Good morning to all of our beloved friends and clients and should you not be aware, This Sunday is Groundhog's Day! Now as you know I will make my annual pilgrimage to Punxsutawney Pennsylvania to capture a glimpse at the famed Groundhog Phil...
Are you kidding me! This Sunday is Superbowl Sunday, I couldn't care less about that rabies infested rodent. Too harsh? Okay, you just keep getting your weather from a Groundhog and while you're at it, why don't you just get your news from a Ouija board. Sorry, Phil and I have some bad blood but I should not have taken it out on you. Anyway let's get back to what I really want to share with you today. As most of you know, like a bunch of us, one of my New Years Resolutions was to get back into the gym and hopefully extend a zestful tenure on this gorgeous blue marble.
Well, it has not been easy my fellow travelers to realize that my once fit self is now "training" with all of the vigor of a Honey Stuffed Pooh Bear. That said, this past week I was feeling pretty good and I had gotten to the gym a little earlier then expected. Now like I said, I was feeling good and dare I say a little confident in my just completed workout routine. In fact, as I looked at my watch I realized I still had 30 minutes to kill before going to work. As I passed one of the rooms in the gym I noticed some sort of class was beginning. Please don't ask me what the hell I was thinking but I went up to the instructor and asked "What kind of class is this?" she gleefully replied "A Yoga Pilates Class...have you ever done this before?" I answered back "No, but can I join in today?" To which she kindly answered "Of course but you might get a little "lost" but don't be discouraged." Looking back, those words should have caused me to run to my car and burn rubber out of the parking lot. Now there is "lost" like making a wrong turn and having to engage your GPS to find your way home and there is the kind of "LOST" I experienced. Okay, the class started off tame enough but after the first 5 minutes I was panting like a Bengal Tiger and dripping like an Iced Tea pitcher in August. Oh, and let's not forget that I tumbled over at least three times scaring the "becheeses" out of this nice woman next to me. And by the way, my kind of "Lost" was akin to a naked baby in the woods slathered with bacon fat surrounded by hungry wolves. Anyway, I guess my point is we all can get lost sometimes but the last thing I want for you Little Chefs is to lose your way in the kitchen.
That's right your Fishmonger GPS has created two new recipes to navigate deliciously through this weekend's festivities. They are as follows, Lebanese Mahi "Tacos" with a Harissa Yogurt "Salsa" & Spanish Pan Grilled Salmon with a Cilantro Yogurt Sauce. Thank you for spending this time with your Funky Fishmonger and to the Yoga instructor, I did not wash my matt, I had to throw it in the trash...that matt was never going to perform again.
Super Bowl LIV Headquarters Speaking of Super Bowl Festivities, Metro will once again be your connection for the most tasteful party selections Here are just some the Items we will be featuring Super Bowl WEEKEND Only Metro's Famous Chipotle Chicken Wings and Don't Forget About Our Old Bay and Classic Buffalo Wings Must order in advance! Hummus Platters Spicy Catfish Sticks with Remoulade Sauce Shrimp Cocktail Platters Buffalo Shrimp Coconut Shrimp Tequila Shrimp Rock "Pop Corn" Shrimp
Sushi Platters California Rolls (Real King Crab), Spicy Tuna, Salmon Avocado, Yellow Tail, Unagi(BBQ Eel) Smoked Fish Crab Claw Platters Blue Claw, Jonah Crab, King Crab and Snow Crab Fish Balls Crab Balls...no need to comment...grow up Stuffed Mushroom Caps with Either Crab or Sausage
