Good morning to all of our beloved friends and clients and should you be the only person who has not caught up with Game of Thrones (spoiler alert) another dragon has died.

For the love of gratuitous nudity in Medieval times, when will the tragedy ever end? That said, you have to love the Khaleesi (for the non-GOT heads out there, she is the Mother of Dragons) whose dedication to her fire breathing brood shows a true tenderness in the most treacherous and foul smelling worlds anyone can imagine. Seriously, I have watched every minute of this series since its inception and I have never seen anyone brush their teeth let alone take a bath. I mean come on, how much funk can frankincense cover up...sorry, went off on a little tangent there.

Anyway, back to the business at hand, as most of you know this coming Sunday is the celebration of the women who walked into fire and gave us life. That's right Mother's Day is once again upon us and another chance to pay homage to the women who not only gave us life but managed to even like us as they tended to our every human whim. Now of course you should show deference and undying love to these ladies every day of the year but what can you do on this special day to tell them thank you for telling me "you're handsome, you're smart, you have a gift to give to the world" knowing full well that this might have been uttered under the influence of three Chardonnays.

Well for one you can give them a full day off from taking care of everyone in their lives. What the hell are you talking about Fishman? Come on little chef, you know what I mean, let's not only make them a meal to remember but the love of Daenerys Targaryen (again Mother of Dragons) clean up after you present your delectable gratuity. I know what you are thinking, what the Halibut am I going to make? Relax, there is nothing easier than preparing fresh seafood and of course I have a couple of thankful recipes for you to preform including Grilled Halibut over a Zucchini Arugula Salad & Grilled Whole Branzino with an Herbed Cucumber Salsa.

Now of course if the kitchen is not your favorite room in the house, may I suggest you put together a chilled Seafood Extravaganza for Mom including Caviar, Shrimp Cocktail, Oysters on the Half-Shell or even our famed Grilled Octopus Salad. The only effort on your part is to pick up the cell phone and dial 908-840-4332 and a Metro Seafood associate will be delighted to assist you. Oh, and I almost forgot, make sure you have wine...I hear Moms like that kind of thing. Seriously though, we would be honored to help you say Thank You to the Mothers in your life.

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 to pick-up at the Market 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!


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

Introducing Shrimp Ceviche Over a Mixed Field Green Salad SUPER HEALTHY! 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

The Old Bay Soft Shell Crab Roll -Damn...That's Good Seasoning! Panko Crusted Soft Shell Crab with Mixed Field Greens, Tomato and Pickles with an Old Bay Tartar Sauce On a Toasted Soft Roll With a Choice of Soup* $11

Metro's Mexican "Torta" Catfish Sandwich Corn Meal Crusted Catfish Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a Choice of Soup* $9

The Metro Turbot "Picnic Roll" (Makes you want to have a beer at work...but don't) Panko Crusted Fresh Turbot Fillet with Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $10

Metro's Mahi Fajitas (2) Fajita Spiced Grilled Wild Mahi Fillet on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce With a Choice of Soft Drink** $10

Grilled Tilapia "Caesar" Wrap Grilled Tuscan Tilapia Fillet Wrapped in Lebanese Flat Bread with our House Caesar Salad With a Choice of Soup* $10

The Grilled Italian Arctic Char "Health Wrap" Grilled Lemon Basil Arctic Char Fillet with Mixed Field Greens, Roasted Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $11

The "Miso Hungry" Black Cod Pita Wrap Grilled Asian Spiced Black Cod (Sablefish) with Lettuce, Tomato, Avocado and Miso Aioli on a Locally Baked Pita With a Choice of Soup* $11

Grilled Basil Balsamic Snapper Fillet Over a Classic Caesar Salad With a Choice of Soft Drink** $12

Grilled Pesto Sea Bass 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 Scallop Tacos (2) Panko Crusted Fresh Day Boat Scallops on Flour Tortillas (2) with shredded cabbage, Pico de Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions With a Soft Drink** $9

The Rock Shrimp "Love Roll" Panko Crusted Florida Rock Shrimp with Mixed Field Greens, 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) Metro's Grilled Chicken Guacamole Pita Wrap Grilled Lime Garlic Chicken with Shredded Lettuce, Guacamole and Baja Sauce on a Locally Baked Pita With a Choice of Soup* $11

**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: Jumbo Porgies (Scup) Blackfish (Tautog) Razor Clams (Maine) Grey Sole (New Bedford) Black Sea Bass Hake Fluke (Sushi Grade) Jonah Crab Meat Day Boat Sea Scallops "Dry" 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) Opah (Moonfish) Hiromasa (Denmark) Say Sashimi! 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: Red Grouper STEAMED CRAWFISH SOFT SHELL CRABS HOT DAMN! American Red Snapper 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: WILD COLUMBIA RIVER KING SALMON DID I MENTION WE HAVE WILD SALMON? 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) North Bay (Wa)

East Coast: Blue Points (Conn) Glidden Point (ME) Village Bay (NB Can) Pemaquid (ME) Wildling Bastards (NJ) BamBalam (NJ) Stormy Bay (NJ) Chatham (Mass) Ichabod Flat (Mass) Island Creek (Mass) Damsels in Distress (ME) Rocky Nook (Mass) Wellfleet (Mass)



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

TODAY'S FEATURED RECIPES Grilled Halibut over a Zucchini Arugula Salad Serves 4 You just signed up for your first "Hot Yoga" class and although you want to go knees deep in a large calzone you know you must try to eat clean or that Yoga class can turn into a Hot Mess. Can Healthy and Delicious live in harmony? Uh Yeah! And I have the recipe to prove it.

