Will You Be My Lobster?

February 12, 2019

Good morning to all of our beloved friends and clients and as you know this week is all about the Love...Will You Be My Lobster?

 

Now for those of you who have been blessed with high cheekbones, athletic physiques or are basically just plain hot, you can stop reading this blog entry, this really doesn't pertain to you. Now for the rest of us who are not going to make People Magazines Hottest List, you might want to take note. 


I should preface this message by stating, we are all beautiful inside and out and looks should never be taken into consideration when valuing your self-worth. That said, Thursday is Valentine's Day and I can bet you Gisele Bundchen never had a stressful V-Day in her life. I wish I could say the same for this Half-Lebanese Fishmonger whose grade school memories of V-Day still haunt me to this day. Sure, I was a little chubby and maybe I had a cold sore for most of my 3rd Grade career but for the love of Cod, those kids could be cruel. One V-Day in particular still stays with me until this day. I remember the teacher announced it was time to put our Valentines Cards in everyone's heart shaped folders that were tacked on to the bulletin board, I just wrote one out that year to a special little girl named Tracy (last name omitted). I was hoping that in the commotion of grade-schoolers that no one would see me put my card in her "stuffed"envelope but just as I slipped my card in, our met eyes, I smiled trying to cover my cold sore and then it happened...no she didn't smile back, in fact she gave me a look one would have smelling Limburger cheese for the first time. Ow, that hurt but luckily for me we broke for lunch and my loving Mother must have known that her little boy was going to have a rough day because she made me a Baloney Sandwich the size of a baseball mitt and packed not one but two packs of Yodels in my lunch box that day. 


What's the point of this story, really none but Tracy if you are out there, I'm doing great...sniff...really I am. I guess the real point is that I didn't catch my gorgeous spouse with good looks but instead won her over by my Little Chef prowess. That's right, I can still see her first glance of romance when she spotted me sautéing some shrimp and garlic and let's not get started when she knew I could roll sushi like a champ. Sure, you get your Lover flowers or chocolates but nothing says "Meow Pussycat" like creating a dish of amorous intentions in your "Love Kitchen" and Metro will have it all, from our V-Day Specials to fresh Tuna, Crab Legs, Lobsters, Shrimp and of course Oysters. And should you want to shoot that arrow right through the heart, don't forget about our Caviar Gift Box Promotion. Please feel free to call to reserve any of these Seafood Love Offering and I hope you enjoy today's recipes featuring Pan Seared Tuna Over a Mediterranean Inspired Salad  & "Deviled" Rock Shrimp Stuffed Portobello Mushrooms. Stay Lovely knowing we Love you.


FOODIE ALERT!
SAVE THE DATE
Friday March 1st  2019 ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET
Along with our Friends at Riverside Wines and Liquors 
This Dinner Will Be Themed AROUND THE WINES OF SPAIN AND SOME FISHMONGER MATADOR SKILLS


Tickets Will Go On Sale TODAY Tuesday 2/12/19 9:00 AM
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 


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" Organic Salmon Burger
Grilled Organic Scottish Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*
$11

 

Metro's Grilled Arctic Char Emparedado (Sandwich) Ay Caramba!
Grilled Arctic Char with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll
With a Choice of Soup*
$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*
$11


Grilled Lime Garlic Halibut Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soft Drink**
$12


Metro's Swordfish "Steak Sandwich"
Blackened Grilled Swordfish with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*
$12


The Mediterranean Sea Bream "Health Wrap"  
"Hold Me Mama!"
Balsamic Herb Grilled Sea Bream (Dorade) with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread 
With a Choice of Soup*
$11


Metro's "Italiano" Whiting Roll
Italian Herb Crumbed Mild Flavored Whiting Fillet and Lettuce, Tomato and Red Onion with Basil Aioli On Toasted Ciabatta Roll
With a Choice of Soup*
$8


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


Metro's Grilled Mahi Tacos (2) 
Grilled Spiced Mahi 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**
$9


Metro's South West Grouper Pita Wrap
Grilled Lime Garlic Grouper With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Spicy Catfish "Po-Boy" 
Spicy Panko Crusted Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll   
With a Choice of Soup*  
$9


Grilled Tuscan Spiced Tilapia Over Roasted Veggies Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


Panko Crusted Spanish Turbot over Our Classic Caesar Salad
With a Choice of Soft Drink**
$12 


(For those Folks who love fish eaters but not fish)
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**
$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: 
Jonah Crab Meat (Sweety Meaty)
Fresh Jersey Whiting 
Live Sea Urchin (Maine) 
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)
Sardines 
Red Grouper 
Ahi Sushi Grade Tuna
U-4 Head On She Tiger Prawns (Nigeria)
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:
Pompano 
Golden Tilefish
American Red Snapper
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)  
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 (Wa)
Kusshi (BC Can)


East Coast:
Blue Points (Conn)
Wildling Bastard (NJ)
Ichabod Flat (Mass)
Lucky Limes (PEI)
Wellfleet (Mass)
Rose Cove (NJ)
Saquish (Mass)
Moonshoal (Mass)
Glidden Point (ME)
Damsels in Distress (ME)
Pemaquids (ME)
Spring Creek (Mass)
Beau Soleil (NB Can)
Beach Point (Mass)
Fishers Island (NY)
Lovers River (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 


Pan Seared Tuna Over a Mediterranean Inspired Salad Serves 4
What has one skillet, fresh Tuna and prowls the kitchen like a Love Tiger?
Uh, you little chef but just make sure you wash your paws before we start cooking.