Create your own Raw bar with Clams and Oysters on the half shell Fried Calamari, Scallops wrapped in Bacon, Stuffed Clams Metro, Clams Casino, Oysters Rockefeller, Tomato and Avocado Salsa with fresh fried Corn Tortillas and The best damn Coleslaw and Potato Salad in the State, Artisanal Local Cheeses and much More! ____________ 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
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
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
"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
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* $11
Rock Shrimp Tacos (2) (Hell Yeah, They Rock!) Lightly Breaded 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 Soup* $10
Metro's Classic Lobster Roll "Life is Sweet" Real Lobster Salad Served on a Fresh Baked Soft Roll with Baby Field Greens Comes With a Bag of Nork Fork Potato Chips With a Choice of Soft Drink** $20
Pan Seared Wild Pink Shrimp Over Classic Caesar Salad With a Choice of Soft Drink** $12
Metro's Lightning "BOLT" Roll (Bacon, Oyster, Lettuce, Tomato) I HOPE IT STRIKES ME DEAD! A Panko Crusted Oyster with Bacon, Lettuce, Tomato and Lemon Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10
Grilled Mediterranean Swordfish "Health Wrap" Grilled Lemon Herb Wild Swordfish with Roasted Vegetables, Mixed Field Greens and a Basil Aioli on Lebanese Flat Bread With a choice of Soup* $12
The "Fishmonger's Favorite" The Fried Fish Roll (aka the funky fishmonger) Panko Crusted Wild Hake Fillet with Lettuce, Tomato, Red Onion and Pickle with Tartar Sauce and a Touch of Hot Sauce on a Toasted Soft Roll With a Choice of Soup* $10
Thai Snapper Pita Wrap Panko Crusted Snapper With Mixed Field Greens, Tomato, and Sriracha Aioli on a fresh Baked Pita With a Choice of Soup* $10
Grilled Rosemary Dusted Sea Bream (Dorade) Over a Mixed Field Green Salad (Choice of Dressing) With a Choice of Soft Drink** $12
(For those Folks who love fish eaters but not fish) Chicken "Club" Pita Wrap (no membership required) Seasoned Panko Crusted Chicken Breast with Lettuce, Tomato, Smoked Bacon and Mayo on Locally Baked Pita With a Choice of Soup* $10
CHECK OUT OUR NEW MEAT OPTIONS HERE
**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 Jonah Crab Meat Jonah Crab Cocktail Claws Bluefish Porgies (Jumbo) Scup Nantucket Bay Scallops Sea Bass Swordfish Hake Fluke (Sushi Grade) Day Boat Sea Scallops "Dry" Maine Steamers Nova Scotia Halibut Monkfish Monkfish Liver 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: Wild Patagonian King Salmon Anchovies (Greece) Red Grouper Madia (Sea Bream) Japan Sardines (Greece) Mahi Hiramasa (Yellow Tail) Say Sashimi! Ahi Sushi Grade Tuna U-4 Head-On She Tiger Prawns (Nigeria) Turbot (Spain) Carabineros (Spanish Red Shrimp) New Zealand Green Lip Mussels Branzino (Mediterranean Sea Bass) Dorade (Sea Bream) Colossal U-6 Shrimp 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 Thresher Shark 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 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:
West Coast: Kumamotos (Ca) Kumo Gway (Wa) Nisqually (Wa) Sunset Beach(Wa) Totten Inlet (Wa)
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
East Coast: Belon (ME) Blue Points (NY) Bambalam (NJ) Highbar Harbor (NJ) Ichabod Flat (Mass) Island Creek (Mass) Lucky Limes (NB Can) Mookie Blue (Mass) Moonshoal (Mass) Raspberry Pt. (PEI) Pemaquid (ME) Rocky Nock (Mass) Rose Cove (NJ) Spring Creek (Mass) Sweet Neck (Mass) Three Bay (Mass) Village Bay (NB Can) Wellfleet (Mass) Wilding Bastard (NJ) Blackberry (Va)
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
Lebanese Mahi "Tacos" with a Harissa Yogurt "Salsa" Serves 4 As an avid fan of Jazz I can tell you first hand that Fusion Jazz is in one word, garbage. But that doesn't mean all Fusion is gratuitous and painful bass solos. Take this Fusion recipe for example, it's got a tasty beat and you can dance to it.
