Good morning to all of our beloved friends and clients and should you have forgotten this Sunday marks the celebration of Dads everywhere and I sincerely hope you might try today's flavor packed recipes including Harissa Grouper Pan Roast Over a Couscous Salad & Grilled Sriracha Lime Scallops...Super Dad Friendly.

That's right, this Sunday is Father's Day and yet another chance to tell Pop just how you feel about him. Now I dare not speak for all Fathers out there but trust me when I tell you we are not comfortable with this kind of attention. What the Hake fillet are you talking about Fishmonger, doesn't everyone dig a little shower of gratitude. That's probably true for most folks but you have to get into the mind of a Dad to really get it.

Let me explain, sure most Fathers look like they have their Crab together but if you just scratch the surface you will find out that most of us still feel, on the inside, like that awkward middle schooler who couldn't decide to go "Full Rap" or embrace the "Classic Rock" genre. We really can't believe that our family actually looks up to us for advice and guidance while we are still wondering, "Will I ever ride a motorcycle in the rain like Billy Joel." Seriously, most of us are about two beers from jumping off the Garage roof into the swimming pool...okay, maybe 3 beers but you get my point. And while we are on the subject and the Dads out there know what I'm talking about, who was the poetic kook that decided we had to ride a white stallion into life. Have you ever tried to get on a White Stallion with three cocktails in you, its rocky at best man. What the hell kind of a psychotherapy rabbit hole are you taking us down Fish Man.

Sorry, I am just trying to explain that what dear old Dad really needs on "his" day is a good dose of nonjudgmental forgiveness. For example, if he wants to don his "Grillfather" apron while tending the barbeque, then just smile and say "You are rocking the Ship out of that Apron Pops" or if he decides to eat his lobster with nothing more than a speedo and a lobster bib on then just throw him a wink and for the love of cod, make sure he doesn't run out of butter. No, he does not want a tie and yes, he could use a bottomless cup of libation. And while we (Dads) would all like to look "ripped" in Fatherhood, please know that our "Dad Bod" is a suit of armor we have chosen to go into battle with. So please know that Chunky, Chubby or Thick are verboten words on Sunday unless you are referring to how thick that gorgeous Swordfish Steak looks.

Sure, Dad is not perfect but he's the only one you got so when his weird comes out to play, just hold his hand and let him know "I'm in." Metro of course will be well stocked for this holiday so please feel free to call and reserve your Clams, Lobster, Swordfish, Jumbo Shrimp or any piscivorous treat for Pops. Thank you as always for allowing us the honor of being your Fishmongers.

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!


Metro's Ahi Tuna Taco Burgers (2) Garlic Lime Ahi Tuna Burger with Shredded Lettuce, Pico Di Gallo and Chipotle Aioli on a Grilled Flour Tortilla (2) With Our House Pickled Jalapeños and Red Onion on the Side With a Choice of Soup* $11

The Metro Whiting "Picnic Roll" (Pull Your Blanket Closer to Mine) Panko Crusted Fresh Whiting Fillet with Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $8

Grilled Lime Garlic Organic Scottish Salmon Fillet over a Mixed Field Green Salad SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12

Metro's Catfish "PO-BOY" You Have to Try This One! Cornmeal Crusted Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Soft Roll With a Choice of Soup* $10

The Grilled Black Cod "Caesar Wrap" Grilled Black Cod (Sablefish) Fillet with Our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $10

Grilled Arctic Char Fajitas (2) Grilled Spiced Washington State Arctic Char on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $10

The Soft-Shell Crab "Love Roll" A Panko Crusted Soft Shell Crab Served with Lettuce, Tomato and Cayenne Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10

The Mediterranean Swordfish "Health Wrap" "Hold Me Mama!" Balsamic Herb Grilled Wild Swordfish Steak with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $11

Metro's Grilled Grouper Tacos (2) Grilled Spiced Wild Red Grouper 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** $9

Metro's South West Rock Shrimp Pita Wrap Panko Crusted Florida Rock Shrimp with Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita With a Choice of Soup* $10

Grilled Pesto Golden Tilefish Over Saffron Rice Over Roasted Vegetables With a choice of Soft Drink** $12

Panko Crusted Spanish Turbot over Our Classic Caesar Salad With a Choice of Soft Drink** $12

