Good morning to all of our beloved friends and clients and to those of you who are still reeling from this past weekend's devastating storm, buck up little chef, the Superbowl is less than two weeks away and Metro is making our famous Chipotle Chicken Wings.
I truly hope you all were prepared for this last storm and many of our clients emailed us on just how they survived the brutal 36° temperatures coupled with 5 to 6 mile per hour sustained breezes. Genie from Annandale shared her traumatic story with us writing "...we hunkered down as I prepared a pot of New England Clam chowder the size of a hotel jacuzzi, halfway through the storm my husband Steve suggested we climb into the pot to stay warm...it was delicious and I will never look at an Oyster Cracker the same way again...Thank you Metro for the gorgeous clams..." Wow, harrowing stuff Genie, glad we could be of assistance.
But to truly capture the magnitude of this weekend's weather ordeal I would like to share with you a firsthand account from another one of our clients, Peter from Califon, who wrote "By Thursday morning I realized we were in for not one but two substantial fronts coming our way. With only a small window available to us we packed the car and headed straight to Metro for survival supplies. Of course we procured some wild shrimp and Ahi Tuna but it was when my wife Joan decided to order a Lobster to make Metro's Lobster and Asparagus with Pappardelle recipe that changed the course of our lives, we headed back to our kitchen to ride out the storm. We had a lovely Tuna Carpaccio that night over a bed of Baby Arugula paired with an Alsatian Pinot as we prepared for the first storm. When we awoke Friday morning with a full inch of Snow on the ground I knew we were going to be stranded in the house the entire weekend. By Saturday night it was apparent that this next front was going to be the big one and as we began to prepared the Lobster and Asparagus with Pappardelle the air was thick with nerves as I generously salted the pasta water. No one spoke as I sautéed the cremini mushrooms but we were all thinking it...are we going to make it? The Chardonnay seemed to flow as we cooked our fears away and before we knew it the dish was done. Cautiously Joan, brought the pasta platter to the table and without thinking I made a crucial mistake that would alter our chances of storm survival. That's right, as Joan went to refill our wine glasses, I decided to go in for a quick taste of our culinary creation. It could have been the wine or my frayed nerves, but I forgot to blow on the fork and before I knew it tragedy had stuck...I burned the roof of my mouth...oh the humanity. Thankfully my wife thought quickly and handed me an ice cold glass of sparkling water but it could have been much worse. By Sunday the storm seemed like a distant nightmare as we feasted on Metro's Scottish smoked Salmon with fluffy scrambled eggs. Thank you Metro, for being our Briny St. Bernard this weekend...we could have not made it without you." Peter, it was our honor to be there for you in your time of need and I am delighted that you and Joan are safe.
Now should you need some easy survival recipes for this week, I sincerely hope you will try today's dishes featuring Easy One Skillet Pan Seared Mahi with Tomatoes, Garlic and Capers & Pan Roasted Halibut and Fingerling Potatoes with an Easy Dijon Sauce. Thank you as always for allowing us to be your Fishmongers.
Super Bowl LIII Headquarters
Speaking of Super Bowl Festivities, Metro will once again be your connection for the most tasteful party selections. Here are just some the Items we will be featuring Super Bowl WEEKEND Only
Metro's Famous Chipotle Chicken Wings Must order in advance! Hummus Platters Spicy Catfish Sticks with Remoulade Sauce Shrimp Cocktail Platters Buffalo Shrimp Coconut Shrimp Tequila Shrimp Rock "Pop Corn" Shrimp Sushi Platters California Rolls (Real King Crab), Spicy Tuna, Salmon Avocado, Yellow Tail, Unagi(BBQ Eel) Smoked Fish Crab Claw Platters Blue Claw, Jonah Crab, King Crab and Snow Crab Fish Balls Crab Balls...no need to comment...grow up Stuffed Mushroom Caps with Either Crab or Sausage Create your own Raw bar with Clams and Oysters on the half shell Fried Calamari, Scallops wrapped in Bacon, Stuffed Clams Metro, Clams Casino, Oysters Rockefeller, Tomato and Avocado Salsa with fresh fried Corn Tortillas and The best damn Cole Slaw and Potato Salad in the State, Artisanal Local Cheeses and much More!