Ingredients
For the Tuna and Marinade

1½ to 2 pounds of Sushi grade Tuna 1 inch thick
¼ cup of olive oil
½ teaspoon of each; smoked paprika, cumin, coriander, allspice and sumac
¼ teaspoon of each ground cinnamon, nutmeg and turmeric
2 cloves of garlic crushed and minced very fine
½ teaspoon of finely grated lemon zest
Salt and Pepper


For the Salad
2 large scallions, finely sliced
4-5 sun-dried tomatoes, packed in oil, finely diced
1 heaping teaspoon zaatar spice blend (this is found at Metro and all Camel filling stations)
½ teaspoon ground sumac
1/4 small red cabbage, cored, and thinly sliced (about 3/4 cup)
2 small heads of romaine, cored, and sliced
2 big handfuls of mixed field greens
The juice of 1 lemon
2 tablespoons olive oil plus more olive oil for drizzling when serving
Salt and Pepper


How it's done
First make the marinade by whisking together all of the ingredients, except the Tuna of course, in a shallow dish or pie plate; season with salt and pepper to taste. 


Add the tuna steaks to the marinade and turn to coat well; cover the dish with plastic wrap and let marinate on the counter for 20 to 30 minutes (can marinate longer in the fridge but bring to room temperature before cooking).


Meanwhile, make the salad. In a large salad bowl, combine the scallions, sun-dried tomatoes, zaatar spice, sumac, and cabbage. Add the romaine, mixed field greens, lemon juice, olive oil, and a generous sprinkling of salt and pepper. 


Toss and season to taste, adjusting with additional salt, lemon juice, or olive oil as needed; set aside.


Heat a large cast-iron pan over medium-high heat. 


Remove the Tuna from the marinade, place on a large plate, and season both sides with salt and pepper. 


Discard the remainder of the marinade. When the pan is very hot, sear the Tuna until lightly browned, about 2 min per side for rare 3 to 4 min for medium rare and transfer to a cutting board to rest.


To serve, transfer the salad to a large platter. Cutting across the grain, slice the tuna into ½ inch slices revealing the rare beauty. Arrange the tuna slices on top of the salad and sprinkle with a little salt. Squeeze over a little more lemon juice and drizzle with a little of your best olive oil. If you should you feel an uncomfortable warmth at the dinner table don't panic. It's just the red-hot carnal stares one gets as he or she is found out to be the Love Tiger...Meow.


"Deviled" Rock Shrimp Stuffed Portobello Mushrooms Serves 2 or 4 for appetizers
Should you not be in search of Romantic intentions, please do not make this dish. Note: this dish sends a couple of messages, One, I'm thinking of you in a devilishly delectable way and Two, I hoping you're on the menu for dessert...grrr indeed


Ingredients
4 large Portobello mushrooms, stems removed (stems can be frozen for future sautés or soups)
1 pound of Rock Shrimp (you can use any smaller sized shrimp but you will have to chop them slightly)
1 tablespoon olive oil plus more for brushing the mushrooms and baking pan
¼ cup butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
½ cup plus 2 tablespoons of good quality mayonnaise
½ cup plus 1 tablespoon freshly grated Parmesan cheese
2 tablespoons of fresh chopped flat leaf parsley
½ cup of Panko bread crumbs
1 teaspoon of fresh lemon juice or more to taste
1 teaspoon dry sherry
¼ teaspoon or more of your favorite hot sauce, Tabasco works great for this dish
Salt and Pepper


How it's done
Preheat your oven to 450° degrees


Lightly brush a rimmed sheet pan with olive oil.

 

Distribute the portobello mushrooms, stem side up, on the baking pan brush lightly with olive oil. Season with salt and pepper. 


Roast for 15 to 25 minutes or until tender. If any moisture collects in the mushroom caps or baking pan, carefully drain and discard. Set aside the mushrooms, in the baking pan as you prepare the stuffing.


Heat the olive oil in a large skillet over medium high heat. 


Season the shrimp with a little salt and pepper and sauté the shrimp for 2 to 3 minutes or until just opaque; remove the shrimp from the skillet and transfer into a large bowl to cool.


Return the skillet to the heat and Melt the butter and sauté the onion and celery. Cook until wilted. Set aside to cool.


Once the ingredients have cooled combine the onion and celery mixture and 1/2 cup each of mayonnaise and cheese to the cooked shrimp. Add the parsley, panko, lemon juice, sherry, pepper and Tabasco; season to taste with salt and pepper.


Blend the remaining two tablespoons of mayonnaise and one tablespoon of cheese. Spoon equal portions of this mixture over the tops of the stuffed mushrooms and smooth it over. 


Place the mushrooms in the oven and roast for 15 to 20 minutes or until heated through and golden brown. 


To serve, place mushrooms on a serving platter and garnish with lemon wedges and chopped parsley. 


Again, if your intentions are not amorous in nature then please feel free to serve, chips and dip.


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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