Good morning to all of our beloved friends and clients and if you are anything like me, you might be feeling guilty about eating your own leg weight in Chocolate this weekend.
For the record, I believe my calf alone weighs close to 30 pounds, yeah, I've got some hoofs. Now what about this uncomfortably tight feeling around my waist. Well, of course I thought about purchasing new pants with that stretchy denim fabric, I hear it's quite forgiving and even pliable enough to do yoga in...but let's not get ahead of ourselves. And yes, I already weighed in on wearing "sweat" pants to work but I thought of that lackluster support in a fishmongers line of work and quickly nixed that idea. Luckily the information super highway is a froth with after holiday weight loss strategies. One article in particular listed five easy steps to get one back on track to a more healthy lifestyle and I would like to share them with you.
Drop the heavy meals- When you are loading up on calorie and sugar heavy chocolate, you are literally consuming thousands of calories. So I guess, pizza, pasta and rice are verboten for a couple of days and besides do I really need a ham sandwich as big as my head? I think not.
Consider a fast- Now although this article gave good reasons for this, I firmly believe that fasting this Half-Lebanese machine is dangerous and might lead to violent hangry behavior...so in essence, that's a hard hell no. That said, I have wondered what it might be like to feel real hunger again...but still no.
Focus on low calorie foods- Broth and vegetable based soups, salads along with fish, shrimp, crab, vegetables and berries are all nutrient rich foods that contain very few calories. Well, now this is a plan that I can fully endorse and besides fresh seafood is so damn delish, I believe I do not see new pants in my future.
Move, move, move- Extra calories do not present an issue as long as you burn them off. This means that you need to take advantage of the Easter holiday days and move, a lot. This does not mean a stroll around the park with the dog, rather it means clocking up a serious number of steps as well as exercising while you have the extra time. Oh my, that one sounds strenuous, maybe I will fast.
Get rid of the treats- Once Easter has come and gone it is time to get the chocolate, Jelly Beans and Walnut Roll out of the house, as if they are there, you will eat them.What!? I don't think I read this article that closely maybe we could just finish the treats and start next week but my pants are about to cut me in half, so farewell Reese's Peanut Butter Eggs...sob...sniff...sob...we had a good time while it lasted.
Make heart healthy dishes from Metro's weekly recipes- Okay, I admit I added this one but today's super healthy dishes are just what the flavor doctor ordered. Today's recipes feature,A Salmon Pan Sear with Spring Vegetables and a Minted Dijon Sauce & Pan Seared Harissa Lemon Swordfish. As always, thank you for your Love, Patronage and Support.
FOODIE ALERT! SAVE THE DATE Friday May 17th 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 Food and Wine From the South of France and New Techniques in Southern French Kissing
Tickets Will Go On Sale 4/25/19 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" Salmon Burger Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll With a Choice of Soup* $11
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 Thai Halibut "Health Wrap" Ginger Chili Marinated Halibut with Mixed Field Greens and Oven Roasted Veggies with a Sriracha Aioli Served On Lebanese Flat Bread With a Choice of Soup* $11
Grilled Pesto Arctic Char on a Mixed Field Green Salad Choose from one of our homemade dressings Blue Cheese, Ranch, Dijon Balsamic or Oil & Vinegar With a choice of Soft Drink** $12
Metro's Swordfish Fajitas (2) Fajita Spiced Swordfish on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce With a Choice of Soft Drink** $11
Metro's Baja Ahi Tuna Wrap Grilled Lime Garlic Sushi Grade Yellow Fin tuna with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread With a Choice of Soup* $12
Grilled Lemon Herb Black Cod (Sable) over a Classic Caesar Salad With a Choice of Soft Drink** $12
Grilled Sea Bream "Caesar" Wrap Grilled Tuscan Sea Bream (Dorade) Fillet Wrapped in Lebanese Flat Bread with our House Caesar Salad With a choice of Soup* $10
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
Metro's Crab Cake "Picnic" Roll A Golden Lump Crab Cake With Tomato, Cole Slaw and Spicy Mayo on a Toasted Soft Roll With a Bag of North Fork Potato Chips With a Choice of Soft Drink** $10
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
Introducing Shrimp Ceviche Over a Mixed Field Green Salad A Wild Pink Shrimp Ceviche over a Mixed Field Green Salad with our House Made Pickled Tomato Aioli on the Side With a Choice of Soup* $12
Fried Scallop "Love Roll" Panko Crusted Sea Scallops Served with Lettuce, Tomato and Tartar Sauce on fresh Baked Soft Roll With a Choice of Soup* $10
(For those Folks who love fish eaters but not fish) The "Sloppy" Chicken Roll Seasoned Panko Crusted Chicken Breast with Tomato, Coleslaw and Spicy Mayo on a Fresh Baked Soft Roll With a Choice a Soup* $9
**Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water *Soup Choices- Gazpacho is Back! 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: Walleye (Yellow Pike) Grey Sole (New Bedford) Black Sea Bass Hake Fluke (Sushi Grade) Jonah Crab Claws Jonah Crab Meat Day Boat Sea Scallops "Dry" Jersey Pride Maine Steamers Nova Scotia Halibut Monkfish Cod Skate Nova Scotia (Hard Shell) Lobsters Jumbo Maine Mussels Baccala (Salt Cod) Needs to be soaked for 2 days Fresh Squid (Yep, the Old Calamari) 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) 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: Pompano SOFT SHELL CRABS HOT DAMN! 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 Arctic Char (Iceland) Catfish Certified Organic Creative King Salmon 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 GO SHUCKING CRAZY!