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
Metro's Ahi Tuna Taco Burgers (2) Garlic Lime Ahi Tuna Burger with Shredded Lettuce, Pico Di Gallo and Chipotle Aioli on a Grilled Flour Tortilla (2) With Our House Pickled Jalapeños and Red Onion on the Side With a Choice of Soup* $11
The Mediterranean Fish Cake "Burger" A Golden Codfish Cake with Mixed Field Greens, Roasted Marinated Tomatoes and Basil Aioli on a Toasted Roll With a Bag of North Fork Potato Chips---With a Choice of Soup* Enjoy Your Nap Afterwards! $8
Grilled Organic Scottish Salmon "Caesar" Wrap Grilled Dry Rubbed Scottish Salmon Wrapped in Lebanese Flat Bread with our House Caesar Salad With a choice of Soup* $11
Grilled Mediterranean Halibut "Health Wrap" Grilled Nova Scotia Halibut with Roasted Vegetables and a Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $11
Grilled Tuscan Spiced (Rosemary Garlic House-Made Dry Rub) Branzino on Mixed Field Green Salad Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic With a Choice of Soft Drink** $10
Pesto Grilled Sea Bream (Dorade) Over Classic Caesar Salad With a Choice of Soft Drink** $12
Metro's Tilapia "Club" Roll Panko Crusted Tilapia Fillet Served with Lettuce, Tomato, Hickory Smoked Bacon, Lemon Herb Mayo and on a Fresh Baked Ciabatta Roll With a Choice of Soup* $9
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 Chipotle Black Cod Roll Grilled Lime Garlic Black Cod (Sablefish) with Mixed Field Greens, Tomato, Red Onion and Chipotle Mayo on a Toasted Soft Roll With a Choice of Soup* $10
Metro's Classic Oyster "Po-Boy" Panko Crusted Oysters with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $9
Metro's Mexican "Torta" Sea Bass Sandwich Corn Meal Crusted Sea Bass with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a Choice of Soup* $9
Metro's Grilled Grouper "Gyro" (Are We in Lebanon? Yes, N.J.) Grilled Middle Eastern Spiced Red Grouper With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita With a Choice of Soup* $10
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* $10
(For those Folks who love fish eaters but not fish) Grilled Ginger Lime Chicken Pita Wrap Grilled Ginger Lime Chicken Breast with Roasted Veggies and Wasabi Sauce on Fresh Baked Pita With a Choice of Soup* $10
**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: Jonah Crab Meat (Sweety Meaty) Jonah Crab Cocktail Claws Grey Sole (New Bedford) 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 U-4 Head On She Tiger Prawns (Nigeria) Mahi Sardines (Greece) 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 American Red Snapper Grouper Rock Shrimp Blue Claw Crabs Cleaned and ready for spaghetti Fresh Jumbo Lump Crab Meat Fresh Lump Crab Meat Special Crab Meat Blue Crab Cocktail Claws with Horseradish Sauce
From Sustainable Seafood Sources: Tilapia Certified Organic King Salmon (BC Can) 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) 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 Oysters:
West Coast: Kumamotos (Ca) Totten Inlet (Wa) Dabob (Wa) Sunset (Wa)
East Coast: Blue Points (Conn) Wildling Bastard (NJ) Ichabod Flat (Mass) Fishers Island (NY) Lucky Limes (PEI) Island Creek (Mass) Wellfleet (Mass) Cotuit (Mass) Martha's Vineyard (Mass) Village Bay (NB Can) Rose Cove (NJ) Saquish (Mass) Moonshoal (Mass) Glidden Point (ME) Sloop Point (NJ)
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
Easy One Skillet Pan Seared Mahi with Tomatoes, Garlic and Capers Serves 4 Just in case you thought of becoming a Culinary Rapper (you know busting out rhymes with a flavorful beat) but think you don't have the "Street Cred" to pull it off, fear not.
This is your dish Player and I hope you like your new Rap Name "Easy Flav."
Ingredients 4 Mahi Fillets 6 to 8 ounces each with the skin removed; you can also use a ¾ inch Swordfish steak with great success Salt and Pepper 4 tablespoons of olive oil divided 1 small Red Onion diced 3 cloves of garlic minced fine 1½ pints of Grape Tomatoes halved ¼ cup of capers rinsed and drained 2 tablespoons of good red wine vinegar 1 teaspoon honey ¼ cup of fresh chopped flat leaf parsley
How it's done Season both sides of your Mahi fillets with salt and pepper and set aside at room temperature.
In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium high heat. Once hot, add the Mahi fillet, flesh side down first and sear for 2 to minutes per side.
Transfer the fish to a plate and keep warm.
Add the remaining olive oil to the skillet and reduce the heat to medium.
Add the red onion to the skillet and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey with a good pinch of salt and pepper. Let cook until the tomatoes begin to soften, about 2 minutes; adjust seasoning if necessary.
Return the Mahi fillets back to the skillet and cook for another 2 to 3 minutes or until the fish is just opaque when fork tested.
