KFC starts selling FRIED CHICKEN SKIN. AND RECIPES TO SATISFY BOTH YOUR "GOOD" AND "BAD" ANGELS

June 4, 2019

Good morning to all of our beloved friends and clients who, like me are always trying to balance healthy eating with the knowledge that this adventure on this big blue marble is a relatively short one.​ 

 

What the Hake fillet are you talking about now Fishman? You know, there are some days when you eat for a zestful life consuming lots of fresh fruits and vegetables and of course the lean gorgeous proteins of fresh seafood. And then there are the darker days when your inner gourmand demon comes out to play.
"Fat is Awesome"..."Bacon Up My Life!"...you know what I'm talking about like when you found yourself in a lovely psychotropic state while elbow deep in a plate of crispy pork skins. That's when you look to your right shoulder and found out that your "good" angel has not only fallen off your shoulder but you stepped on him getting to a mashed potato bar. The poor guy just laid there unconscious while you poured extra gravy on your already heavily "cheddared" whipped taters. But of course, he did survive and without judgement, poured you a capful of Pepto Bismol...he is a kind soul. 


So the next thing I am about to tell you is nothing less than a tale of warning. KFC starts selling fried chicken skin...What!? That's right my fellow travelers, Kentucky Fried Chicken wasn't satisfied just creating double chins and hotdog neck rolls now they are going into the heart stopping business. They were even so brazen as to put on their website "People have often joked about only wanting to eat the skin off of the famous fried chicken, and now KFC is making that dream a reality." Dare to dream I guess. I only hope that this new menu addition comes with an increased amount of defibrillators in each restaurant. For those of you who are going through the drive-thru please know that Amazon has the Philips HeartStart OnSite AED Defibrillator with Ready-Pack. Just make sure you get a Diet Coke with your order. Well, I am not here to tell you all fried food is bad and so I have created two new recipes today to satisfy both your "Good" and "Bad" angels. We need to have these two get along. Okay enough of that today's recipes are as follows, Grilled Dorade (Sea Bream) with Preserved Lemon Chickpea Salad & Parmesan Crusted Tilapia with a Fennel Cabbage Slaw. I cannot thank you enough for trying these recipes and I promise that we are in this together little chef. See you at the Mashed Potato Bar.
 

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 3-5 PM...THAT'S A BUCK A SHUCK! 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


Metro's Classic Oyster "PO-BOY"--You Have to Try This One!
Panko Crusted Oysters with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft 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 Spiced Up Mexican "Torta" Catfish Sandwich
Spicy Corn Meal Crusted Catfish with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll
With a choice of Soup*
$9


Metro's "Bass Kicking" Grilled Mahi Tacos (2)
Grilled Spiced Mahi Fillet on Flour Tortillas (2) with shredded cabbage, Pico de Gallo sauce and Baja Sauce with a side of our homemade Pickled Jalapeños and Onions  
With a Soft Drink**  
$10


Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?)
Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*
$11


Metro's Baja Snapper Wrap
Corn Meal Crusted Snapper with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread
With a Choice of Soup*
$10


Grilled Tuscan Spiced Locally Farmed Tilapia Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soft Drink**
$11


The Mediterranean Sea Bass "Health Wrap"  
Balsamic Herb Grilled Wild Long Island Sea Bass with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread 
With a Choice of Soup*
$12


Pan Seared Basil Garlic Wild Shrimp on our Classic Caesar Salad
With a Choice of Soft Drink**
$12


The Mediterranean Fish Cake "Burger"
A Golden Codfish Cake with Mixed Field Greens, Roasted Marinated Tomatoes and Basil Aioli on a Toasted Roll
With a Bag of North Fork Potato Chips---With a Choice of Soup*
Enjoy Your Nap Afterwards!
$8


Thai Spiced Rock Shrimp Pita Wrap
Panko Crusted Rock Shrimp with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Locally Baked Pita
With a Choice of Soup*
$10


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*
$9


(For those Folks who love fish eaters but not fish)  
Grilled Chicken "GYRO"

Grilled Middle Eastern Seasoned Chicken with Lettuce, Tomatoes, Onions and Tzatziki Sauce on a locally baked Pita-With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**
$10


**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 
Grey Sole 
Hake 
Fluke (Sushi Grade) 
Jonah Crab Meat
Jonah Crab Cocktail Claws  
Day Boat Sea Scallops "Dry" 
Maine Steamers  
Nova Scotia Halibut
Monkfish
Cod 
Skate
Swordfish 
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)
Hiromasa SUSHI PLEASE!
Ahi Sushi Grade Tuna 
U-4 Head-On She Tiger Prawns (Nigeria)
Turbot (Spain)
Dover Sole (Spain)
Carabineros (Spanish Red Shrimp)
New Zealand Green Lip Mussels              
Branzino (Mediterranean Sea Bass)
Dorade (Sea Bream)                                       
Colossal U-6 Shrimp
Hamachi
Cockles (New Zealand)
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 
Golden Tilefish
Pompano  
Mahi
American Red Snapper
Rock Shrimp 
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:
GET WILD MY FRIEND!
COPPER 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)


