Good morning to all of our beloved friends and clients and I think I can speak for all of us when I say "Hey March, thank you sincerely for that 8 inches of Snow yesterday...please feel free to go to Fluking #@!!"

But alas, today is Fat Tuesday and for those of you who are entering the Lenten Season this is your last chance to go nuts before you make up your "Giving Up" list. For those not in the know, this is like a New Years Resolution but we only have to keep it up for 40 days. Some folks give up sweets and some even give up libation for this time frame. I for one, could not do that to my friends and family, giving up Alcohol for the next forty days would just make me into a complete monster not to mention would have me deal with my "real body" image completely sober.

Seriously, there is nothing more comforting then seeing your hot mess in a mirror with the delightful haze of champagne in your head...I find it very forgiving to say the least. But enough of that, we should go over the rules of this year's Metro Fat Tuesday festivities as some of you did get a bit out of hand last year. Yes, I am talking to you Steve (last name left out to protect his family). We did not mind that you showed up to the store with a challis full of libation and we even did not get mad when you tossed beads to the fishmongers in a full celebratory fashion but when you lifted your shirt and fell into the Oyster display, that was wrong my friend. For one, I haven't see that kind of body fur since I spotted a black bear rummaging through my trash last season and we had to destroy perfectly good oysters that were covered with your body sweater.

And to one lady and you know who you are, I respect the tradition of throwing coconuts during Mardi Gras but how about giving someone a heads up first. Thankfully my Dentist was able to put a crown on my front tooth but hey, that was not cool, so needless to say, no coconuts in the store folks. Other than that feel free to parade around the store donning your Masquerade Masks and down raw oysters with reckless abandonment but there will be no "beads for bareness" allowed this year as the town clearly states that can only be done at the July 4th parade.

Seriously, though we will have a gorgeous selection of fresh seafood on hand to honor your "no meat" vows and should you feel as though you might want to try some new dishes I hope you will enjoy today's recipes featuring Pan Seared Shrimp With Mint over a "Middle Eastern" Salad & Zaatar Pan Seared Mahi Over a Greek inspired Freekah Salad. And should you not feel like cooking click here to see our amazing Take-Out Specials. Thank you again for patronage and trust.

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 Love Us On Facebook For Special Deals and Updates!


Metro's Bistro Tuna Burger Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil Aioli on a Toasted Roll With a Choice of Soup* $11

A Kick@$$ Oyster Roll Panko Crusted Oysters with Lettuce, Tomato and Red Onion with a Pickled Jalapeño Aioli on a Soft Roll With a Bag of North Fork Potato Chips-With a Choice of Soft Drink** $9

Metro's Soft Shell Crab Tacos (2) "Crabgasmic" Lightly Breaded Soft Shell Crabs 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 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

The Tuscan Branzino Roll Rosemary Garlic Barbecued Branzini Fillet with Romaine Lettuce, Tomato, Red Onion and a Basil Aioli on a Toasted Soft Roll With Choice of Soup* $11

South West Sea Bream Pita Wrap Grilled Blackened Sea Bream with Roasted Veggies, Lettuce and Chipotle Aioli on a Locally Baked Pita With Choice of Soup* $10

"Whole Belly" Clam Roll (CLAMTASTIC!) Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll--With a Bag of North Fork Potato Chips With a Choice of Soft Drink* $10

The Tequila Lime Catfish Emparedado (Sandwich) Cornmeal Crusted Catfish with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Ciabatta Roll With a Choice Soup* $9

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** $10

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

Grilled Lemon Basil Mahi Over a Mixed Field Green Salad with a Choice of Dressing With a Choice of Soft Drink** $12

Pesto Grilled Wild Nova Scotia Halibut Over Our Classic Caesar Salad With a Choice of Soft Drink** $12

The "Holy Guacamole" Arctic Char "Health" Wrap Grilled South West Spiced Arctic Char with Guacamole, Lettuce, Roasted Veggies and Baja Sauce Wrapped in Lebanese Flat Bread With a Choice of Soup* $11

(For those who don't love Fish But LOVE the People that do) Metro's Chicken "Caesar Wrap" 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: Grey Sole (New Bedford) Black Sea Bass Hake Fluke (Sushi Grade) Jonah Crab Claws Day Boat Sea Scallops "Dry" Jersey 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! Pompano (Florida) 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) Pemaquids (ME) Spring Creek (Mass) Village Bay (NB Can) Fishers Island (NY) Island Creek (Mass) Beach Point (Mass) Cotuit (Mass) Damsels in Distress (ME) Fin De La Bais (NB Can) Glidden Point (ME) Sugar Shack (NJ) Warren Cove (Mass)



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


Pan Seared Shrimp With Mint over a "Middle Eastern" Salad Serves 4 With Spring just moments away its time to eat clean again Little Chef. Yes, sadly it's time to say goodbye to melted cheese on everything and get ourselves back on the road to delectable health. Farewell my cheesy friends and hello to my new-found beach bod or at least here's to tying my shoes again without breathing like a Bengal Tiger.