Ingredients 1½ to 2 pounds Mahi Fillets, skin removed; You could also use Swordfish or Shark with great results Salt and Pepper 2 tablespoons of olive oil to cook with For the Marinade 2 tablespoons of Harissa 2 cloves of garlic minced fine ½ cup of each fresh chopped flat leaf parsley and mint 1 good pinch of crushed red pepper flakes 2 teaspoons ground cumin 1 teaspoon ground coriander ¼ teaspoon ground cinnamon 1 (2-inch) knob of ginger root, peeled and roughly chopped 2 small shallots roughly chopped The juice of 1 lemon 2 tablespoons olive oil For Serving Thinly sliced sweet or red onions 2 big handfuls of Baby Arugula 8 Warmed Pitas for serving Lemon wedges For the Harissa Yogurt "Salsa" 3/4 cup Lebneh or Greek Style Yogurt; Metro has the Lebneh and we think it's the Bomb 1 to 2 tablespoons of Harissa paste (This Middle Eastern Pepper Paste is a spicy little secret ingredient) 2 cloves of garlic minced very fine ½ cup each of fresh chopped flat leaf parsley and mint Salt and Pepper
How it's done First make the salsa by whisking together all of the ingredients in a small bowl; season to taste with salt and pepper and set aside.
Next add the marinade ingredients into a blender with a good pinch of salt and pepper and "Whizz" until smooth. Pour the marinade in a resealable bag and place the fish in the bag. Allow the fish to marinate on the counter for about 30 minutes.
Heat the 2 tablespoons of olive oil over medium high heat in a heavy skillet and remove Mahi from the marinade and sprinkle with a little more salt and pepper.
When the oil is just starting to smoke, cook the fillets, flesh side down first for 4 to 5 minutes per side or until just opaque when fork tested; transfer fish to cutting board and cut into large 2-inch strips.
To serve, make the tacos by placing some fish on each warm pita and top with some arugula and sliced onion. Finally drizzle the sauce over each taco and garnish with lemon wedges. If you want to complete your Fusion experience, light up the hookah and take a shot of Tequila...it really brings the whole theme home.
Spanish Pan Grilled Salmon with a Cilantro Yogurt Sauce Serves 4 Tasty, Check...Kind of Spicy, Check...Healthy, Check...Easy, Check...Flavor Packed, Check, Check. These "check offs" ironically are not only good for deciding if you want to make a recipe again but they were also on my "Score" sheet when I auditioned to be an exotic male dancer at Chippendales in the late 80's.
Ingredients 4-Salmon fillets 6 to 8 ounces each with the Skin on with scales removed (Organically Farmed or Wild Salmon will both work beautifully) 2 tablespoons of olive oil For the Marinade 1 tablespoon of smoked paprika ½ teaspoon of cayenne pepper 1 teaspoon of ground coriander 2 tablespoons of fresh chopped cilantro 2 cloves of garlic minced 2 teaspoons of finely grated lemon zest The juice of 1 lemon Salt and Pepper 2 tablespoon of olive oil For the Cilantro Yogurt Sauce 1 cup of Lebneh or Greek Style Yogurt (Metro Fans know and love the Lebneh) 1 cup of fresh chopped cilantro 1 clove of garlic minced fine 1 teaspoon of smoked paprika Salt and Pepper For serving Lime wedges and Cilantro Sprigs
How it's done In a shallow bowl or pie plate combine the marinade ingredients and season to taste with salt and pepper.
Place the Salmon fillets in the marinade and turn to coat well; cover with plastic wrap and let marinate at room temperature for 30 minutes.
While the fish is marinating, whisk together the ingredients of the Yogurt Sauce; season to taste with salt and pepper and set aside.
Preheat your grill pan or cast-iron skillet over medium high heat.
Brush the grill pan with the olive oil; remove the salmon fillets from the marinade and season with a little more salt.
Grill the fish, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.
To serve, transfer the fish to a serving platter and garnish with lime wedges and cilantro sprigs. Serve with the Cilantro Yogurt Sauce. Oh, I almost forgot, if any of you are planning on auditioning for an exotic dance company, please know, that although hip movement is essential, wearing a big smile will always land you the job.
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