EXTRA, EXTRA READ ALL ABOUT IT...METRO HAS NEW MENU ITEMS!

November 2, 2019

Good morning to all of our beloved friends and clients and to those of you celebrating Halloween, please feel free to come by Metro today, in costume, and receive your Kippered Salmon Treat.

 

I know what you are thinking, that doesn't seem that scary. But wait, we gently "hand feed" it to you without ever breaking eye contact. Now that should frighten the Hake out of you.


But all kidding aside, I have some major news for those of you who have friends and family who don't eat fish. Now normally, I would suggest you just ban those people from your life with no apologies at all. Yes, even if it was your Great Aunt Betty...sure, she seems nice but it's time to hit the bricks Betty we've had enough of your fish shaming. But then I thought, Hey, we at Metro need to help this kooky world heal and show culinary empathy to those lovely meat eaters. And now comes the exciting part, Starting today, we have added some Gorgeous Non-Fish Items to our menu in anticipation of the opening of the Micro-Brewery (Sunken Silo Brew Works), which is coming very soon. But hey, we thought let's get this delectable show of tolerance started now.


We hope that this Meat/Fish Lovefest Goes Viral and maybe someday we will See Meat and Seafood Eaters Holding Hands and Singing "That's What Friends are For" Hey, laugh all you want, but this is our intention. Now for those Little Chefs out there please know (and I probably shouldn't say this) but you are still my favorite and I have created some lovely recipes for you to try.

 

These dishes include Mahi Fish Tacos with an Avocado Cucumber Salsa & Pepper Crusted Salmon with a Dijon Dill Sauce. Thank you all for stopping by and below are the NEW MENU ITEMS....EAT, PLAY, EAT SOME MORE, DRINK A LITTLE AND LOVE EACH OTHER. (I hope this phrase catches on)


Meats by Metro
The House Burger                         $12.00
Locally Sourced grass-fed beef
Served with Lettuce, Tomato, Red Onion and side Pickle
Add American or Cheddar Cheese


Did Someone Say Wings? Yep!
Wings $6.00 for 6 / $12.00 for 12
Traditional Buffalo Served with Blue Cheese
or Dry Rub "Old Bay" Wings served with Ranch Dressing

 

Handmade Flatbreads...Oh my Cod!
Mushroom & Fontina $8.00
Walnut, Gorgonzola, Balsamic Glaze $8.00
Bacon & Cheddar $8.00

 
WE HEAR YOU MEAT EATERS AND YES, WE LOVE YOU AS WELL

 

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 3-5PM...THAT'S A BUCK A SHUCK! ALSO, METRO'S OWN LOBSTER ROLL WITH FRIES...Looks like it's here to stay


STOCKTON MARKET HOURS 
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 


The Metro Turbot "Picnic Roll"  
(Throw Down Your Blanket...Yes, Even at Work)
Panko Crusted Fresh Turbot Fillet Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll  
With a choice of Soup*
$11


A Classic Catfish "PO-BOY"
Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Choice Soup*
$9


Grilled Thai Halibut "Health Wrap"
Ginger Chili Marinated Halibut with Mixed Field Greens and Oven Roasted Veggies with a Sriracha Aioli Served On Lebanese Flat Bread
With a Choice of Soup*
$12


Metro's Ahi Tuna Taco Burgers (2)
Grilled Ahi Tuna Burgers 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*
$10


The "Miso Hungry" Wild King Salmon Pita Wrap
Grilled Asian Spiced Wild King Salmon with Lettuce, Tomato, Avocado and Miso Aioli on a Locally Baked Pita
With a Choice of Soup*
$11


The "Locals Only" Trout Roll
Panko Crusted Locally Farmed Rainbow Trout Fillet with Romaine Lettuce, Tomato and Dill Aioli on Toasted Soft Roll
With Choice of Soup*
$9


"Whole Belly" Clam Roll (CLAMTASTIC!)
Lightly Breaded Maine Steamer Clams (Whole Belly) With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll--With a Bag of North Fork Potato Chips
With a Choice of Soft Drink*
$11


