Take Time to Smell the Hummus of Life

November 28, 2018

 

Good morning to all of our beloved friends and clients and the Holiday Season is fully upon us, I urge you all to stay as peaceful as you can.
What the Hake fillet are you talking about fishman? What I am trying to say is, just try to make a sincere effort not to let the stress of the season turn you into an unbearable Jack@$$ to your family and friends.


Now I am not suggesting you go knees deep in libation to calm your seasonal woes (although this is a valid way to settle your nerves, it doesn't leave you "present" for your loved ones) but instead slow things down a bit and really take time to smell the hummus of life (I was never a big rose fan). But fishmonger, how is this possible when I have dozens of gifts to get not to mention getting my spouse on a ladder to hang the decorations? 


Relax and take a deep cleansing breath...no, deeper, and let your kitchen be your sanctuary of love and peaceful vibes. That's right little chef, the calming motion of chopping and sautéing will be your new mantra...say it with me "Chop...breath...Chop...breath...you get the picture. And think what this will do for your family and friends as you calmly gift them with a delicious plate of love and serenity. 

 

 

Now I know some of you are thinking, if someone ticks me off with a chef knife in my hand, I might be carving up a pan seared spouse heart for dinner. Come on, little chef, lower the heat on that burner of yours and know that we are making fresh seafood, which will get you out of the kitchen in under an hour. Heck, I would be in full homicide mode if you told me I was making Boeuf Bourguignon on a Wednesday night, no I'm talking about a quick sauté or pan sear with some fresh Salmon or Wild Shrimp...cleansing breath out. I know what you are thinking, your Chi is feeling better already but don't take my word for it, check out today's peacefully easy recipes featuring One Skillet Pesto Shrimp and Veggies & Mediterranean Salmon Pan Sear with Artichokes and Capers. And most importantly let's not forget your friendly fishmongers at Metro, who are here to help you through culinary anxiety with suggestions, recipes and gentle hugs if need be.


As always, thank you for spending this time with us and please don't for get to breathe.


HAPPY HOLIDAYS 
METRO IS NOW TAKING CHRISTMAS ORDERS FOR DECEMBER THE 23RD & 24TH
ALONG WITH NEW YEAR'S EVE 
WE WOULD BE HONORED TO BE APART OF YOUR CULINARY CELEBRATION
Please Call the Store and Let One of Our Seafood Specialists Assist You With Your Order


CLICK HERE FOR THE FEAST OF THE SEVEN FISHES RECIPES


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 FRIE
S...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 "Holy Guacamole" Wild Ahi Tuna Burger
Grilled Lime Garlic Sushi Grade Tuna Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*
$11


Metro's Mahi "Baja" Roll
Lime Garlic Grilled Wild Mahi Fillet with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Soft Roll
With a Choice of Soup* 
$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 "Italiano" Turbot Roll
Italian Herb Crumbed Mild Turbot Fillet and Lettuce, Tomato and Red Onion with Basil Aioli on a Fresh Baked Soft Roll
With a Choice of Soup*
$10


Metro's Grilled Grouper Tacos (2)
Grilled Lime Garlic Wild Red Grouper Fillet 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 Soup** 
$10


Pesto Grilled Tilapia Fillet Over our House Mixed Field Green Salad
With a Choice of Soft Drink**
$12

 
The "Fishmonger's Favorite" The Fried Fish Roll
Panko Crusted Fillet 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*
$8


The Mediterranean Halibut "Health Wrap" 
Grilled Lemon Herb Wild Nova Scotia Halibut with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup* 
$10


Fried Oyster "Love Roll" 
Panko Crusted Plump Oysters Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll
With a Choice of Soup* 
$9 


Soft Shell Crab Pita Wrap
Panko Crusted Soft Shell Crab With Lettuce, Tomato, Tartar and a Touch of Hot Sauce
On a Locally Baked Pita
With a Choice of Soft Drink**
$11


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


A Classic Catfish PO-BOY
Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Choice Soup*
$8


Grilled Tuscan Seasoned Organic Scottish Salmon 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)
Chicken "Club" Pita Wrap 

Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo on Fresh Baked Pita 
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)
Peconic Bay Scallops 
Jonah Crab Meat (Sweety Meaty)
Grey Sole (New Bedford)
Swordfish 
Hake 
Black Sea Bass
Fluke (Sushi Grade)
Skate 
Day Boat Sea Scallops "Dry" 
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)
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 
Red Grouper 
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 Salmon (New Zealand)
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)  
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)
Beach Point (Mass)
High Bar Harbor (NJ)
Damsels In Distress (Me)
Fishers Island (NY)
Lucky Limes (PEI)
Pemaquid (Me)
Beau Soleil (PEI)
Island Creek (Mass)
Wellfleet (Mass)
Cotuit (Mass)


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 


One Skillet Pesto Shrimp and Veggies Serves 4
Take your pick, this is either a super easy weeknight meal for family or friends or a Saturday one skillet feast for the dinner guests you love to hang with. What I mean by that is the more you like the dinner guests, the simpler meal preparation you desire. If you can't stand them then spend as much time in the kitchen as possible.


Ingredients
1½ to 2 pounds Large shrimp, peeled and deveined with the tails removed
2 tablespoons olive oil
1/3 cup sun-dried tomatoes drained of oil, chopped
1 pound asparagus ends trimmed, cut in half, if large
¼ cup basil pesto; Metro makes a "kickbass" one or of course make your own
1 cup of Grape tomatoes halved


How it's done
Heat a large non-stick skillet over medium high heat. 


Add 1 tablespoon of the olive oil to the skillet and let it get hot; shimmering and just starting to smoke.


Add the shrimp with a good pinch of salt and pepper and cook the shrimp, moving them around with a wooden spoon, for 2 minutes; transfer the shrimp to a plate (note: it will not be cooked all the way).


Add the remaining olive oil to the skillet, reduce the heat to medium, and let the oil heat up.


Add the Asparagus and half of the sun-dried tomatoes to the skillet with a good pinch of salt and pepper. 


Cook the Asparagus for 6 to 8 minutes or until crisp tender; transfer the Asparagus to a warm serving platter and tent with foil to keep warm.


Add the shrimp back to the skillet along with the pesto and stir around until the shrimp is just barely opaque when knife tested, about 2 minutes.


Finally add the halved tomatoes and remaining sun-dried tomatoes to the skillet and cook until the tomatoes are just warmed through; season to taste with salt and pepper.


To serve, spoon the shrimp and tomatoes next to the Asparagus, pour four glasses of wine and take turns ripping off pieces of crusty bread. Let the lovefest begin or if you don't like these dinner-mates, inform them you must return to the kitchen to make your 2 hour chocolate soufflé. "So sorry, I would love to hear about your trip to Mexico for the 20th time but alas, the soufflé isn't going to make itself.


Mediterranean Salmon Pan Sear with Artichokes and Capers Serves 4
Having a well-stocked pantry in the cooler months is like having your culinary quiver filled with delectable arrows. So let's make sure you have it stocked with Artichoke hearts, sun-dried tomatoes and capers so we can have a successful Little Chef hunt tonight. Now pull back your bow and let's kill us some hungry dinner-mates.


Ingredients
4-Center cut Salmon fillets 6 to 8 ounces each with the skin removed (ask your Metro Fishmonger for this)
Salt and Pepper
½ cup of flour for dredging
4 tablespoons olive oil divided
½ cup of dry white wine
8 ounces of marinated artichoke hearts drained
6 ounces of sun-dried tomatoes drained and cut into strips
3 tablespoons capers rinsed and drained
The juice of 1 lemon plus lemon wedges for serving
3 tablespoons olive oil
¼ cup of fresh chopped flat leaf parsley (for garnish)


How it's done
Season the Salmon fillets on both sides with salt and pepper and let rest at room temperature.


Dredge the Salmon in the flour shaking off all of the excess flour.


Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. 


When the oil is very hot, add the Salmon fillets, flesh side down first for 4 minutes flip and cook for another 4 to 5 minutes or until just opaque when fork tested; transfer the fish to a warm platter and tent with foil to keep warm. 


Add the white wine to the skillet and deglaze the pan, working up the brown bits with a wooden spoon; reduce the wine to one quarter of its original volume.


Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet.


Stir to combine, on medium heat. Reduce heat to medium-low and add the remaining 2 tablespoons of olive oil to the skillet; season to taste with salt and pepper and take off of heat.


To serve, spoon the Artichoke Caper mixture over the Salmon and sprinkle over the chopped parsley. Garnish with lemon wedges and remember we are just "killing" dinner and not our spouses.


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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