Good morning to all of our beloved friends and clients and I don't know about you but despite the crabby weather, I am taking great solace in the fact that each passing day brings with it another 2 minutes and 7 seconds of more daylight...but who's counting.
And yes, I am one of those folks who goes into a mild funk every winter due to the lack of sunlight. Many of my friends and family have recommended numerous "therapies" to stave off my winter blues but alas, I always seem to book my therapy sessions with the infamous Dr. Johnny Walker...he really is a wonderful therapist and oddly always brings lowball glasses and ice to each of our sessions.
Now please understand that I have tried upping my Vitamin D intake and even purchased one of those Light Therapy Boxes but all that seemed to do was give me a mild sunburn in the dead of winter...perhaps 2 inches away from the light was too close. That said, I recently took some new advice from some very close friends who suggested that I embrace the Winter with some fun outside activities. Heck, what did I have to lose, a nice hike around the park might just do me some good. That would have been nice but then they graciously invited me to go skiing with them, to which I replied "Are you talking to me?" Now please keep in mind, that I first attempted skiing at the age of 50 and if I am being completely honest, I wouldn't necessarily consider my physique as the "Down Hill" body type. I of course immediately thought to myself, that's a hard hell no big man but despite my overwhelming fears, their sincere kindness to help made me say yes.
I was clearly under some sort of spell when I strapped on my ski boots and for a second I even had myself convinced that I just might get the hang of this revered winter sport. Well I am happy to report that all of my fears were completely confirmed, Chubby Half-Lebanese Fishmongers should stay away from fresh packed powder. For those of you who might have thought that I was going to "crush" it....What? No one thought that, real cool. But seriously, I would like to apologize to all of the folks on the slopes that day that had to endure the sight of a circus bear wildly careening down the mountain side. And to all the folks I ran into, I again apologize, especially to the 9 year old twins Parker and Raymond...he guys, I'm sure you'll be out of those casts well before spring. And to my dear friends who invited me on this excursion...What the hell were you thinking? I'm kidding of course, I adore you both but I still wish I knew how you get me to do things well out of my comfort zone.
Now, should you want to attempt some culinary therapy this weekend without the fear of falling off a cliff, then look no further then today's original recipes featuring Roasted Whole Harissa Branzino (Sea Bass) & Saffron Infused Cod and Corn Soup. As always, thank you for stopping by and allowing us the honor of being your fishmongers.
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
Grilled "Cali" Arctic Char "Health" Wrap Grilled South West Seasoned Arctic Char Fillet with Lettuce, Avocado, Roasted Veggies, Fresh Salsa and Baja Sauce Wrapped in Lebanese Flat Bread With a Choice of Soup* $11
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
A Classic Catfish "PO-BOY" Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll With a Choice Soup* $9
Metro's Famous FISH-N-CHIPS (Lunch Portion) Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar With a Choice of Soft Drink** $9
Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens With a Choice of Soup* $20
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* $11
Metro's Famous Soft Shell Crab Tacos (2) Panko Crusted Soft Shell Crab 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** $10
The Grilled Thai Halibut Pita Wrap Sweet Chili Ginger Grilled Halibut With Mixed Field Greens, Tomato, and Sriracha Aioli on a Fresh Baked Pita With a Choice of Soup* $11
Metro's Blackened Tilapia Pita Wrap Spicy Grilled Tilapia Fillet with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita With a Choice of Soup* $9
Tuscan Spiced Grilled Organic Scottish Salmon Over a Mixed Field Green Salad (Super Healthy) With a Choice of Soft Drink** $12
Grilled Lemon Herbed Sea Bass Over Roasted Vegetables and Our House Saffron Rice With the Choice of Soup* $11
Swordfish Fajitas (2) (Holy Ship! That Sounds Great) Grilled "Fajita" Spiced Wild Atlantic Swordfish on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $11
Grilled Pesto Dorade (Sea Bream) 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) The Chicken "Caesar Wrap" ENJOY YOUR NAP AFTERWARDS Panko Crusted 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: Jonah Crab Meat (Sweety Meaty) Live Sea Urchin (Maine) Live Sea Scallops (pass the wasabi) Grey Sole (New Bedford) Black Sea Bass Fluke (Sushi Grade) Skate Jonah Crab Claws 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 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) Crayfish Tail Meat Conch Meat from Belize
From the South: CRAWFISH Yahoooo! Spanish Mackerel (sushi grade) 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) 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 (Wa) Hama Hama (Wa)
East Coast: Blue Points (Conn) Wildling Bastard (NJ) Ichabod Flat (Mass) Lucky Limes (PEI) Glidden Point (ME) Pemaquids (ME) Spring Creek (Mass) Beau Soleil (NB Can) Fishers Island (NY) Lovers River (NB Can) Island Creek (Mass) Puffer Petite (Mass) Fin De La Bais (NB Can)
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
Roasted Whole Harissa Branzino (Sea Bass) Serves 4 Branzino as most of you know is a European Sea Bass and has a lovely mild flavor with unctuous texture. That said, eating it whole, off the bone, is about as close as you are going to get to cheating on your loved one without having to get lawyers involved...Yeah, it's that sexy.
