Good morning to all of our beloved friends and clients and may I wish you all a double serving of Health, Happiness and Prosperity in the Year to come...HAPPY NEW YEAR!
Moreover, I would be remiss if I did not thank you all for allowing us to have the most successful holiday season of our 31 year history. We are so honored to have been a part of your celebrations and cherished family traditions and for that, we are eternally grateful. I would also like to take a moment to thank my entire staff at Metro this holiday season, it was my sincere pleasure to work along side these dedicated folks who so elegantly portrayed what it means to be a real fishmonger. So to all of our Friends, Clients and Staff, THANK YOU, THANK YOU, THANK YOU for allowing this Half-Lebanese Fishmonger a chance to live out his briny dreams.
Now we should address the elephant in the room and by elephant in the room I mean me after my glorious holiday eating frenzy. Seriously, I caught a glimpse of myself in the mirror, wearing only a pair of jeans with no shirt and it looked like a rising dough from a denim baking pan...oh the humanity and it seems like about 20 pounds more humanity then I wanted. Now don't get me wrong, I had a magnificent time putting on this extra heft but what I will never understand is what goes through my mind that, after arriving home from a holiday gathering (filled with festive libation), it seems perfectly normal to rip the door off the refrigerator with all the fervor of a Polar Bear and toss rolled up lunch meat in my mouth as though they were chocolate covered seals (please know that I am not advocating the harming of seals). Or for that matter, when it appears "okay" to pop a toll house cookie in your mouth right before you go to bed, mind you, I just brushed my teeth...please don't judge me.
Well, I guess that's just part of the mysterious wonder of the holidays or I have to learn how to pull the culinary emergency brakes every now and then. Should we go on some starvation diet to reset the body? Hell no, the last time I tried one of those I almost ate my dog on the second day. No, I propose we just reset the "kindness" button (in my case, it is my belly button) and adapt that lovely moderation lifestyle that has always worked in the past. Thankfully, we at Metro are fully stocked with all of the lean delicious proteins from the waters of the world to make your reset a pain free one. Heck, I've even created a couple of dishes to find your way home to healthy featuring Sauteed Shrimp and Kale Salad with Sweet Potatoes & Pan Grilled Arctic Char over a Spinach Salad with a White Balsamic Vinaigrette.
I sincerely hope you enjoy these recipes and I promise that in 2020 we will strive to exceed all of your fresh Seafood desires. Thank you as always for stopping by and allowing us the honor of serving you.
NEW MENU ITEMS!
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
To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The Stockton Farmers Market
WE WILL BE AT THE MARKET THIS WEDNESDAY, SO PLEASE CALL TO RESERVE YOUR FAVORITES 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
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
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
Grilled Miso Glazed Halibut Roll Grilled Miso Glazed Wild Halibut with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $11
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* $11
Metro's Classic Catfish "PO-BOY" Panko Crusted Wild Store Cut Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $10
Metro's Blackened Swordfish Pita Wrap Spicy Grilled Wild Swordfish Steak with Romaine Lettuce, Roasted Veggies and a Spicy Mayo on Locally Baked Pita Bread With a Choice of Soup* $12
Tuscan Dusted Grilled Arctic Char Over Classic Caesar Salad With a Choice of Soft Drink** $12
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* $12
Introducing the Baja Shrimp Salad Roll A Lime Baja Chopped Shrimp Salad with Mixed Field Greens, Avocado, Tomato, Red Onions and Lime Aioli on a Toasted Ciabatta Roll With a Choice of Soup* $10
The "Funky Fishmonger" The Fried Hake Roll Panko Crusted Atlantic Hake Fillet with Lettuce, Tomato, Red Onion, Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll With a Choice of Soup* $10
The Sea Bass Roll with Lobster Mayo Panko Crusted Local Sea Bass with Tomato, Mixed Field Greens and Lobster Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $12
The Scallop "Love Roll" (Mmm...that hug feels nice) Panko Crusted Day Boat Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll With a Choice of Soup* $10
Grilled Pesto Dorade (Sea Bream) over a Mixed Field Green Salad - SUPER HEALTHY! With a Choice of Dressing (on the side) With Choice of Soft Drink** $12
Grilled Mediterranean Branzino "Health Wrap" Grilled Lemon Herb Organic Branzino Fillet with Roasted Vegetables, Mixed Field Greens and a Basil Aioli on Lebanese Flat Bread With a choice of Soup* $11
(For those who don't love Fish but LOVE the People that do) Grilled Chicken "Caesar" Wrap Grilled Tuscan White Meat Chicken Wrapped in Lebanese Flat Bread with our House Caesar Salad With a Choice of Soup* $10
CHECK OUT OUR NEW MEAT OPTIONS ABOVE **Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water *Soup Choices- 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: Real Grey Sole Maine Uni Jonah Crab Claws Nantucket Bay Scallops Sea Bass Swordfish Hake Fluke (Sushi Grade) Jonah Crab Meat 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 Grouper 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 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 Certified Organic King Salmon Organic Scottish Salmon Prince Edward Island Mussels Local Musky Hatchery Rainbow Trout Large Maine Mussels
From the Pacific Northwest: 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: Belon (ME) Blue Points (NY) Fisher Island (NY) Ichabod Flat (Mass) Island Creek (Mass) Lucky Limes (NB Can) Mookie Blue (Mass) Pemaquid (ME) Spring Creek (Mass) Sweet Neck (Mass) Village Bay (NB Can) Wildling Bastard (NJ) Wellfleet (Mass) Blackberry (Va)
West Coast: Kumamotos (Calf) Nisqually (WA) Sunset Beach(Wa) Totten Inlet (Wa)
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY..
