Good morning to all of our beloved friends and clients and may I say BRAVO to all the home chefs out there who have been cooking up a culinary tempest.

Seriously you guys and gals have been nothing but impressive regarding your cooking "chops" and your ability to speak "Chef" in your own kitchen. Why just yesterday, William from Whitehouse was telling me about the dishes he created last week for his family and then it happened, he started speaking chef and saying things like "...well, I looked at the reservations on the book (his family of four) and saw I had a four-top of VIPs. Well I started my mise en place (French for "everything in its place" or prep work before cooking) and by the time service came the clock got away from me and before I knew it I was in the weeds (a term used for falling behind in the kitchen). Now you know I always do my Sole Veronique A la minute ( French for "in the minute,") but my..." I had to stop him there and say "Whoa big cat, I can't even digest the amount of Chef Speak you just Brunoised (French term for fine chopping) on me. By the way, what do you do for a living when you're not "bamming" it like Emeril Lagasse in your kitchen?" and without a beat he said "Oh, I'm a Bookkeeping, accounting and auditing clerk but my real passion is writing haiku." I did not see that coming, no not the Bookkeeping, accounting and auditing part, the haiku was what really melted my brain (full disclosure, I'm a fan of the 5-7-5 format). Well either way, to all the folks out there feeling your Little Chef growing into a Bigger Chef (sorry, that sounds wrong but you know what I mean) I am super stoked to have new contemporaries to chat with regarding cooking techniques and the merits of an Egg Cuber (just kidding there is no merits to eating squared hard boiled eggs).

And to William, I hope you will enjoy my haiku, "Now that you can cook, Here are today's recipes, Cook your heart out dude." Sorry it's no Willy Shakespeare but all in all a solid haiku. Oh, I almost forgot, here are the recipes I promised; Grilled Halibut over a Zucchini Arugula Salad & Grilled Whole Red Snapper with a Lemon Basil Drizzle. All kidding aside, these dishes sound "Chefy" but are quite easy. In closing please know that whether you are a seasoned Little Chef or just a "I make a good Ramen" cook, the staff at Metro is eager to help you create delicious and healthy meals for you and your loved ones. Please just ask us for any guidance at all but remember should you start wearing a chef coat in the house, you must also wear pants, even during your "Little Chef" zoom party.



DIRECTIONS OF THE LOBSTER BAKE 1 ADD 2 QUARTS OF WATER TO THE POT 2 PLACE POT ON HIGH HEAT 3 WHEN YOU SEE THE FIRST BILOWS OF STEAM; SET TIMER FOR 20 MINUTES AND THE WHOLE THING IS DONE...BOOM...YOU JUST MADE A LOBSTER BAKE IN YOUR OWN BACKYARD We are introducing our Newest "Family Meal" Marechiara...Boom! A Medley of Sea Bream, Shrimp, Scallops, Clams, Mussels and Calamari in a Light Tomato Sauce FEEDS 4...$70 (48 hour notice)

UPDATED PROCEDURES 1 You can COME IN the store and shop (we are limiting the number of customers for your safety). You must wear a mask and observe all physical distancing protocol.

2 You can call in an order anytime you would like and as long as we have time availability...we love taking care of you. You can click here for a (48 hour in advance) order (we will call you the next day for confirmation). VERY IMPORTANT; IF YOU HAVE AN ORDER PLEASE CALL US WHEN YOU ARRIVE, YOU DO NOT HAVE TO WAIT IN LINE. You cannot order a deep tissue massage but an elbow rub is on the table.

3 You can bring the family together with one of our "Family Meals" see photos to the left including our Newest Addition MARECHIARA...OH MY NEAPOLITAN DEEP SEAFOOD SOUL KISSES (A Medley of Fresh Seafood including, Sea Bream, Shrimp, Scallops, Clams, Mussels and Calamari in a Light Tomato Sauce) FEEDS FOUR PAISANOS $70 and comes with crusty bread for your dipping pleasure.

4 Regarding Take-Out (hot meals) please feel free to call as early as possible to get your desired time pick-up (for example, you can call in this morning for Fish Tacos tonight, heck, you can let us know about the Fish & Chips you are planning for this Friday). We hope this helps as Time Slots are limited.

5 Please allow us to assist you in any way possible it is our mission and delight to serve you.

6 Also along with our fresh fish offerings, we also carry fresh produce (Asparagus, French String Beans, Salad Mix, Potatoes, Onions, Carrots and so much more). Moreover, we have a full line of Rice, Imported pasta, olive oil and vinegars so please do not hesitate to ask for anything at all as we would love to save you another trip to the store. Seriously just ask, if we have it, you'll have it.

