Holidays Can Be Stressful

December 5, 2018

Good morning to all of our beloved friends and clients and to those in observance, May we wish you all a very Happy Hanukkah!


Now I know that the holidays can be stressful but please know that the most important thing we can focus on is the time spent with our precious loved ones. Please know that I am not talking about sitting in the living room, watching Rudolf the Rednosed Reindeer while half of your crowd is gazing at their technology tumors (of course I mean the cell phone). No I'm referring to the ancient practice of breaking bread with the ones you love. One great fishmonger once said "That you will never know someone until your legs are under the table and someone is gently rubbing your calf with stocking feet." Okay, that's a little weird but you get the idea. 

But seriously, preparing a meal for those special folks is a gift we can give every day and while I'm on the subject, no one says you have to cook alone. In fact, there is no greater human bonding then creating together in the kitchen. I know what you are thinking, Hey Fishman, I can barely make toast, how the hell am I going to contribute. Well for starters, although you might not be Julia Childs incarnate, I'm pretty sure you can chop the garlic and if that task seems daunting to you, you can always refresh the cocktails of those in the kitchen. Hey, I just thought of your new title, Executive Libation Chef...I know, it's got a nice ring to it. Now fetch me a playful glass of Pinot and let's start cooking. Now should you be in the mood for a couple of zestfully flavored Seafood dishes this week, 



I sincerely hope you will consider today's original recipes featuring Grouper Pan Roast with Harissa and Chickpeas & Roasted Whole Cilantro Lemon Red Snapper with Sumac. Excuse me but the wine isn't going to pour itself Executive Libation Chef...chop, chop.

To all of our friends and clients in observance, we would like to wish you a very Happy Hanukkah! 

On Behalf of all of us at Metropolitan Seafood & Gourmet, 
We would like to wish you and your family A Joyous and Healthy Holiday Season

We are still taking orders for Dec 23rd and 24th.  
We will have plenty of Fresh Seafood on Hand everyday including Cooked and Cleaned Shrimp, Clams, Scallops, Mussels, Lobster, Calamari, Oysters, Octopus, Lobster Tails, get the picture. 

Please Do Not Hesitate to Call the Store for Assistance We Are Eager to Help You

Thank You!

Our Holiday Hours for Christmas Week is as follows
Sun 12/16 9-4pm
Mon 12/17 9-5pm
Tues 12/18 9-7pm
Wed 12/19 9-7pm
Thurs 12/20 9-7pm
Friday 12/21 9-7pm
Sat 12/22 9-7pm
Sun 12/23 9-4pm
Monday 12/24 9-2pm
REOPEN Wednesday 9-7PM

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!


Metro's "Holy Guacamole" Salmon Burger
Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*

The "Oh My Cod" Roll
Panko Crusted Cod Fillet with Lettuce, Tomato, Red Onion, Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll
With a Choice of Soup*

The Grilled Italian Ahi Tuna "Health Wrap"
Grilled Lemon Basil Organic Sushi Grade Tuna with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup*

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*  

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

The Scallop "Love Roll" 
Panko Crusted Day Boat Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll 
With a Choice of Soup* 

Metro's Blackened Mahi Pita Wrap
Spicy Grilled Mahi Fillet with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita
With a Choice of Soup*

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*

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

Metro's Spiced Up Mexican "Torta" Catfish Sandwich
Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Ciabatta Roll
With a choice of Soup*

Grilled Swordfish Fajitas (2)
Grilled Fajita Spiced Swordfish on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**

Grilled Pesto Arctic Char over our Classic Caesar Salad
With a Choice of Soft Drink**

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

(For those who don't love Fish but LOVE the People that do)
Metro's Almost Famous Chicken Tacos (2) 

Lightly Breaded Fresh White Meat Chicken on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce
With our House-Made Pickled Jalapeno Peppers and Onions (on the side)
With a Choice of Soft Drink**

**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: 
HELLO HOLIDAYS Baccala (Salt Cod)
Peconic Bay Scallops 
Jonah Crab Meat (Sweety Meaty)
Black Sea Bass
Fluke (Sushi Grade)
Day Boat Sea Scallops "Dry" 
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)
Ahi Sushi Grade 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 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: 
Certified Organic King Salmon 
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)  
Live Dungeness Crabs!
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)
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)
Puffer Petite (Mass)
Rose Cove (NJ)
Row 34 (Mass)
Wilding Bastard (NJ)



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


Grouper Pan Roast with Harissa and Chickpeas Serves 4
Have you ever warmed your hands on the fire at a Dessert Oasis when the moon is full and the belly dancers are just getting ready to perform? Well then let's get you and your palate prepared for soulful Middle-Eastern flavors and then you decide who is going to dance for their dinner.