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

(For those Folks who love fish eaters but not fish) Metro's Almost Famous Chicken Tacos (2) Lightly Breaded Fresh White Meat Chicken 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** $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: 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) Opah (Moonfish) Sardines (Greece) 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! Wild Alaskan King Salmon Wild Alaskan IVORY 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: Lucky Lime (PEI) Blue Points (NY) Pemaquid (ME) Village Bay (NB Can) Glidden Point (ME) Sugar Shack (NJ) Swan Point (NJ) Island Creek (Mass) High Bar Harbor (NJ) Ichabod Flat (Mass) Great Island (Mass)



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


Harissa Grouper Pan Roast Over a Couscous Salad Serves 4 You have sent an eviction notice to your second chin but unfortunately the laws in our state allow for fader to enjoy certain squatters' rights. Thankfully, the flavor sheriff will gladly toss that chin and his friend Muffin Top to the curb where they belong. Now let's payback the Sherriff with this easy flavor packed dish.

Ingredients 4 Grouper fillets 6 to 8 ounces each with the skin removed: Tilefish would also work great 2 tablespoons of Harissa Paste 1 tablespoon of olive oil

For the Couscous Salad 1 cup of Couscous (Metro has the Tria® brand and yes, it rocks) 2 cups of boiling Fish or Vegetable stock; you will only need 1½ cups but I don't want you to boil it down too much (no worries, Metro makes both for you) 1 small red onion finely chopped 1 sweet red pepper diced 1 seedless (English) cucumber peeled and diced ½ cup of coarsely chopped flat leaf parsley ½ cup of cilantro coarsely chopped ¼ cup of pine nuts lightly toasted in a non-stick pan For the Salad Dressing 3 small preserved lemon (rinds only) very finely chopped ½ cup of olive oil The juice of 2 lemons; thank Cod for the Metro free lemon program Salt and Pepper

How it's done First put the couscous into a bowl with a pinch of salt and pour the boiling stock; Cover and leave for 10 minutes, then fluff up with a fork.

Next, whisk the dressing ingredients in a small bowl and season to taste with salt and pepper and set aside.

Once the couscous has cooled toss with the red onion, pepper, cucumber and herbs into with ¾ of the dressing, then mix really well.

Meanwhile preheat your oven to 400° degrees.

Brush the fish on both sides with the Harissa and let marinate on the counter for 10 to 15 minutes.

Heat the olive oil in a large non-stick skillet over medium high heat. When the oil is hot and just starting to smoke, sear the fish for 2 minutes per side.

Pour the reserved dressing into the skillet and place into the oven to roast for 10 to 12 minutes or until the fish is just opaque when fork tested.

To serve, transfer the Couscous salad onto a large serving platter and top with the Grouper fillets.

Drizzle over any pan juices and garnish with the toasted pine nuts. In the words of the Flavor Sherriff...You have been served. Adios Chin and hello to those jeans who have not seen the light of day since last summer. Grilled Sriracha Lime Scallops Serves 4 If bright Piquant flavors are just not your thing then please allow me to guide you to the section of this recipe where all of you guests are enjoying gorgeously grilled scallops and your dining on another dry chicken breast flavored with your Wishbone Italiano Salad dressing. Okay, that was a little judgy but your spouse feels the same way.

Ingredients 1½ to 2 pounds of Jumbo "Dry" Sea Scallops ("Dry" refers to untreated Scallops, not those pumped up with need Chemicals in your Scallops like a Horse needs panties...nice visual right?) ¼ cup of Lebneh or Greek Style Yogurt (Metro has the Lebneh which is sexier) 2 scallions very finely chopped The finely grated zest of 1 lime The juice of 2 limes 2 tablespoons of Sriracha hot sauce (Note, I use 3 tablespoons because I dig the heat) ½ cup of fresh chopped cilantro 2 tablespoons of olive oil plus a little more for brushing the scallops before grilling Salt and Pepper

How it's done In a glass bowl, whisk together the Lebneh, scallions, lime zest, lime juice, Sriracha, cilantro, olive oil with a good pinch of salt and pepper.

Toss the scallops in the marinade to coat well; cover with plastic wrap and let sit on the counter for 20 minutes. Preheat your grill to high heat.

Remove the scallops from the marinade and place them on a large platter or plastic tray.

Brush the scallops with the olive oil and season with a little more salt.

Grill the scallops for 2 to 3 minutes per side or until just opaque when knife tested.

To serve, transfer the scallops to four plates and garnish with lime wedges and cilantro sprigs. Serve, this with a tossed salad and some warm pita and please don't be surprised you might have the sudden urge to punch a chicken right in the wishbone...welcome home little chef.


Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 1320 Rt. 22 Lebanon NJ 08833