TIME TO LOSE THAT WINTER "FLESH FLEECE" #cookfishathome


Good morning to all of our beloved friends and clients and with Spring just weeks away I couldn't help but notice that this fishmonger is not quite ready for the 2019 swimsuit scene.

In fact, the fourth hole on my belt sent me a text the other day stating "Hi Mark, just wondering when you were going to give the third hole on the belt some responsibilities. It's not that we can't do the job but the leather of your belt is just about at "stretch" capacity." Of course it was followed with a heart, sweaty face and salad emoji...I didn't even know there was a salad emoji.

The fact of the matter is that like me, some of us have been wildly successful in keeping our inner cores warm during this winter season for that, I offer up my sincere congratulations. As you may or may not know, it is not easy, filling ones plate with third and fourth helpings well after being full for at least 30 minutes, it takes commitment and the drive that one only gets from their prehistoric motivation to survive the coldest season of the year. Of course, we could have just put on an extra sweater to stay warm but you never know when you might be alone and naked on a cold winter night...yeah, that can happen and I wish you would stop chuckling, it's making me feel a little self-conscious.

Well that said, we cannot carry this extra flesh fleece around as the days grow longer and warmer so instead of going on a full-fledged fast (Oh Cod, that word makes me sweat) I thought we might just concentrate on living a more healthy lifestyle for a while in the effort to get our slightly swollen physiques into a more leaner frame and maybe even get to know that elusive fifth belt hole (dare to dream fishman). Thankfully for us we are little chefs and can create flavorful feasts while pumping the brakes on our portions and fat intake. By the way, I do mean pumping the brakes and not slamming down so hard that our culinary head hits the windshield. And most importantly, thanks to those who hunt the seven seas, we have the lean healthy proteins of fresh seafood available to us, which will make this journey not only delectable but easier than attempting with a full portion of pork belly (no, that was not my nickname in middle school). So to all of the little chefs out there who yearn to express your culinary love with a skillet and spatula, let's forge a delicious path to that fifth belt hole together.

Should you need a little flavorful inspiration, I sincerely hope you will try today's easy recipes featuring, Pan Grilled Smoky Orange Scallops & Sumac Sea Bream (Dorade) Fillets Over Roasted Brussel Sprouts. Thank you as always for stopping by and allowing Metro to be your Seafood Sherpa. #cookfishathome

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

"California" Salmon Burger (Dude, This Burger is the Bomb) Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll With a Choice of Soup* $11

Metro's Real Tuna Salad Roll Fresh Steamed (not canned) Tuna Salad with Mixed Field Greens and Tomato on Fresh Baked Soft Roll With the Choice of Soup* $8

The Soft-Shell Crab "Punch Me In The Soul Roll" Panko Crusted Soft Shell Crab with Mixed Field Greens, Tomato and Tartar Sauce on Fresh Baked Soft Roll With a Choice of Soup* $11

The Tequila Lime Mahi Emparedado (Sandwich) Grilled Tequila Lime Mahi with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll With a Choice Soup* $11

Metro's Swordfish Baja Pita Wrap Grilled Lime Garlic Swordfish with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Locally Baked Pita With a Choice of Soup* $11

The Sea Bream "Caesar Wrap" Grilled Tuscan Spiced Sea Bream (Dorade) Fillet with Our House Caesar Salad Wrapped in Lebanese Flat Bread 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 Grilled Grouper Tacos (2) GET HEALTHY HOMBRE! Grilled "Fajita Spiced" Grouper Fillet on Flour Tortillas (2) with Shredded Cabbage, Pico de Gallo and Baja Sauce and Our House Made Pickled Jalapeños and Onions (On the Side) With a Choice of Soft Drink** $10

Grilled Basil Balsamic Tilapia Fillet over a Mixed Field Green Salad-SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $10

Pan Seared Wild Shrimp "Health Wrap" Pan Seared Lemon Herb Wild Pink Shrimp with Roasted Vegetables, Mixed Field Greens and a Basil Aioli on Lebanese Flat Bread With a choice of Soft Drink** $12

Metro's Crab Cake Ciabatta Roll A Golden House-Made Lump Crab Cake with Romaine, Tomato and Tartar on a Toasted Ciabatta Roll With a Bag of North Fork Potato Chips With a Choice of Soft Drink** $9

Grilled Pesto Arctic Char over our Classic Caesar Salad With a Choice of Soft Drink** $12

