Good morning to all of our beloved friends and clients and as you may know, technically, this Friday at 11:54 am begins the Summer Solstice.

This of course marks the longest day of the year...sigh...and of course that means the days will now get shorter with every passing moon, leading some to think of Autumn leaves, waking up in the dark and Cod forbid, snow. And if I am being honest (and we are always honest in the no judge zone) I to am subject to projecting my thoughts forward and not savoring the sweet season of the sun.

So for those of you, who like me, are guilty of living our "daily thought" lives in the future, know that this year is going to be different. That's right fellow travelers and little chefs, I am starting a new campaign to not only live our best Summer ever but to stay in the present and celebrate your truest self (Whoa, Fish Man did you get that off of some millennial's Facebook post? Maybe, but let's not get judgy).

That said, here it is, The Stop and Smell the Hummus campaign.

Sure, I thought about smelling the Roses but you can't eat Roses so I went to my go to snack of choice. Now I know what you are thinking, does everything in your life revolve around food? Yes but this campaign is so much more then that, we are going to collectively pump the brakes of this spinning big blue marble and for once enjoy the living Crab out of Summer. By the way, eating Crabs is a fantastic way to slow things down. No one ever said "Okay, let's pick through some steamed spicy Crabs and then hit an early movie." Au Contraire Mon Ami, the only thing you're doing after a mess of crabs is cooling off your lips with copious amounts of beer. But all kidding aside, we have to slow things down and savor this spritely beverage we call life. Now for me, I've come up with a couple of surefire ways to remind me to Stop and Smell the Hummus and I would like to share them with you.

1 Should you find yourself eating hummus at a rapid pace, don't just take a whiff, jam your face right into the plate and slow down.

2 When walking to the pool area in your bathing suit (and you're not completely pleased with your Summer bod) not only strut slower but apply sunscreen lavishly while walking...this year we are going to own it.

3 Shut off the news every now and then and get in the kitchen to create a Breaking Story of your own, "Family is Overcome with Love Vibes as the Little Chef in the House just made Pan Grilled Branzino Fillet with a Mint Pesto" we will be following this story through dessert.

4 Sip more and Gulp less...there is usually another bottle of wine somewhere in the house.

5 When delivering your hugs this Summer, Hold Longer and don't pound someone's back like you're trying to dislodge a stuck crouton out of their windpipe "I'm holding you but not hitting you."

6 And Finally, should someone in your life cause you to "Rush" the moment, feel free to throw a plate of hummus right at their head...we'll all laugh about it tomorrow, but let's not think about tomorrow.

Should you want to create some slow grooves in the kitchen, I hope you will enjoy today's recipes featuring Pan Seared Turbot with a Lemon Herb Pan Sauce & Pan Grilled Branzino Fillet with a Mint Pesto.

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!


"Tandoori" Salmon Pita Burgers with Minted Cucumber Dressing Grilled Asian Spiced Salmon Burger with Shredded Lettuce, Tomato and Minted Cucumber Dressing on a Locally Made Pita With a Choice of Soup* $11

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

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

Grilled Tuscan Spiced Arctic Char over a Mixed Field Green Salad SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12

Metro's Grilled Grouper Tacos (2) GET HEALTHY HOMBRE! Grilled "Fajita Spiced" Grouper Fillet on Flour Tortillas (2) with Shredded Cabbage, Pico de Gallo and Baja Sauce and Our House Made Pickled Jalapeños and Onions (On the Side) With a Choice of Soft Drink** $10

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

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

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

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* $10

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

Pesto Grilled Branzino 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

Grilled Lime Garlic Sea Bream (Dorade) over Saffron Rice and Black Beans With the Choice of Soup* $10

(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 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) 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: Black Grouper 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 Washington State 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: Lucky Lime (PEI) Pink Moon (PEI) Blue Points (NY) Pemaquid (ME) Village Bay (NB Can) High Bar Harbor (NJ) Ichabod Flat (Mass) Great Island (Mass) BamBaLam (NJ) Malabar (Mass) Rocky Nook (Mass) Tucker Island (Mass)


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


Pan Seared Turbot with a Lemon Herb Pan Sauce Serves 4 To all of you in our audience who so kindly asked me to create simpler weekday recipes, I heard you and if you say this one in complicated, I might have to choke you out with your own apron. I know, that was a little hard but you're a better little chef than you know. Now let's buckle up buttercup.

Ingredients 4 Turbot fillets 6 to 8 ounces each skin removed; you could also use Red Snapper, Sea Bass or Branzino fillets. Flour for dredging about 1 cup ¼ cup of fresh chopped flat leaf parsley 2 tablespoons fresh chopped Basil 1 tablespoon of grated lemon zest 2 cloves of garlic crushed and minced 1 tablespoon of olive oil 1 tablespoon of unsalted butter ½ cup of Fish or Vegetable Stock; no worries Metro makes both Lemon wedges for serving

How it's done In a small bowl toss together the chopped parsley, basil, lemon zest and minced garlic and set aside.

Season the Turbot fillets with salt and pepper and dredge in the flour, shaking off all of the excess.

Heat the olive oil and butter in a large non-stick skillet over medium high heat.

When the oil is hot, sear the fillets, flesh side down first, for 2 to 3 minutes per side or until nicely browned; transfer fillets to a warm platter.

Reduce the heat under the skillet to medium.

Add in the stock and scrape up the browned bits on the bottom of the pan.

Stir in the lemon zest herb mixture and bring to a simmer.

Return the fillets back to the skillet, spooning the sauce over top and cook for 1 to 2 minutes more until opaque when fork tested.

To serve, transfer the fillet to a serving platter and spoon over your gorgeous sauce. Garnish with lemon wedges and get ready to put this one in your "easypeasy" wheelhouse.

Pan Grilled Branzino Fillet with a Mint Pesto Serves 4 If any of you have ever made the mistake and I have, of planting mint in your yard then it is about this time in the season that this lovely Monster Plant has taken over your property. But I will not kill it, instead I will beat this beast the best way I know how to deal with life, I'm going to eat it all. Won't you please join me in my culinary attack?

Ingredients 4 fillets of Branzino 6 to 8 ounces each skin on and scaled: you could also use with great success Grouper, Black Fish or Red Snapper fillet 2 tablespoons of olive oil Salt and Pepper

For the Mint Pesto ½ cup packed fresh mint leaves ½ cup toasted Walnuts or Pine Nuts (Note: toast nuts in a dry non-stick pan over medium heat until fragrant and lightly toasty in color) 1 small shallot chopped ½ cup olive oil The juice of 1 lemon Salt and Pepper

How it's done To make the pesto, combine the mint, walnuts, and shallot in a food processor and "whizz" until finely ground.

With the machine running, gradually add the oil.

Add the lemon juice and "whizz" again, and then season to taste with salt and pepper and set aside.

Next pat the fish fillets dry with paper towels and brush both sides with olive oil; season both sides with salt and pepper and let rest on the counter for 10 to 15 minutes.

Heat a large grill pan over a medium high heat and when the pan is hot, grill the Branzino, flesh side down first, for 3 to 4 minutes per side or until just opaque when fork tested.

To serve, transfer the fillets to four plates and spoon the Mint Pesto over the fish.

Should you need more recipes to wipe out your mint problem please go to my other website

Thank you for joining me in the fight.


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

Metropolitan Seafood & Gourmet 2021

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