7. And lastly, We know that along with the obvious health issues some of you might be finding yourself in severe financial crisis, due to layoffs during this time. Please do not hesitate to call the store or direct message us on Facebook or Instagram so we may provide a hot meal, free of charge, to those in need. This will be practiced with the utmost discretion maintaining complete privacy to all of those involved. You have plenty to worry about but we will have no one in our community go hungry tonight.

To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The PLEASE CALL YOUR ORDER IN ADVANCE SO WE MAY SERVE YOU BETTER Stockton Farmers Market Stockton NJ FRIDAYS and SATURDAYS NO SUNDAYS (temporary hours) PLEASE FEEL FREE TO CALL OUR MAIN NUMBER TO ORDER SEAFOOD 908-840-4332 to pick-up at the Market THERE WILL ONLY BE FRESH FISH AT THE MARKET THIS WEEK...NO TAKE-OUT OPTIONS...THANK YOU AND BE SAFE STOCKTON MARKET HOURS Friday 3:00 to 9:00 Saturday 9:00 to 4:00 NO SUNDAYS UNTIL FURTHER NOTICE

Don't Forget to Like Us On Facebook For Special Deals and Updates! TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332


The Scallop "Love Roll" (Mmm...that virtual 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 Bistro Tuna Burger Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil Aioli on a Toasted Roll With a Choice of Soup* $11

Metro's Classic Lobster Roll "Life is Sweet" Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens Comes with a French Fries $20

Metro's Catfish "PO-BOY" You Have to Try This One! Cornmeal Crusted Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Soft Roll With a Choice of Soup* $10

Grilled Mediterranean Salmon "Health Wrap" Grilled Organic Salmon with Roasted Vegetables, Mixed Field Greens and a Basil Aioli on Lebanese Flat Bread With a choice of Soup* $12

Grilled Miso "Hero" Roll (Calling All Hungry Samurais) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $12

Grilled Icelandic Arctic Char over our Classic Caesar Salad With a Choice of Soft Drink** $12

Grilled Tuscan Spiced Sea Bream (Dorade) over a Mixed Field Green Salad...SUPER HEALTHY! With Choice of Soup* $12

Metro's Snapper Baja Roll Cornmeal Crusted Snapper with Mixed Field Greens, Guacamole, Tomato, Red Onions and Lime Aioli on a Toasted Soft Roll With a Choice of Soup* $10

Metro's Lightning BOLT (Bacon, Oyster, Lettuce, Tomato) Roll (calm the thunder in your belly) A Panko Crusted Oyster with Bacon, Lettuce, Tomato and Lemon Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10

(For Those of You who Love Fish Eaters, But Not Fish) Metro Chicken "Caesar" Wrap Panko Crusted Chicken Breast Wrapped in Lebanese Flat Bread with our House Caesar Salad With a Choice of Soup* $10

Metro's House Burger Locally Sourced Grass-Fed Beef Served with Lettuce, Tomato, Red Onion and Side Pickle Choice of Cheddar or American Cheese Comes with French Fries $12


**Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water *Soup Choices- GAZPACHO IS BACK BABY! 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: Large Whiting Blackfish (Tautog) Golden Tilefish Swordfish Real Grey Sole (New Bedford) Cod Hake (if butter could swim) Maine Steamers Porgies (Scup) Sea Bass Fluke (Sushi Grade) Day Boat Sea Scallops "Dry" Nova Scotia Halibut 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 Mahi Dover Sole (Spain) Turbot (Spain) Branzino Dorade (Sea Bream) Ahi Sushi Grade Tuna U-4 Head-On She Tiger Prawns (Nigeria) Carabineros (Spanish Red Shrimp) New Zealand Green Lip Mussels 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: Boiled or Live Crawfish (hello Beer) Soft Shell Crabs!!! American Red Snapper Fresh Florida Rock Shrimp Fresh Jumbo Lump Crab Meat Fresh Lump Crab Meat Special Crab Meat Blue Crab Cocktail Claws with Horseradish Sauce

From Sustainable Seafood Sources: Certified Organic King Salmon (BC Can) 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) Copper River King and Sockeye Salmon Arriving Tonight (Call to Reserve Yours) 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: Beau Soleil (NB Can) Blue Points (NY) Damsels in Distress (ME) Glidden Point (ME) