Good morning to all of our beloved friends and clients with Summer in full swing many of you are asking us "Hey Fish Man, I love grilling fresh Seafood but is there anything else I can do to celebrate the Sunny Season?"

Uh, hell yes little chefs. First and foremost let's not forget the magic that happens with boiling water...yes, hot H2O. How about a New England Style Clambake (wipe the drool off your chin) that your Fishmongers at Metro will set up for you. That's right, just call in advance and we will create a gorgeous NE Clambake complete with Lobsters, Shrimp, Clams, Steamers, Mussels, Corn and Potatoes. Yes, we have the lobster bibs but you must promise to wear at least pants while dining...the bibs only cover so much.

Did someone say Crawfish or Low Country Boil? Yes, that was me (please pay attention). Now imagine your backyard table covered with newspaper as you dump out a full on mess of seafood treasures complete with ice cold buckets of beer. The best part is the only utensils you will need are your two hands including all ten fingers. Those of course are just a couple of ideas with endless piscivorous possibilities.

Now for those of you who love to Grill the entire Summer away I say to you, Bravo and may all of your charcoal dreams come true but alas, sometimes the rain can halt the best charbroiled plans. Well, buck up buttercup because yours truly has created two fantastic summer dishes that can be enjoyed despite the elements. That's right I present to you today's featured recipes including Lemon Farfalle with Shrimp and Swiss Chard & Middle Eastern Salmon Cakes with a Sumac Horseradish Sauce. If you still need the smoky element while cooking may I suggest lighting up a Rocky Patel Vintage 1990 Churchill Maduro Wrapper. This full bodied smoke will set the mood for any indoor Summer gathering, you might want to take the batteries out of the smoke detectors first. As always thank you sincerely for dropping by and allowing your Half-Lebanese Fishmonger to drop some pearls in your kitchen.

Inaugural HDC Chefs Table at Ironbound Farm Featuring Chef AJ Capella of A Toute Heure



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 "All Hail Caesar" Tuna Burger Grilled Garlic Herbed Ahi Tuna Burger with Shaved Romaine Lettuce, Tomato and Caesar Dressing on a Toasted Roll With a Choice of Soup* $11

Metro's Spiced Up Mexican "Torta" Catfish Sandwich Funky fishmonger Approved! Instagram @funky_fishmonger 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 Organic Salmon "Health Wrap" Balsamic Herb Grilled Organic Scottish Salmon with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread With a Choice of Soup* $11

Metro's "Shark Bite" Pita Wrap (Sometimes Life Bites-Bite Back) Spicy South West Grilled Shark Steak with Shaved Lettuce, Tomato, Pickled Red Onions and Pickled Jalapeños with a Cool Lime Aioli on Locally Baked Pita Bread 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

Grilled Lime Garlic Arctic Char Fillet over Saffron Rice and Black Beans With the Choice of 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 Fried "BSLT" Roll (BACON, SOFT SHELL CRAB, LETTUCE, TOMATO AND MAYO) Panko Crusted Fillet Soft Shell Crab With Hickory Smoked Bacon, Lettuce, Tomato and Lemon Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $11

Grilled Pesto Snapper Over Classic Caesar Salad With a Choice of Soft Drink** $12

Grilled Tuscan Seasoned Tilapia Fillet Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $12

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 Toasted 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* $9

Metro's Famous Rock Shrimp Tacos (2) Panko Crusted Rock Shrimp 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

(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* $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: Razor Clams Porgy (Scup...aka Sea Bream) Bluefish Live Sea Scallops Tautog (Blackfish) Sea Bass 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) Uni Mahi 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 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: STEAMED AND SPICY CRAWFISH Thresher Shark Rock Shrimp 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 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 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: East Coast: Lucky Lime (PEI) Blue Points (NY) Pemaquid (ME) Village Bay (NB Can) High Bar Harbor (NJ) Ichabod Flat (Mass) BamBaLam (NJ) Malabar (Mass) Glidden Point (ME) Damsels in Distress (ME) Old Barney Salt (NJ) Rose Cove (NJ) Sugar Shack (NJ) Wilding Bastards (NJ) Sloop Point (NJ) Wellfleet (Mass)

West Coast: Kumamotos (Ca) Totten Inlet (Wa) Sunset Beach(Wa)



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


Lemon Farfalle with Shrimp and Swiss Chard Serves 4 When Metropolitan Seafood gives you Free Lemons don't make Lemonade, it's got way too much sugar and you don't want to waste your calories on non-alcoholic drinks. Instead let's make this easy one skillet meal. That's right little chef this is not only a complete meal but a little chef way to say I love you.