I DARE YOU TO FIND A NICER OYSTER SELECTION!
Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams
TODAY'S FEATURED RECIPES
Sautéed Shrimp and Kale Salad with Sweet Potatoes Serves 4 Yes, we all know that seafood is one of the healthiest proteins this big blue Marble has given us but coupled with this Kale and Sweet Potato salad it becomes a nutritional "S.W.AT." team for our crime ridden digestive system. Let's fill our forks with delectable heath little chef.
Ingredients 1½ pounds of medium size shrimp cleaned and deveined tails off. Call Metro ahead of time, we do this for free and with love. 2 tablespoons olive oil for cooking the shrimp 2 cloves of garlic crushed 1 large sweet potato, peeled and cut into ¼ inch cubes 2 cups finely chopped kale (stems removed) 2 shallots, finely chopped ¼ cup dried cranberries ¼ cup of pine nuts lightly toasted in a non-stick pan 2 tablespoons fresh lemon juice about 1 lemon 1 tablespoon of your best honey (Metro has local honey that will make a bee feel "randy") 1 to 2 tablespoon olive oil Salt and Pepper
How it's done Place 1 inch of water in the bottom of a small pot fitted with a steamer basket.
Add the sweet potato cubes and for 5-10 minutes over medium heat until just tender but still holding shape.
Transfer to a large bowl and stir in the kale, shallots, cranberries, and pine nuts.
Next, season Shrimp with salt and pepper and heat the 2 tablespoons of olive oil in a heavy frying pan.
Add the garlic to the pan and cook for 1 minute or until fragrant and lightly tanned. Next, add the shrimp and sauté for about 3 to 4 minutes or until shrimp turn pink and are opaque when knife tested; add the shrimp to the salad.
Finally in a small bowl, whisk together the lemon juice, honey, olive oil and a pinch of salt and pepper. Pour the dressing over the salad and toss to coat; season to taste with salt and pepper. Now I know what you're thinking, can this healthy and delectable meal erase all my years of bad nutritional behavior? Sadly, no but it is a start in the right direction and speaking of new starts, you might want to get rid of that "Pounder" bag of Peanut M&M's in your glove box...Ok, it's my glove box...sob.
Pan Grilled Arctic Char over a Spinach Salad with a White Balsamic Vinaigrette Serves 4 Time for a week of clean eating after...Yes, I did have one of those weekends where my healthiest choice was the club soda in my scotch and soda. Let's not waste time judging each other but start our delectable journey back to healthy. Are you in?
Ingredients For the Arctic Char 4 Fillets of Arctic Char 6 to 8 ounces each with the skin removed Olive oil for brushing grill pan 7 ounces baby spinach ½ of a medium red onion sliced very thin 1 sweet red bell pepper, sliced into strips 1 pint grape tomatoes sliced in half 1 carrot, sliced into ribbons with your vegetable peeler
For the Char Marinade The juice of 1 lemon; about 2 tablespoons 2 tablespoons of olive oil 1 teaspoon dried oregano 1 clove of garlic crushed and minced fine Salt and Pepper
For the White Balsamic Vinaigrette ¼ cup basil leaves 3 tablespoons white balsamic vinegar 1 shallot roughly chopped 1 tablespoon of water 3 tablespoons of olive oil Salt and Pepper
How it's done Combine the marinade ingredients in a shallow bowl or pie plate and add the fillet; turn to coat well and let marinate, covered on the counter for 15 to 20 minutes.
Next combine the vinaigrette ingredients in a small food processor or blender and "whizz" until smooth; adjust salt and pepper to taste and set aside.
Next preheat your grill pan or cast-iron skillet over medium high heat until it gets hot.
When the pan is ready brush with olive oil; Take the fish out of the marinade and grill, flesh side down for 4 minutes, flip and grill for another 3 to 4 minutes or until the fish is just opaque when fork tested.
To serve, divide the spinach, onions, carrots, tomatoes and peppers on 4 plates.
Top each plate with a Char fillet and drizzle with balsamic dressing over each.
Could the road to healthy eating be this easy? Yes, of course but make sure to stay alert in the morning for bagel and cream cheese construction on your morning commute.
EAT FISH LOVE LONGER!
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email:firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833