Ingredients For the Halibut 4 Halibut fillets 6 to 8 ounces each with the skin removed Salt and Pepper Olive oil for brushing the fish

For the Salad 1 tablespoon Capers rinsed drained and roughly chopped 1 large or 2 small shallots chopped The juice of 1 lemon 1 teaspoon of finely grated lemon zest 2 teaspoons of White Wine Vinegar 3 tablespoons of olive oil 1 large or 2 small Zucchini sliced paper thin long ways on your mandoline (Note: I have also made this salad using my spiralizer with great results) 3 ounces of Baby Arugula 1 cup of Grape Tomatoes halved

How it's done

Place the halibut fillets on a plate and season generously with salt and pepper; gently brush with olive oil and let sit at room temperature while you prepare the salad.

Preheat your grill to medium high heat.

To make the salad dressing, combine capers, shallot, lemon zest and juice and white wine vinegar in a small bowl. While whisking, slowly pour in 3 tablespoons of olive oil until emulsified; Season to taste with salt and pepper and set aside.

When your barbecue is hot, grill the fillets, flesh side down first, for about 5 to 6 minutes per side or until just opaque when fork tested.

Meanwhile, combine the salad ingredients in a large bowl and toss with half the salad dressing.

To serve, divide the salad among four plates and place a halibut fillet on top of each dish.

Drizzle over the remaining salad dressing and get ready to send out the invitations for the wedding of the Season; Ms. Healthy and Mr. Delicious are getting married.

Please know the open bar will be serving Grey Goose Wheat Grass Martinis...count me in.

Grilled Whole Branzino with an Herbed Cucumber Salsa Serves 4 When transforming your backyard into a quaint Spanish seaside resort there are a couple things you want to keep in mind. Number one; make sure you have plenty of Rioja wine on hand as well as whole grilled fish and number two, please feel free to embrace the topless beach concept except when it's time to eat...that's a big "H@!* No" for this Fishmonger.

Ingredients For the Branzino 2 Whole Branzino 1½ to 2 pounds each scraped, gilled and gutted with the heads and tails left intact: you could use this recipe on any whole fish like, Red Snapper, Sea Bass, Durato etc. 1 handful of each Parley, Cilantro and Mint 4 cloves of garlic crushed 1 lemon sliced thin Salt and Pepper Olive oil for brushing the fish

For the Herbed Cucumber Salsa ½ of an English (Seedless) cucumber washed not peeled and diced small 1 large or 2 small shallots, finely diced 2 cloves of Garlic crushed and minced fine 4 tablespoons olive oil 4 tablespoon of fresh chopped dill 4 tablespoons of fresh chopped Mint 4 tablespoons of fresh chopped Cilantro The juice of 2 limes...you could also use lemon juice Salt and Pepper

How it's done For the Branzino

Season the inside cavity of the fish generously with salt and pepper and stuff the fish with the herbs, garlic and lemon slices.

Next brush the fish with olive oil and season the entire fish with salt and pepper.

Cover the fish with plastic wrap and let marinate at room temperature for 30 to 45 minutes.

Prepare your charcoal or preheat gas grill to medium heat.

Meanwhile make the Cucumber Salsa by combining the cucumber, shallot, garlic, olive oil, herbs and lime juice together in a bowl; season to taste with salt and black pepper and set aside.

Brush grill grates well and lightly oil grill with folded paper towels on your long tongs.

Place fish on grill and cook for 10 to 15 minutes per side, turning only once (with the grill lid down).

To serve, transfer grilled fish to serving platter, garnish with lime wedges and serve with the cucumber salsa. I'm not sure where my fear of bare chested eating comes from but I promise my shrink and I will tackle that in our next session.

Beluga Caviar with Oysters Over Crushed Ice

Ingredients 2 oz of your Favorite Caviar (I dig the Beluga right now) 2 tablespoons finely minced shallots 2 tablespoons of chopped chives or scallion greens 6 ounces of champagne vinegar 1/2 teaspoon of freshly ground black pepper 1 dozen oysters on the half shell (this is a job lovingly performed by your Metro Fishmonger) Crushed ice (free at Metro) 1 bottle of Champagne or White Wine *optional (but is it really)

How it's done Combine the shallots, chives, vinegar and pepper in a mixing bowl and blend well together.

Keep sauce cold until serving.

Place the Shuck Oysters evenly on a serving platter on a bed of crushed ice.

Spoon a small amount of the sauce over the Oysters then top with a small amount of Caviar Pop the Champagne and Enjoy!


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