Good morning to all of our beloved friend and clients and thank you, thank you, thank you for all the amazing photos you have sent in for our Metro Photo Recipe Contest.
Honestly we received hundreds of photos and recipes showcasing the Little Chefs in all of you. That said, I unfortunately can only pick one winner but have to say this was indeed a very difficult decision.
Some photos of course were immediately disqualified do to their TVMA rating. Honestly, Roger (I changed the name to protect the innocent) did you really think your "Naked Salmon Tartar" would go over well with our wholesome audience? By the way, it wasn't your scantily clad toga that bothered me but if you are going to take food photos you have to do something about that shoulder hair. And Gina (also changed her name) although your sushi was gorgeous, you cannot expect our clients to ignore food safety protocol and arrange Gunkan Maki and Ahi Tuna Nigiri on your birthday suit. Every Little Chef knows that using your body as a platter will elevate food temperatures to unsafe levels and that's not cool. But let's not let those malcontents spoil our celebration. It is with great appreciation I choose Sarah Weiss and her photo of Baked Snapper with
Roasted Red Peppers, Tomatoes, Anchovies and Potatoes. Thank you Sarah for sharing your creation and honoring the product. It not only looked gorgeous but I made this Rick Stein recipe this weekend with amazing success (click here to get the recipe). All kidding aside, I cannot tell you how honored we are at Metro Seafood to have such an amazing community of piscivorous folks who not only appreciate the treasures of the world's oceans but lovingly share their kitchen adventures in the hopes of inspiring all of us.
Should you be looking for some fresh inspirations, I hope you will consider today's original recipes featuring Pan Roasted Halibut with a Lemon Basil Sauce & Pan Roasted Sablefish (Black Cod) with an Arugula Bread Salad. And yes, we will have many more contests, so keep cooking and clicking.
HOLY DOUBLE FOODIE ALERT! METRO IS DOING NOT ONE BUT TWO OFF CAMPUS EVENTS SCROLL DOWN BELOW FOR THE DETAILS
FIRST FOODIE ALERT! SAVE THE DATE FOR THIS OFF CAMPUS EVENT (Many chefs and your Fishmonger will be one) Friday November 16th 2018
Hosted by Ironbound Hard Cider 360 County Rd 579 Asbury NJ 08802
A NIGHT OF LEARNING, DINNER AND FRIENDSHIP FILM SCREENING AND DINNER The Fish in the Sea - Sustainable Seafood Feast & Film Screening - Autumn Edition CLICK HERE TO SEE SCREENING TIME, MENU AND TO PURCHASE TICKETS
SECOND FOODIE ALERT! METROPOLITAN SEAFOOD & GOURMET PRESENTS "SUDS & SEAFOOD" A CRAFT BEER PAIRING Friday December 7th 2018 A POP UP Event AT MAN SKIRT BREWING 144 Main St. Hackettstown NJ 087840
This Dinner Will Be Themed Around How Great Craft Beer Pairs with Fresh Seafood and Friends Click Here To See Menu and Purchase Tickets
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
TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332
Metro's Italian Tuna Burger Grilled Sundried Tomato & Basil Sushi Grade Tuna Burger with Mixed Field Greens, Marinated Tomatoes and Basil Caper Mayo on a Toasted Roll With a Choice of Soup* $10
The "Sloppy" Soft Crab Roll Panko Crusted Soft Shell Crab with Our House Cole Slaw and Remoulade Sauce on a Toasted Ciabatta Roll With a Bag of North Fork Potato Chips-With a Choice of Soft Drink* $10
"Whole Belly" Clam Roll (CLAMTASTIC!) Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll--With a Bag of North Fork Potato Chips With a Choice of Soft Drink* $9
The "Holy Guacamole" Organic Salmon "Health" Wrap Grilled South West Spiced Organic Scottish Salmon with Guacamole, Lettuce, Roasted Veggies and Baja Sauce Wrapped in Lebanese Flat Bread With a Choice of Soup* $11
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
Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10
Grilled Lemon Basil Tilapia Over a Mixed Field Green Salad with a Choice of Dressing With a Choice of Soft Drink** $10
Rock Shrimp Fajitas (2) (Holy Ship! That Sounds Great) Panko Crusted Florida Rock Shrimp on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $10
The Tuscan Arctic Char Roll Rosemary Garlic Barbecued Arctic Char with Romaine, Tomato, Red Onion and a Basil Aioli on a Toasted Soft Roll With Choice of Soup* $9
South West Sea Bream Pita Wrap Grilled Blackened Sea Bream with Roasted Veggies, Lettuce and Chipotle Aioli on a Locally Baked Pita With Choice of Soup* $10
Metro's Snapper Baja Roll Cornmeal Crusted Snapper with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10
Pesto Grilled Grouper over Our Classic Caesar Salad With a Choice of Soft Drink** $12
(For those who don't love Fish But LOVE the People that do) Grilled Chicken "Caesar Wrap" Grilled Spiced Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $9
**Soft Drink Choices for Specials Coke, Diet Coke, Sprite and Water *Soup Choices-Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice All Soups Lovingly Made In-House
Today's Fresh Fish Selections From the North: Live Rock Crab (Maine) Jonah Crab Claws REAL Nantucket Bay Scallops Porgies (Scup) Blackfish Tautog Uni (Maine) Jonah Crab Meat (Sweety Meaty) Grey Sole (New Bedford) Swordfish Hake Black Sea Bass Fluke (Sushi Grade) 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: Sardines (Greece) Madia (Japanese Sea Bream) Ahi Sushi Grade Tuna Mahi 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: FRESH FLORIDA STONE CRAB CLAWS! Golden Tilefish American Red Snapper 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 Ora King Farmed King Salmon 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: LIVE Dungeness Crabs Wild Coho Salmon Black Cod (Sablefish) 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) Glidden Point (Me) Spring Creek (Mass) Belon (Me) Saquish (Mass) Fire Island (LI NY) Beach Point (Mass) High Bar Harbor (NJ) Rose Cove (NJ) Wildling Bastard (NJ) Ichabod Flat (Mass) Damsels In Distress (Me) These are Wild! Fishers Island (NY) Lucky Limes (PEI) Pemaquid (Me)
I DARE YOU TO FIND A NICER OYSTER SELECTION!