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

(For those who don't love Fish but LOVE the People that do) Panko Crusted "South West" Chicken Pita Wrap Panko Crusted White Meat Chicken Wrapped in a Locally Baked Pita with Seared Sweet Peppers and Onions and Chipotle Mayo If you want Hot Sauce just ask 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) Grey Sole (New Bedford) Black Sea Bass Fluke (Sushi Grade) 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 Sardines 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! 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) Hama Hama (Wa)

East Coast: Blue Points (Conn) Wildling Bastard (NJ) Ichabod Flat (Mass) Lucky Limes (PEI) Pemaquids (ME) Spring Creek (Mass) Village Bay (NB Can) Fishers Island (NY) Island Creek (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

Pan Grilled Smoky Orange Scallops Serves 4 Finding flavor in under 1 hour can be a daunting task on a weeknight little chef. But so is getting your life-mate to pick up their wet towel off the floor after showering but we manage, don't we?

Ingredients 1½ to 2 pounds of Jumbo "Dry" Sea Scallops ("Dry" refers to untreated Scallops, not those soaked in chemicals; Sometimes Science doesn't make things better) 3 tablespoons of olive oil divided plus more for drizzling ¼ cup fresh orange juice ¼ cup of fresh lime juice 1 teaspoon of finely grated lime zest 1 teaspoon of each smoked paprika, ground cumin and ground coriander 1 jalapeño pepper seeded and chopped (you can leave the seeds in if you dig the heat) 2 cloves of garlic crushed and roughly chopped Salt and Pepper

How it's done Whisk together, in a bowl large enough to hold the scallops, 1 tablespoon of olive oil with the orange juice, lime juice, lime zest, paprika, cumin, coriander, jalapeño pepper, garlic and a good pinch of salt and pepper.

Add the scallops to the marinade and toss well to coat; cover with plastic wrap and let marinate on the counter for 20 to 30 minutes.

After marinating remove the scallops with a slotted spoon and place on a platter, toss with 1 tablespoon of olive oil and set aside.

Heat the remaining olive oil in a ridged cast-iron grill pan or non-stick skillet at medium high heat until very hot.

Season the Scallops with a little more salt and pepper and cook for 2 to 3 minutes per side, or until just opaque when knife tested; do not over crowd the pan, so please feel free to cook them in shifts.

To serve, transfer the scallops to a serving platter and drizzle with a little of your best olive oil; garnish with lime wedges and fresh jalapeño slices. A simple green salad and a loaf of crusty bread make this an easy flavorful meal.

By the way, regarding the wet towel thing, you might want to try stuffing the wet towel in your mate's pillowcase if they leave it on the floor again. It seems harsh but sometimes tough love is the most flavorful.

Sumac Sea Bream (Dorade) Fillets Over Roasted Brussel Sprouts Serves 4 Ready, set, dinner. That's right little chef, in less time than it would take you to order pizza and pick it up you can have a complete meal on the table and have the pleasure of having two glasses of wine while doing so. You can't drink wine while driving to pick up dinner...I mean you can but it is clearly looked down upon.

Ingredients 4 Sea Bream (Dorade) fillets, 6 ounces each scaled with Pin bones removed. This is a Fishmongers job and we love doing it (You could also use Branzino or Sea Bass Fillets with great success) 5 tablespoons olive oil divided ¼ teaspoon of cinnamon 1/8 teaspoon allspice 6 cloves of garlic minced fine and divided 2 tablespoons of Sumac (a lemony, tangy spice found at Metro and all Hookah Bars) The juice of 1 lemon Salt and pepper 3 cups brussel sprouts sliced into thirds 1 white onion halved longways and sliced thin 1 teaspoon of smoked paprika Salt and Pepper

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

In a shallow bowl or pie plate combine 2 tablespoons of olive oil, cinnamon, allspice, 3 cloves of the garlic, sumac and lemon juice. Place the fillets in the plate and turn to coat; let marinate on the counter covered with plastic wrap.

Next place the Onions and Brussels sprouts in a bowl and toss with the remaining olive oil, garlic, paprika and a good pinch of salt and pepper.

Turn the vegetables out onto a baking pan and place in the oven to roast for 30 minutes.

After 30 minutes, remove the brussel sprouts and place the fish fillets on top; season the fish with salt and pepper and place back in the oven to cook for another 15 minutes or until the fish is just opaque when fork tested.

To serve, transfer the fillets to a serving platter and arrange the vegetables around the fish. Garnish with lemon wedges and serve with a lovely loaf of bread to round out this simple feast.

Is anyone ready for that third glass of wine?

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

Metropolitan Seafood & Gourmet 2020   

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