Oysters: West Coast: Kumamotos (Ca) Totten Inlet (Wa) Sunset Beach(Wa)
East Coast: Blue Points (Conn) Village Bay (NB Can) Lucky Lime (NB Can) Pemaquid (ME) Ichabod Flat (Mass) Spring Creek (Mass) Fishers Island (NY) Pleasant Bay (Mass) Chatham (Mass) Wildling Bastards (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
A Salmon Pan Sear with Spring Vegetables and a Minted Dijon Sauce Serves 4 This dish may seem a little involved but please keep in mind that with a loaf of crusty bread, this makes a complete dinner. And besides, you are a stone-cold Little Chef so what else are you going to do? Can we all just admit; we love this stuff and start living our truth.
Ingredients 4-Center cut Salmon fillets 6 to 8 ounces each with the Skin on but scaled (ask your fishmonger to do this for you...it's what we live for) 2 tablespoons of olive oil divided 2 cloves of garlic sliced thin 1 bunch asparagus trimmed, cut into 1-inch pieces 1 10-ounce bag frozen peas 4 scallions thinly sliced, separating the white parts from the green ends Salt and Pepper
For the Minted Dijon Sauce ½ cup olive oil 3 cloves garlic crushed 3 Tablespoons Whole Grain Dijon Mustard 2 Tablespoons red wine vinegar 1 Tablespoon honey ⅓ cup mint leaves Salt and Pepper
How it's done First place the Salmon on a large platter and brush with 1 tablespoon of the olive oil and season generously on both sides with salt and pepper; cover with plastic wrap and let sit at room temperature for 20 to 30 minutes.
Meanwhile, let's make the Minted Dijon sauce by heating the olive oil over medium heat in a small skillet, add the garlic and slowly cook for about 4 to 5 minutes or until fragrant; take the oil off the heat and set aside.
Next add the mustard, vinegar and honey to a food processor and "Whizz" until smooth. Now with the machine on, stream in the garlic infused oil along with the cooked garlic cloves.
To this mixture, add your mint and process until finely chopped.
Season with salt and pepper, to taste and set aside.
Now time for the Salmon, heat a large non-stick skillet over medium high heat until very hot.
Add the 2 tablespoons of olive oil and when the olive oil is just starting to smoke, sear the Salmon, flesh side down first, for 5 minutes or until nicely browned.
Flip and cook for another 3 to 4 minutes or until just opaque when fork tested; transfer the fish to a warm platter and tent with foil to keep warm.
In the same skillet add the sliced garlic and the white parts of the scallions and cook, until softened, 2-3 minutes.
Add peas with a splash of water and cook until the peas are tender, about 3 minutes.
Add asparagus and season with salt and pepper. Cook until asparagus is tender, about 5 minutes. Remove skillet from heat.
To serve, spoon the vegetables around the salmon and drizzle the fish with a little of the Minted Dijon Sauce. Speaking of our truths, am I the only one who is hungry 23 hours of the day? Remember, we are still in an emotional safe place so let's cool it with the judgmental chuckle.
Pan Seared Harissa Lemon Swordfish Serves 4 Swordfish is truly the Meat Without Feet of the Seven Seas. This glorious steak fish will have you punching a rib eye steak right in the tenderloin. Not to mention this super easy and full-flavored dish will have you slapping a boring chicken dinner right in the tenders. Sorry for the violence but this is just that kind of dish.
Ingredients For the Swordfish 4 Swordfish steaks 6 to 8 ounces each ½ inch thick 3 tablespoons of olive oil divided 3 tablespoons harissa paste (make your own harissa with this recipe) 2 tablespoons honey Zest and juice of 1 lemon ½ teaspoon sweet paprika Salt and Pepper 2 tablespoons of fresh chopped mint for garnish along with lemon wedges
How it's done In a shallow bowl or pie plate, whisk together the 2 tablespoons of the olive oil, harissa, honey, sweet paprika, lemon juice, lemon zest and a good generous amount of salt and pepper.
Place the fish in the marinade and turn to coat, cover with plastic wrap and let sit at room temperature for 20 minutes (take this time to refill your wine glass or make a salad).
Heat the remaining olive oil in a large non-stick skillet over medium-high heat and when the oil is hot, sear the Swordfish steaks for 4 to 5 minutes per side or until nicely browned and just opaque when fork tested.
To serve, transfer the Swordfish to a platter and sprinkle over the mint leaves.
Garnish with the lemon wedges and should you still feel your violent side has not been sated, feel free to make some bread; the kneading of the dough by hand always cools my jets.
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