East Coast:
Wildling Bastards (N
Lucky Lime (PEI)
Blue Points (NY)
Pemaquid (ME)
Village Bay (NB Can)
Beach Point (Mass)
Damsels in Distress (ME)
Glidden Point (ME)
Puffer Petite (Mass)
Rose Cove (NJ)
Sugar Shack (NJ)
Swan Point (NJ)
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 


Grilled Dorade (Sea Bream) with Preserved Lemon Chickpea Salad Serves 4
Okay, I admit my midriff is looking a little more like a mid-winter snow drift these days but thanks to this gorgeous recipe I will be in speedo shape in no time. Hey, why the chuckle, I think I can pull off a speedo this summer. Hey, stop laughing.


Ingredients
For the Fish

4 Sea Bream Fillets 6 ounces each with the pin bones removed, scaled with the skin on: You could use Branzino, Red Snapper or Sea Bass fillets with fantastic results
1 clove of garlic chopped fine
2 tablespoons of olive oil
1 teaspoon of finely chopped preserved lemon rinds
Salt and Pepper


For the Chickpea Salad
1-14 ounce can of Chickpeas rinsed and drained (you have to try the Lebanese chickpeas at Metro, they are crunchy and dare I say, stone cold sexy)
1 pint of grape tomatoes halved
1 cup of fresh chopped flat leaf parsley
½ cup of fresh chopped mint leaves
1 teaspoon of sumac
¼ cup of olive oil
The juice of one lemon
1 tablespoon of finely chopped preserved lemon rinds
Salt and Pepper


How it's done
First make the salad by tossing all of the ingredients in a bowl; season to taste with salt and pepper and set aside.


In a shallow bowl or pie plate combine the garlic, olive oil and preserved lemon zest.

 

Pat the fish fillets dry with paper towels and add them to the plate; turn to coat and let marinate on the counter for 20 minutes.


Preheat your gas grill to medium high heat; make sure you give the grates a good brushing to insure loving results.


Remove the fillets from the marinade and season both sides generously with salt and pepper.
When the grill is hot, cook the fillets, flesh side down first, for 3 to 4 minutes per side or until just opaque when fork tested. To serve, scoop a generous amount of the Chickpea salad onto each plate and top with a Sea Bream fillet. Drizzle a little of your best olive oil over the top and by the way, you hurt my feelings when I shared my speedo story with you. In the future let's remember that this is a no-judge zone.


Parmesan Crusted Tilapia with a Fennel Cabbage Slaw Serves 4
How about a midweek picnic complete with a bucket of beer on the table? Speaking of which, why is there not a bucket of beer on the table every night? Oh yeah, that's right, we also need some wine on the table on the other nights. Seriously, this easy recipe will delight both old and young little chefs.


Ingredients
4 Tilapia fillets 6 ounces each: Fun fact; Metro's Tilapia is procured whole and filleted
You could also use flounder or catfish with great results
1 cup of instant polenta; don't stress Metro has this
½ cup of all-purpose flour season liberally with salt and pepper
2 eggs whisked in a shallow bowl with 2 tablespoons of water, salt and pepper
½ cup of finely grated parmesan cheese
¼ to ½ teaspoon of cayenne pepper
¼ tsp salt
4 tablespoons of olive oil
Salt and pepper


For the Fennel Cabbage Slaw
4 radishes sliced very thin
½ small red onion, sliced very thin
½ small bulb of fennel, sliced very thin (reserve the fronds for garnish)
2 cups of red cabbage sliced very thin
1 cup of Lebneh or Greek style yogurt
2 tablespoons of red wine vinegar or more to taste
1 teaspoon of celery seeds
1 teaspoons of fennel seeds
Salt and pepper
Lime wedges to serve


How it's done
First make the Slaw by combining all of the ingredients in a bowl; adjust seasoning (salt, pepper, vinegar) and set aside.


Season the fish with a little salt and pepper. Mix the Polenta, Parmesan and cayenne pepper in a bowl.


Make your "breading" as follows, in small shallow bowls; first the seasoned flour then the beaten eggs and finally the Polenta mixture.

 

ext dip each fillet, first in the seasoned flour, then the whisked eggs and then in the Polenta mixture until well covered. Set aside on a large plate.


Next, heat the olive oil in a large non-stick skillet over medium high heat. When the oil is hot cook the fish for 4-5 mins on each side, or until just opaque when fork tested (drain fish on paper towels).


To serve, scoop some slaw onto each plate and garnish with the reserved chopped fennel fronds. Snuggle up a fillet next to the slaw and garnish with lemon wedges. I know it's a picnic but please don't invite the ants, they drink too much beer and never leave.

 
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

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