Good morning to all of our beloved friends and clients and I would like to remind all of you that this Monday is the celebration of Memorial Day and the unofficial start to Summer.
"Hey fishman, I think we all know that...what's your point?" Well I am glad you asked, the fact is that I don't think you are looking at the holiday the right way. Sure, you are going to probably host or attend a barbecue and hang out with the friends and family. And hey, if it's warm enough and you not ashamed of your Mid-Spring body (by the way, I caught a glimpse of myself in the mirror the other day getting out of the shower and I body shamed myself) you might even take a dip in the pool (for the record, the earth around me would have to be in flames and even then, I would jump in the pool with a full suit of armor on).
Okay, I'm getting off track, the real gift here is that you get two Saturdays this weekend, so all of those promises you make to yourself on a regular Sunday morning about how much you ate and drank enjoy a stay of execution. Now don't get me wrong you are still going to have to deal with your loved ones and friends about who you might have offended when you were in your state of glorious gluttony but that isn't the real hurdle you have to jump my fellow traveler. No, it's getting yourself, both physically and emotionally ready to have your second helping of Saturday. Now should you need an inspirational speech to get you back in the game this weekend I would not look towards a Braveheart type dialogue to get you into a festive mood but instead look to the great Bill Murray and take your pick of his "We're Mutants" speech from the movie Stripes or the infamous "It Just Doesn't Matter" oration from the film Meatballs. A note, to the youngbloods out there, YouTube these gems, it will make you a better human. Well enough of that nonsense, we at Metro will be fully stocked this weekend to meet all of your delectable needs with Sushi Grade Tuna, Swordfish, Clams, Live Crayfish and Crabs as well as Baby Octopus, Sardines, Oysters, Shrimp and way too many items to mention. Please feel free to call, we would be delighted to assist you.
In closing, I would be remiss if I did not thank all of those brave men and women who selflessly made the ultimate sacrifice so we could enjoy all the freedoms this great country gives us every day...THANK YOU!
By the way, I did create two new recipes I hope you will enjoy featuring, Steamed Clams with a Spicy Tomato Sauce and Garlic Pesto Bread & Grilled Mediterranean Halibut with a Kalamata Olive Lemon Sauce.
MEMORIAL DAY WEEKEND HOURS FRIDAY 9-7 PM SATURDAY 9-7 PM SUNDAY 9-4 PM MONDAY-CLOSED
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!
TODAY'S GREAT TAKE-OUT SPECIALS
The "Sloppy" Soft Crab Roll Panko Crusted Soft Shell Crab with Our House Cole Slaw and Remoulade Sauce on a Toasted Ciabatta Roll With a Bag of North Fork Potato Chips-With a Choice of Soft Drink* $10
Metro's Lightning BOLT (Bacon, Oyster, Lettuce, Tomato) Roll---I HOPE IT STRIKES ME DEAD! A Panko Crusted Oyster with Bacon, Lettuce, Tomato and Lemon Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10
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
The "French Kiss" Fish Roll Herb Crumbed Skate Fillet with Mixed Field Greens, Red Onion, Tomato, Sweet Piquante Peppers and a Saffron Fennel Aioli on a Baguette With a Choice of Soup* $10
A Classic Rock Shrimp "PO-BOY" Panko Crusted Fresh Florida Rock Shrimp with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll With a Choice Soup* $10
Metro's Spiced Up Mexican "Torta" Catfish Sandwich--Funky fishmonger Approved! Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Ciabatta Roll With a choice of Soup* $9
The Mediterranean Dorade "Health Wrap"---"Hold Me Mama!" Balsamic Herb Grilled Dorade (Sea Bream) Fillet with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $11
Metro's South West Grouper Pita Wrap Grilled Lime Garlic Wild Grouper Fillet With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita With a Choice of Soup* $10
Grilled Tuscan Spiced Wild Halibut Fillet Over a Mixed Field Green Salad-SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12
Grilled Pesto Black Cod (Sablefish) over Our Classic Caesar Salad With a Choice of Soft Drink** $12
Grilled Lime Garlic Arctic Char over Saffron Rice and Black Beans With the Choice of Soup* $10
Metro's Mahi "Steak Sandwich" Blackened Grilled Mahi Fillet with Sautéed Peppers Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $11
Day Boat Scallop Tacos (2) (this would be a good time to do your happy dance) Lightly Breaded Sea Scallops 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
(For those Folks who love fish eaters but not fish) The Chicken "Caesar Wrap" Panko Crusted Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $8