4 Grouper fillets 6 to 8 ounces each with the skin removed: Tilefish or Halibut would also work great.
Salt and pepper
4 tablespoons of all-purpose flour
2 tablespoons olive oil divided
½ large onion, finely chopped
2 cloves of garlic finely chopped
2 tablespoons tomato paste
2-14 ounce cans of chickpeas rinsed and drained
3 tablespoons of harissa; don't stress, Metro has this.
½ cup of fish or vegetable stock and yes, Metro makes this for you as well
½ cup of fresh chopped flat leaf parsley
Fresh lemon juice to finish the dish

How it's done
Preheat your oven to 400° degrees.

Heat 1 tablespoon of olive oil in a large cast iron or heavy oven proof skillet over medium-high heat.


Season Grouper fillets on both sides generously with salt and pepper then sprinkle with flour. 

When oil is hot (almost smoking), sear the fish fillets flesh side first for about 2 minutes on each side and then transfer the fish to a plate. 

Add the remaining olive oil to the skillet and sauté the onion and garlic, and cook until softened.


Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. 

Add chickpeas, harissa and fish stock; bring to a simmer and cook for about five minutes. 

Next nestle the Grouper fillets (and any plate juices) into the chickpeas and transfer skillet to oven. 

Roast the Grouper for about 8 minutes or until the fish is just opaque when fork tested.

To serve, transfer the fillets to four plates and spoon the Chickpea mixture on and around the fish.

Garnish with the chopped parsley and squeeze over the lemon juices.

Please note, the Little Chef (that's you) is not obligated to belly dance for this meal but if you should, please don't forget your finger tambourines. Also a simple salad and some warm pita bread will make this dish a complete meal.

Roasted Whole Cilantro Lemon Red Snapper with Sumac Serves 4
One of the great pleasures of living on the fantastic blue marble is eating whole fish that has been bravely hunted by the "fisherfolks" of the world. Should you be scared of bones, please seek counsel from any of the Metro fishmongers and we will guild you through the process. Heck, we'll even gently hold you if need be. Now let's celebrate our piscivorous humanity.

2-2 pound Red Snappers scaled, gutted and gilled with 3-1inch cuts made into both sides of the fish...Your Metro fishmonger would love to perform this task for you.
4 cloves of garlic
2 teaspoons of kosher salt
½ cup of roughly chopped fresh cilantro
The juice of 2 lemons: Thank Sweet Cod for Metro's free lemon program
1 teaspoon of chili powder
2 teaspoons ground cumin
4 tablespoons of olive oil
2 teaspoons ground sumac
Lemon wedges for serving

How it's done
Place the fish in a roasting pan and pat dry, both inside and out, with paper towels.

Next crush and chop the garlic in the salt and then chop in the cilantro until well incorporated; transfer to a small bowl. 

To the bowl add the lemon juice, chili powder, cumin, olive oil and salt to taste and mix well. Next, gently massage the cilantro lemon mixture both inside the chest cavity and on the skin.

Then season the fish, both inside and out, with salt and pepper and let stand at room temperature for 20 to 30 minutes, turning at least once.
Preheat the oven to 400° degrees.

Before placing the fish in the oven, gently rub the marinade evenly over one more time.

Next, place the fish in the oven and roast for 20 to 25 minutes or until the fish is just opaque and pulls from the bone when fork tested.

To serve, transfer the fish to a serving platter and spoon over any pan juices and sprinkle with the sumac.

Garnish the platter with lemon wedges knowing that this fish was caught for you and that as a Little Chef you could not have honored it any better. As one wise half-Lebanese fishmonger once said, "You can slow down to smell the roses but I would rather eat whole fish and make that slow time delicious".


Mark J. Drabich
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
1320 Rt. 22 Lebanon NJ 08833


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