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams
TODAY'S FEATURED RECIPES
Pan Roasted Halibut with a Lemon Basil Sauce Serves 4 Sure, as the Weather gets colder you could easily go knees-deep in a crock of macaroni and cheese to find seasonal comfort. You could however; find piscivorous comfort in some gorgeous Nova Scotia Halibut and you won't have to wear your favorite sweater this season as a Sausage casing.
Ingredients 4-Halibut fillets 6 to 8 ounces each, skin on Salt and Pepper 2 tablespoons olive oil divided Salt and Pepper 2 shallots chopped 4 cloves of garlic finely chopped 2 tablespoons flour ½ cup dry white wine 1 teaspoon honey 1 teaspoon of finely grated lemon zest The juice of 1 lemon 2 cups of fish, vegetable or chicken stock; relax Metro makes all of these for you ¾ cup of torn basil leaves plus more for garnish Lemon wedges for garnish, thank Cod for Metro's free lemon program
How it's done Preheat your oven to 400° degrees.
Season the halibut fillets on both sides with salt and pepper.
Heat 1 tablespoon of the olive oil in a heavy ovenproof skillet until the oil is shimmering and almost at the smoking point.
Sear the halibut, flesh side down first for 2 minutes browning nicely, flip and cook for another 1 to 2 minutes and then transfer the fillets to a plate (the fish will not be cooked all the way at this point).
Add the remaining olive oil to the skillet and sauté the shallots until just soft, about 4 minutes. Add garlic and stir for one minute more.
Add flour and stir it into the shallots, cook for 1-2 minutes.
Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon.
Whisk in the stock, honey, lemon zest and juice and bring to a simmer and reduce by half. Season the sauce to taste with salt and pepper.
Next stir in the basil and add back the halibut fillets, flesh side up and place the skillet, uncovered, into the oven.
Roast the fish for 8 to 10 minutes or until the halibut is just opaque when fork tested.
To serve, transfer the fillets to 4 plates and spoon over the sauce. Garnish with more torn basil and lemon wedges.
You know Little Chef, I think we just wrote a new chapter in the book of comfort food. I think we will call this chapter, "Comfort without the Third Chin." Of course, that's just my idea, I am anxious to hear yours.
Pan Roasted Sablefish (Black Cod) with an Arugula Bread Salad Serves 4 Go out or eat in? Sure, it may take 30 to 40 minutes to make a delectably healthy meal for four. The other option is to take an hour or more to polish up our proverbial penny and spend a ton of pennies on a meal that we really didn't dig. Time to Little Chef this one.
Ingredients 4 Sablefish fillets, skin on and scaled; 6 to 8 ounces each Salt and Pepper ½ teaspoon of dried Oregano 2 tablespoons of olive oil For the Arugula Bread Salad 1 (about 1 pound) loaf day-old Sourdough or Italian bread, torn into bite-sized pieces 3 tablespoons unsalted butter, melted 2 tablespoons of red wine vinegar 2 tablespoons of fresh squeezed lemon juice 4 tablespoons olive oil 3 tablespoons pine nuts toasted in a dry non-stick pan 1-5 ounce package of Baby Arugula Salt and Pepper
How it's done Preheat your oven to 400° degrees.
In a large bowl, toss the bread pieces with melted butter until evenly coated. Spread the bread onto a baking sheet and bake until lightly toasted, about 8 minutes. (Bread can also be toasted ahead of time and re-warmed for 5 minutes in a warm oven just before serving.)
Next season the fish on both sides with salt, pepper and the dried oregano. Heat the olive oil in a large ovenproof skillet over medium high heat until shimmering (but not smoking).
Sear the fish, flesh side down first, in the pan for 4 minutes, flip and place the skillet in the oven for 8 minutes or until the fish is just opaque when fork tested. Transfer the fish to a plate to rest.
While the fish is cooking whisk together the red wine vinegar, lemon juice and olive oil.
Reserving 1 tablespoon of the dressing, toss with the Arugula, toasted bread, pine nuts salt and pepper with the dressing: adjust seasoning if necessary and set aside.
To serve, transfer the salad to a large platter and arrange the fish on top of the salad; drizzle over the remaining tablespoon of dressing. Garnish with lemon wedges and know you just made a complete meal in less time than it took you to get "shined up" for an evening on the town.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833