Spicy Sesame Dressing & South of the Border Shrimp Noodle Soup. As always, stay Saucy.

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 Tequila Lime Mahi Emparedado (Sandwich)
Grilled Tequila Lime Mahi with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice 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**

Metro's Grilled Grouper Tacos (2) GET HEALTHY HOMBRE!
Grilled "Fajita Spiced" Grouper Fillet on Flour Tortillas (2) with Shredded Cabbage, Pico de Gallo and Baja Sauce and Our House Made Pickled Jalapeños and Onions (On the Side)
With a Choice of Soft Drink**  

The Sea Bream "Caesar Wrap"
Grilled Tuscan Spiced Sea Bream (Dorade) Fillet with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*

"Whole Belly" Clam Roll...Can You Say Clamtastic or Clamgasmic?!
Lightly Breaded Steamer (Whole Belly) Clams With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*  

Cajun Fish Cake "Burger"
A Golden Codfish Cake with Lettuce, Tomato and Pickled Onions with Cayenne Aioli on a Toasted Roll
With a Bag of North Fork Potato Chips---With a Choice of Soup*

Grilled Pesto Wild Coho Salmon over our Classic Caesar Salad
With a Choice of Soft Drink**

Metro's Swordfish Baja Pita Wrap
Grilled Lime Garlic Swordfish with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Locally Baked Pita
With a Choice of Soup* 

Metro's Famous FISH-N-CHIPS (Lunch Portion)
Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar
With a Choice of Soft Drink**

Metro's Rock Shrimp "PO-BOY" You Have to Try This One!
Panko Crusted Florida Rock Shrimp with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Soft Roll
With a Choice of Soup*

Grilled Basil Balsamic Black Cod (Sablefish) Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soft Drink**

The Soft Shell Crab "Punch Me In The Soul Roll"
Panko Crusted Soft Shell Crab with Mixed Field Greens, Tomato and Tartar Sauce on Fresh Baked Soft Roll
With a Choice of Soup*

(For those who don't love Fish but LOVE the People that do)
Panko Crusted "South West" Chicken Pita Wrap

Panko Crusted White Meat Chicken Wrapped in a Locally Baked Pita with Seared Sweet Peppers and Onions and Chipotle Mayo If you want Hot Sauce just ask   
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: 
Uni (Maine)
Weakfish (Sea Trout)
Black Sea Bass
Georges Banks Flounder
Nantucket Bay Scallops
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:                  
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
Fresh Never Frozen Carolina Shrimp
American Red Snapper
Red Grouper
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 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

West Coast:

Kumamotos (Ca)
Totten Inlet (Wa)
Sunset Beach (Wa)

East Coast:
Blue Points (Conn)
Beau Soleil (NB Can)
Wellfleets (Mass)
Lucky Lime (PEI)
Island Creek (Mass)
Glidden Point (Me)
Moonshoal (Mass)
Spring Creek (Mass)
Seven Bridges (NJ)
Pemaquid (Me)
Peters Point (Mass)
Fishers Island (NY)
Cape May Salts (NJ)
Belon (Me)
Saquish (Mass)
Sloop Point (NJ)
Beach Point (Mass)
High Bar Harbor (NJ)


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


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

Roasted Zaatar Salmon and Broccoli with a Spicy Sesame Dressing Serves 4
Sometimes as a Little Chef you want a delectable kickass solo on your culinary guitar (in this case your instruments are a Chef knife and a Baking pan). While you might not be able to slay like Jimi Hendrix, you can get an encore call with this rocking dish.

4 Salmon fillets (Center Cut) 6 to 8 ounces each with the skin left on but scaled
1 pound of cut Broccoli Florets
3 tablespoons of olive oil separated
Salt and Pepper
2 tablespoons of Zaatar Spice blend; found at all Camel refilling stations and Metro
The finely grated zest of 1 lemon

For the Spicy Sesame Dressing
¾ cup of water
3 tablespoons lemon juice or more to taste
2 tablespoons olive oil
2 cloves of garlic roughly chopped
1 to 2 pickled jalapeno peppers, stems removed and chopped
4 tablespoons of fresh chopped cilantro
½ cup tahini paste also found at Metro

How it's done
Preheat the oven to 425° degrees

Line a rimmed baking pan with olive oil and place the salmon fillet on it. Brush the fillets with 2 tablespoons of the olive oil and season both sides with salt and pepper.

Next, with the fillets flesh side up, sprinkle the fish with the zaatar and let rest at room temperature for 20 minutes.


Next, toss the broccoli florets with the remaining tablespoon of olive oil, lemon zest and a good pinch of salt and pepper and turn out into another foiled lined baking pan.

Place the fish and broccoli in the oven and roast for 18 to 20 minutes or until the fish is just opaque when fork tested.

While the fish is baking make the Sesame dressing by combining all of the ingredients into a food processor or blender and "whizz" until smooth; season to taste with salt and set aside.

To serve, transfer the fillets to a large serving platter and arrange the broccoli around it.

Drizzle the fish and vegetables with some of the sesame dressing and garnish with lemon wedges. By the way, when you do get your encore call make sure to bring out a skillet for your air guitar and feel free to make those classic lip biting rock faces.

South of the Border Shrimp Noodle Soup Serves 4 to 6; 8 as a first course
Would one consider this a detox soup? I frankly have no idea but it is certainly a delectable decompression soup as you reenter your loving home atmosphere from a galactic workday.

1½ pounds of Medium shrimp peeled and deveined, tails removed
3 tablespoons olive oil divided
1 yellow onion diced
4 cloves of garlic chopped fine
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano (That wild Italian Oregano Metro Sells is the Bomb)
1 chipotle in adobo pepper chopped fine (use less if you don't dig the heat)
2 plum tomatoes diced
1 to 2 pickled jalapeño peppers diced fine
2 quarts fish stock (Metro makes this so stop your fretting)
4 ounces dry linguini noodles or your favorite pasta
Juice of one lime

For garnish
Sliced Avocados, Chopped Cilantro, Chopped Scallion and lime wedges

How it's done
Season the shrimp with a little salt and pepper

In a large heavy bottom stock pot, heat 1 tablespoon of the olive oil over medium high heat and sauté the shrimp for about 2 minutes; remove the shrimp and transfer to a plate.

Add the remaining olive oil the pot and when hot, sauté the onion for about 2 minutes add the garlic and cook for another minute or until fragrant.


Add the salt, cumin, chili powder, coriander, oregano and chipotle pepper to the pot and cook for 1 minute.

Next, add the tomatoes, pickled pepper, and fish stock and bring to a rolling boil over high heat.

Once boiling, add pasta and bring back to a boil once more, turn heat to medium, and simmer ten minutes or until pasta is done cooking. 

Add the shrimp back to the soup and season to taste with salt if necessary. Finally squeeze in the lime juice and ring that dinner bell.

To serve, ladle the soup into the bowls and garnish with the sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.

You could rename this dish "Space Soup" because you dinner mates will be transported to a flavorful galaxy of home cooked love.


Mark J. Drabich
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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