**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: Black Sea Bass Razor Clams Live Sea Scallops Grey Sole Porgies (Scup) Hake Fluke (Sushi Grade) Jonah Crab Meat Jonah Crab Cocktail Claws 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) Sardines (Greece) Baby Octopus (Greece) Red Mullet (Portugal) Hiromasa SUSHI PLEASE! Ahi Sushi Grade Tuna U-4 Head-On She Tiger Prawns (Nigeria) Dover Sole (Spain) Turbot (Spain) Carabineros (Spanish Red Shrimp) 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: Snowy Grouper Fresh Never Frozen Jumbo Shrimp Mangrove Snapper Golden Tilefish Spanish Mackerel Kingfish (King Mackerel) American Red Snapper Live and Steamed Spicy CRAWFISH! SOFT SHELL CRABS HOT DAMN! Blue Claw Crabs CALL FOR THE WEEKEND 908-840-4332 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 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: Glidden Point (ME) Wildling Bastards (NJ) BamBalam (NJ) Stormy Bay (NJ) Chatham (Mass) Ichabod Flat (Mass) Damsels in Distress (ME) Rocky Nook (Mass) Lucky Lime (PEI) Sugar Shack (NJ) Blue Points (NY) Pemaquid (ME) Wellfleet (Mass) Beau Soleil (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
Steamed Clams with a Spicy Tomato Sauce and Garlic Pesto Bread Serves 6 for a starter or 4 as a playful Saturday night feast
Okay, you're having a few folks over for the weekend and you want them to feel the full force of your love. I get it but does Ruffles Potato Chips and Onion Dip really express those emotions? I dare say, hell no. Now when you bring Clams into the equation you might as well tell them that not only are you welcome but if you need a kidney, put me on the top of the list.
Ingredients For the Garlic Pesto Bread 1 crusty Baguette 4 tablespoons of unsalted butter softened 2 cloves of garlic crushed and minced fine 2 tablespoons of your favorite pesto; Metro makes one that is "kickbass"
For the Clams 4 dozen Little Neck clams washed well and soaked in cold water for 20 to 30 minutes: Change water at least once. 4 tablespoons of olive oil 2 cloves of garlic crushed 1 large or 2 small shallots sliced thin 1 really good pinch of crushed red pepper flakes 1 teaspoon of smoked paprika 1-14 ounce can of peeled baby plum tomatoes, crushed with your little chef hands; Yes, Metro has these 1 cup of clam juice ½ cup of fresh chopped flat leaf parsley
How it's done Preheat grill or oven to 400° degrees
In a small bowl combine the butter, garlic and pesto.
Cut the bread in half long ways without cutting through all the way. Spread the pesto butter onto the bread and wrap with foil; bake for 10 minutes in the oven. (to serve, cut the bread into thick slices)
Meanwhile heat the olive oil over a medium-high heat in a large saucepan.
Add the garlic, shallots and crushed red pepper flakes and cook for 2 to 3 minutes. Stir in the smoked paprika and cook for 1 minute more.
To the sauce pan, add the tomatoes, clam juice and a good pinch of salt and pepper and bring to a boil.
Next add the clams to the sauce. Cover and cook, shaking pan occasionally, for 6 to 7 minutes or until the clams open. Discard any clams that have not opened.
To serve, turn the pan out into a large bowl and sprinkle over the chopped parsley and serve with the pesto garlic bread. If you see anyone whimpering while eating, don't be alarmed they just are dealing with the full force of your culinary love.
Grilled Mediterranean Halibut with a Kalamata Olive Lemon Sauce Serves 4
There is no need to don a Toga at grill-side as you prepare this dish but it might make it easier for you to digest the fact that your dinner guests will now see you as the Greek God "Progrillmetheus."
Ingredients 4 Halibut fillets 6 to 8 ounces each with the skin removed Olive oil for brushing Salt and Pepper
For the Kalamata Olive Lemon Sauce 3 tablespoons of olive oil 2 cloves of garlic, thinly sliced 1/3 cup of Pine Nuts 20 to 24 Kalamata olives pitted and halved The Juice of 2 lemons 2 tablespoons of fresh chopped Oregano leaves
How it's done First make the sauce by heating the olive oil in a skillet over a medium high heat.
Add the garlic and pine nuts for 1 minute, until starting to lightly brown, then add the olives and sauté for another minute.
Remove the skillet from the heat and stir in the lemon juice and season to taste with salt and pepper (careful the olives are salty already); set aside the sauce at room temperature.
Prepare your charcoal or preheat the gas grill to medium high heat. Brush the fillets with olive oil and season generously with salt and pepper.
Let the fish rest on the counter for 20 minutes.
Place the fish on the grill, flesh side down first and cook for 5 minutes, flip and grill for another 4 to 5 minutes or until the fish is just opaque when fork tested.
To serve, transfer the fish to four Grecian plates and spoon over sauce, sprinkle over the chopped oregano and garnish with lemon wedges. Please make sure that your Toga is tied snuggly, nothing brings a dinner party to a screeching halt then accidentally exposing your untanned "Aphrodites."
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