Ingredients 1 pound of Medium Shrimp peeled and deveined with the tails removed (This job will be lovingly performed by a Metro Fishmonger) ¾ pound Farfalle pasta or any other short pasta that sings to your little chef soul 6 tablespoons of olive oil divided 4 cloves of garlic minced fine 1 good pinch of crushed red pepper flakes or 2 pinches if you're feeling saucy 1 large bunch of red or white Swiss chard stems chopped and leaves roughly chopped Salt ½ cup of grated Romano or Parmesan cheese The finely grated zest of 1 lemon The juice of 1 lemon

How it's done Bring a large pot of salted water to a boil, add the pasta and cook according to the packet instructions until al dente; drain and set aside 1 cup of the pasta water.

Meanwhile, heat 4 tablespoons of the olive oil in a large skillet over medium high heat.

Season the Shrimp with a little salt and pepper and sauté for 2 to 3 minutes until just pink and opaque when fork tested; with a slotted spoon transfer the shrimp to a plate.

Add the remaining olive oil to the skillet and sauté garlic and red pepper flakes for 1-2 minutes until garlic begins to lightly change in color.

Next add the chard stems and cook for another minute.

Then add the chard leaves and toss to combine and cook until wilted.

You may have to add the leaves in batches but it will all cook down.

Season with salt and adjust seasoning if needed.

Next bring the shrimp and the cooked Farfalle to the skillet and toss with grated cheese, lemon juice and lemon zest and add a bit of pasta water if it looks too dry.

To serve, turn the skillet out into a large pasta bowl and drizzle with your very best olive oil. Oh, and I almost forgot if life gives you Limes, make a Margarita.

Middle Eastern Salmon Cakes with a Sumac Horseradish Sauce Serves 4 for dinner or 8 as a party starter. Could you make these lovely Salmon Cakes into sliders to get things going at your next shindig? Hell yeah! Could you serve these over a simple mixed green salad and pull off a weeknight culinary love in? No doubt. You see, it really doesn't matter, just make them little chef and for the love of Cod, make them your own.

Ingredients For the Salmon Cakes 2 teaspoons of olive oil 2 to 3 scallions (depending on the size) sliced very thin 1½ pounds of Salmon with the skin removed cut into chunks (Your Metro fishmonger lives for this job) 1 beaten egg 1 cup panko breadcrumbs divided 3 cloves of garlic minced very fine ½ cup of fresh chopped flat leaf parsley The finely grated zest of 1 lemon 1½ teaspoons of ground coriander 1 teaspoon of sumac 1 teaspoon of cumin Salt and Pepper Olive oil for frying

For the Sumac Horseradish Sauce ½ cup mayonnaise 2 to 4 tablespoons of prepared horseradish 1 teaspoon of Sumac (a lemony tart spice found at Metro and all camel caravans) Salt and Pepper

How it's done In a non-stick skillet, heat the 2 teaspoons of olive oil over medium heat and when hot, sauté the scallion until they are softened; transfer them to a glass bowl and set aside.

With your grinder attachment, grind the salmon or place the fish in a food processor and pulse until Salmon is ground but not mushy and add fish to the same bowl with the scallions along with egg, ½ cup panko, garlic, chopped parsley, lemon zest, spices and a good pinch of salt and pepper.

With your hands or a spatula mix everything together and set aside in the refrigerator for 15 to 20 minutes.

Meanwhile, make the Sumac Horseradish sauce by whisking all of the ingredients together in a small bowl; season to taste with salt and pepper and set aside.

Remove the Salmon cake mixture from the fridge and form into 10-12 patties and coat each cake with remaining panko on each side (you might need a little more panko).

Drizzle enough olive oil to coat the bottom of a large non-stick skillet and bring to medium-high heat.

Next, fry the Salmon cakes for 4-5 minutes on each side until golden brown and garnish with an extra sprinkle of salt.

To serve, as I said earlier, you can make sliders or serve over a salad or do as I did and just eat them standing over the sink with a playful glass of Pinot...your call.


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