Metro's Swordfish "Steak Sandwich"
Blackened Grilled Swordfish with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*
$12


Metro's Fried "BSLT" Roll (BACON, SOFT SHELL CRAB, LETTUCE, TOMATO AND MAYO)
Panko Crusted Soft Shell Crab with Hickory Smoked Bacon, Lettuce, Tomato and Mayo on a Toasted Ciabatta Roll
With a Choice of Soup*
$11


Grilled Pesto Sea Bream (Dorade) over a Mixed Field Green Salad...SUPER HEALTHY!
With Choice of Soup*
$10


Metro's Grilled Mahi "Caesar" Wrap
Grilled Basil Balsamic Wild Mahi Fillet with Our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$10

 
The Holy Guacamole Arctic Char Roll
Grilled Lime Garlic Arctic Char with Romaine Lettuce, Guacamole and Baja Sauce on a Toasted Roll Soft Roll
With a Choice of Soup* 
$11


Grilled Pesto Organic Scottish Salmon Over Our Classic Caesar Salad
With a Choice of Soft Drink**
$12 


(For Those of You who Love Fish Eaters, But Not Fish)
Grilled Chicken "Caesar Wrap"
Grilled Spiced 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,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:  
Live Uni (Maine)
Cape Bay Scallops 
Sea Bass
Sashimi Grade Mackerel 
Swordfish 
Golden Tilefish
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 (AKA Calamari)
Rhode Island Little Necks
Cherry Stone Clams
Top Neck Clams


From the Waters of the World:                  
Red Mullet (Portugal)
Mahi Mahi 
Black Grouper 
Sardines (Greece)
Madai (Japan)
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:
Fresh Never Frozen Jumbo Shrimp
Jumbo Florida Stone Crab Claws
Pompano "POMP UP THE JAM" 
Thresher Shark (FLAVOR ATTACK)
Fresh Florida Rock Shrimp
American Red Snapper
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: 
LIVE Dungeness Crabs 
Alaskan Wild King 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)
Sunset Beach(Wa)
Totten Inlet (Wa)


East Coast:
Blue Points (NY)
Island Creek (Mass)
Moonshoal (Mass)
Highbar Harbor (NJ)
Lucky Limes (NB Can)
Mookie Blues (ME)
Row 34 (Mass)
Village Bay (NB Can)
Wellfleet (Mass)
Aunt Dotty's (Mass)
Ichabod Flat (Mass)
Swan Point (NJ)
Spring Creek (Mass)
Beach Point (Mass)
Damsels in Distress (ME)
Jersey Devils (NJ)
Glidden Point (ME)


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 


Mahi Fish Tacos with an Avocado Cucumber Salsa Serves 4 to 6
When you and your loved ones are huddled around the TV watching the glory that is Fall Sports, you might not want to opt for the Nacho choice for the simple fact that your activity level is relatively low.


This dish however will, if nothing else, have the crowd jumping up in cardio fashion to get seconds. And remember this equation Cheese + Couch=Going up a Jean Size and that's not fun


Ingredients
For the Mahi

1 ½ to 2 pounds of Mahi fillet skinned and cut into ¾ -1 inch strips; A Metro fishmonger can do this for you with great pleasure.
1 cup cilantro, coarsely chopped
4 scallions roughly chopped
1 jalapeño pepper seeded and chopped...if you like it hotter, leave the seeds in and please invite me over.
2 cloves garlic crushed
The juice of 2 1imes
1 tablespoon of olive oil
1 tablespoon of Worcestershire sauce
1 teaspoon of Dijon mustard
Salt and pepper
12 white corn tortillas warmed in a hot non-stick skillet


For the Avocado Cucumber Salsa
1 medium English cucumber, seeded and diced (about 2 cups)
2 medium firm-ripe avocados, peeled, pitted, and diced
½ red onion, diced
The fresh squeezed juice of 2 limes
Salt and Pepper to taste
¼ cup chopped fresh cilantro
2 to 3 jalapeño peppers, seeded and finely chopped


How it's done
For the Tacos combine all the ingredients, except for the Mahi, in a blender and process until smooth.