Ingredients For the Shrimp 1½ to 2 pounds of large shrimp cleaned and deveined with the tails removed 2 teaspoons of Sumac Salt and Pepper 3 tablespoons of olive oil divided 2 tablespoons of fresh mint chiffonade (leaves stacked and cut into thin ribbons crossways) 4 ounces of Baby Arugula Lemon wedges for serving

For the Middle Eastern Salad 1 large ripe tomato chopped or 1 cup of grape tomatoes halved ½ a large English (seedless) cucumber washed and diced (no need to peel) ½ a large sweet Onion diced ½ of a large Red Sweet Pepper seeded and diced 1 teaspoon of Sumac The juice of 1 lemon Salt and Pepper

How it's done First let's marinate the shrimp by combining 1 tablespoon of the olive oil, sumac, half of the mint and salt and pepper; toss in a bowl to coat well and let marinate for 10 minutes at room temperature.

For Middle Eastern salad, combine all ingredients and season to taste with s salt and pepper and set aside.

Heat a large non-stick skillet over medium high heat until very hot.

Drizzle 1 tablespoon of the olive oil into the skillet and sear half the shrimp for 2 minutes per side or until just opaque when knife tested; transfer the cooked shrimp to a bowl and continue with the remaining olive oil and shrimp.

Once all of the shrimp are cooked toss the arugula in the bowl with a little squeeze of lemon.

To serve, transfer the Salad to a large serving platter and place the shrimp and arugula on top of the salad and finally sprinkle over the remaining mint. Serve with lemon wedges and get ready for your new body to thank you by sending your third chin on an extended vacation.

Zaatar Pan Seared Mahi Over a Greek inspired Freekah Salad Serves 4 Don't Freekah Out little chef...Freekah is just a roasted green wheat to enhance our dinner plates while delivering a healthy dose of delicious to tonight's dinner and the Mahi is pretty awesome also.

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 2 tablespoons of olive oil 1 tablespoon of Zaatar Spice Salt and Pepper

For the Freekeh Salad 1 cup cracked freekeh (found at all Middle Eastern Markets and Metro Seafood) 2 ½ cups of fish stock brought to a simmer 1/2 English (seedless) cucumber washed and chopped; no need to peel 1 red bell pepper seeded and chopped 1 small shallot chopped ½ cup of fresh chopped flat leaf parsley ½ cup of Feta Cheese crumbled (Metro has a sheep's milk feta that rocks) 1 cup of grape tomatoes halved ½ cup of Kalamata olives pitted and halved Salt and Pepper

For the Salad Dressing ¼ cup olive oil 2 tablespoons of good red wine vinegar 2 teaspoons of Dijon mustard 1 tablespoon of fresh chopped parsley 1 clove of garlic minced very fine ¼ teaspoon of each dried basil and dried oregano Salt and Pepper

How it's done Heat a medium saucepan over medium-high heat.

Add freekeh and toast (stirring the grain while you toast) until nutty and fragrant, approx. 2 -3 minutes.

Add 2 cups water and salt and bring to a boil.

Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until water has been absorbed.

Remove from heat and uncover, allowing the freekeh to soak up any remaining liquid for 5-10 minutes.

While your freekeh cooks, whisk together the salad dressing and set aside.

Place the salad veggies in a bowl and when the freekeh cools toss with the dressing and feta and set aside.

Next season both sides of your Mahi fillets with salt and pepper and the Zaatar and set aside at room temperature.

In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium high heat.

Once hot, cook the fillets, flesh side down first for 4 to 5 minutes per side or until just opaque when fork tested.

To serve, divide the Freekah salad among four plates and top each with a Mahi fillet.

Drizzle over a little of your best olive oil and get ready to start hearing the famed Rich James song in your head "Super Freekeh, Super Freekeh, She's Super Freekeh now...."


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