Ingredients 2 Whole Branzino 1½ pounds each scaled gutted and dried out with a paper towel- Remember a Metro Fishmonger lives for such a task...let them find their happy. 4 tablespoons of Harissa paste...found at all Moroccan Bazaars and Metro Seafood Salt and Pepper 3 cloves of garlic crushed with the flat of your Chef knife. 1 lemon cut into 4 wedges 1 pint of Grape Tomatoes 1½-2 pounds of Fingerling Potatoes halved long ways 1 cup of Kalamata Olives pitted and halved 4 tablespoons of olive oil
Method Preheat your oven to 400° degree.
Make 3 cuts in the side of the fish (only one side). Place the fish on a platter and rub the harissa into the fish and into the chest cavity as well; season the fish generously with salt and pepper and set aside at room temperature for at least 30 to 40 minutes.
Meanwhile toss the potatoes, olives, 3 cloves of the garlic and 2 tablespoons of the olive oil in a large bowl.
Turn out the potatoes on a baking pan and season with a little salt and pepper.
Place the potatoes in the oven and roast for 20 minutes or until the potatoes are just starting to get tender.
Remove the potatoes from the over and place the Branzini on top of the potatoes and scatter tomatoes around the fish.
Drizzle the remaining olive oil over the fish and squeeze over the lemon wedges (put the lemon wedges on the baking pan as well).
Place the fish back in the oven and roast for 25 to 30 minutes or until the fish is just opaque in the center when fork tested.
To serve, transfer the fish to a large serving platter and spoon the potatoes onto a separate platter dividing any pan juice between the fish and the potatoes. When you take the fish off the bone and platter the meat, drizzle over the pan juices and perhaps a touch of salt.
Garnish with lemon wedges and if I were you, I would put my fork back in the drawer and attack the fish like the spicy Moroccan Dish it is...is anyone else feeling amorous? No? Okay, it's just me...sorry.
Saffron Infused Cod and Corn Soup Serves 4 to 6 Oh My Cod is Right...This easy Soup is the soul warming nectar that will have your friends and loved ones offering up mildly inappropriate gropes of love proclaiming you the true Cod of the kitchen. Should you not feel comfortable being viewed as a demigod then stay the hell out of the kitchen?
Ingredients 1½ pounds of Cod cut into 2 inch chunks you could also use Hake or Halibut with great results. 2 quarts of Fish Stock...Sure you can make your own but Metro has done it for your already. 3 tablespoons unsalted butter 2 tablespoons of olive oil plus more for drizzling when finishing the soup 2 cups chopped onions 1 cup diced peeled carrots 1 cup diced celery plus 2 tablespoons of chopped celery leaves 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/4 teaspoon crumbled saffron threads 2 ounces of Straccetti Pasta or any small "soup" pasta 1 cup frozen corn kernels 4 tablespoons of fresh chopped flat leaf parsley 2 tablespoons minced celery leaves
How it's done Heat the butter and olive oil in heavy large pot over medium heat.
Add onions, carrots, chopped celery, garlic, and thyme.
Next, cook the vegetables, stirring occasionally, for about 10 minutes; season with a little salt and pepper.
Add the fish stock and bring to a boil. Reduce the heat and simmer until vegetables are almost tender, about 15 minutes.
Add saffron and pasta and simmer 5 minutes. Add the corn and simmer until pasta is tender, about 5 minutes.
Next, add the Cod and let the soup simmer for 5 minutes.
Add the parsley and celery leave and simmer for a few minutes more; season to taste with salt and pepper.
To serve, ladle the soup into large soup bowls and drizzle with some of your best olive oil. I like to cook this soup in a long flowing robe to let my followers know that I am the one true kitchen Cod. Ceremoniously break crusty bread and let your family and friends baptize themselves in your celestial soup.
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