To serve, bring the skillet to the table and sprinkle over the parsley. No need to ask the DJ to throw you down a beat, you can just use the rapid heartbeats of your dinner-mates before you hit the Mic. "Easy Flav" IN THE HOUSE! #cookfishathome
Pan Roasted Halibut and Fingerling Potatoes with an Easy Dijon Sauce Serves 4 Can Fish and Potatoes satisfy like the old "Meat and Potatoes?" Of course, the answer is yes but more importantly you won't need to have a cardiologist on speed dial. Now let's create a healthy and delicious dish that truly satisfies.
Ingredients 4 each 6 to 8-ounce servings of Halibut at least 1 inch thick, skin on 6 tablespoons olive oil divided Salt and Pepper 1 tablespoon Herbes de Provence 1 medium onion sliced into thin wedges 1 pound of Fingerling Potatoes cut in half longways 1 lemon thinly sliced 1 tablespoon unsalted butter 1 heaping teaspoon Dijon mustard 1/4 cup white wine 2/3 cup of Fish or Chicken Stock 2 tablespoons of fresh chopped flat leaf parsley
How it's done Preheat the oven to 400º degrees
Pat Halibut fillets dry with a paper towel. Drizzle 2 tablespoons of the olive oil over the fish. Season both sides of the fish with the salt and pepper.
Sprinkle with Herbes De Provence and press into the flesh of the Halibut and set aside.
Heat a large ovenproof skillet over medium high heat. Add remaining 3 tablespoons of olive oil. When oil is hot, but not smoking add the halibut fillets, flesh side down.
Cook for 2 to 3 minutes without moving the fish. Using a pair of tongs, to flip the fish and continue to cook for an additional 2 minutes. Transfer the fish to a plate and set aside.
Add the onions and potatoes to the same and cook for 3-4 minutes or until onions are slightly softened and start to take on some color. Turn the potatoes, cut side down onto the pan.
Add slices of lemon and arrange so the lemon is in contact with the pan's surface.
Next, place the skillet in the oven and roast the onions and potatoes for 15 minutes or until the potatoes are fork tender.
Place the halibut, flesh side up on top of the onions and potatoes and roast for 8 to 10 more minutes or until the fish is just opaque when fork tested.
Transfer the fish and potatoes to a large warm platter and tent with foil to keep warm.
Place the skillet back on the stovetop over medium high heat (use an oven mitt, the handle will be hot as Hake). Add the butter and Dijon to the pan and whisk to combine.
Add the white wine and cook down until reduced by half. Add the stock and simmer until reduced by half; season to taste with salt and pepper and take off heat.
Finally drizzle the pan sauce over the fish and garnish with the fresh chopped parsley. By the way for those of you who might have been offended by the "Meat and Potatoes" comment earlier, please ask yourself, why are you subscribing to the Metro Seafood Newsletter?
That's what I thought, it's your quiet cry for help. And yes, we are here for you. #cookfishathome
Lobster and Asparagus with Pappardelle Serves 2 This is a phone off the hook, close the blinds and make sure you stretch earlier in the day recipe. Seriously the amorous emotions this dish creates will rival the atmosphere when Doc and Julie hooked up on the "Love Boat"...for those under 40, please google Love Boat...it's just a good show.
Ingredients ½ pound of Pappardelle Pasta 3 tablespoons of unsalted butter 3 tablespoon of olive oil 1-1¼ Lobster steamed with the meat removed and cut into small bite size pieces (Metro will do this lovely task free of charge, just call in advance) The shells from your lobster and a net bag...just ask your Metro Seafood specialist, he will give you one free of charge. 1 clove of garlic minced fine 4 Cremini (Baby Bella) mushrooms sliced ½ pound fresh asparagus trim bottoms and cut into 1 inch diagonal pieces 1 teaspoon of finely grated lemon zest The juice of ½ a lemon ¼ cup of fresh chopped parsley for garnish Salt and pepper
Instructions Place the Lobster shells in your net bag.
Bring a large pot of salt water and the Lobster shells to a boil after cooking for 5 minutes, remove the shells from the water and cook the pasta in the lobster water until al dente.
Heat a large skillet over medium heat and add butter and olive oil. Add the garlic and sauté for about 1 minute.
Turn the heat to medium high, add mushrooms into the same skillet and cook for about 2 minutes until they begin to soften. Add the asparagus, stirring and cooking for another three minutes or until crisp tender.
Finally add the Lobster meat lemon juice and lemon zest to the skillet and season to taste with salt and pepper. Add the Pappardelle to the skillet and toss well to combine.
Adjust the seasoning if necessary and if dish seems a little dry, spoon in some of the pasta water.
To serve, divide the pasta between to plates of friends who just might spend the night, oh yeah and sprinkle the parsley on top but don't break eye contact with the special someone. If you're already married with kids then tell the kids how you used to camp outside when you were growing up. And when your child asks..."Even in the Winter Dad?"..."Yes especially in the Winter Jimmy, that's when you can really see the stars..."
Now let's get that pasta water rolling.
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