Place the Mahi pieces in a shallow bowl or pie plate, season with salt and pepper and pour in the marinade; toss to coat and cover with plastic wrap. To really insure the flavor punch let marinade for at least 45 min or up to 2 hours.


While the fish is marinating make the Salsa by combining all the ingredients in a medium bowl and toss gently to combine; season to taste with salt and pepper and set aside.


Heat your gas grill, grill pan or heavy skillet over high heat. When hot, cook the Mahi strips, in batches if necessary, turning it once, until both sides are browned and the fish is just opaque when fork tested, about 3 to 4 minutes per side.


To serve, place the Fish in the warmed tortillas, top with the Salsa and garnish with lime wedges and cilantro leaves. Note; Wearing workout clothing while watching TV does burn 3% more calories...I'm pretty sure that's true.


Pepper Crusted Salmon with a Dijon Dill Sauce Serves 4
What if your loved one's birthday falls on a weekday you can't let them know that their birthday meal was as effortless as their conception. This dish will be a declaration of your undying love and commitment and you'll probably spend more time making the salad than performing this lovely dish.


Ingredients
For the Salmon

4 each 6 to 8 ounce Salmon fillets skinned you can also use Hamachi (Yellow Tail) or Halibut
Salt
3 tablespoons of fresh cracked black pepper
2 tablespoons olive oil
For the Dijon Dill Sauce
1 tbsp olive oil
1 shallot, chopped
1 clove garlic, chopped
3 tablespoons white wine
¼ cup heavy cream
3 tablespoons of course grain Dijon mustard
2 tablespoons chopped dill


How it's done
Season each fillet with a little salt and press each piece lightly into the cracked pepper to coat; cover with plastic wrap and let sit at room temperature.


To make the Dijon Dill sauce, heat the oil in a large non-stick frying pan, add the shallot and garlic and fry gently for three minutes.
Add the wine and cook until evaporated. Stir in the cream and bring to the boil, then add the mustard and the dill and season to taste and keep warm.


Next wipe out the pan with paper towels and heat the oil for frying until very hot. Add the Salmon to the pan, flesh side done, and cook for about 3 to 4 minutes on each side until browned and just firm when pressed. Remove and transfer fish to warm platter and spoon the sauce around. "No you didn't...you made cupcakes with the extra time...no fair throwing soul punches"


Oyster Stuffing
Serves 6 to 8 guests or two of me
If you've never had oyster stuffing before please let me know when I see you.   I will hold, rock, and gently let you know the world in fact is not flat. For the foodies in our audience, you are correct; this is technically considered a dressing because it doesn't actually cook inside the bird.
11 cups ½ inch cubed white French bread (about 14 oz.)
6 slices bacon, cut crosswise into 11/4 inch strips
6 Tablespoon unsalted butter, melted, plus more for 
greasing the pan
6 shallots, thinly sliced
4 ribs celery, thinly sliced
1 pint of shucked oyster strained saving the liquor (if the Oysters are large, cut in half) 
¼ cup Port wine or Madeira 
1/3 cup chopped flat-leaf parsley leaves
2 Tablespoon chopped thyme leaves 
2 Tablespoon chopped sage leaves
½ teaspoon Tabasco or your favorite hot sauce 
¼ teaspoon of fresh grated nutmeg
1/8 teaspoon of ground cloves
1 egg beaten
1 cup chicken stock
Salt and Pepper to taste


How it's done
Heat the oven to 250˚ degrees. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.


Put bacon into a large skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. Add 4 Tablespoon of the butter and heat. Add shallots and celery; reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add oyster liquor, half the chicken stock, Madeira or Port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 2 minutes. Scrape the mixture into a large bowl. Combine the beaten egg and remaining chicken stock together and pour over stuffing add the oysters and let sit for at least 20 minutes. (This can be made and refrigerated a day in advance.)


Raise the oven temperature to 400° Transfer mixture to a buttered 2 quart oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 30 minutes more. Serve immediately. 
If, like my gathering, you all are donning traditional pilgrim garments might I suggest some racy undergarments to heighten the level of thankfulness.


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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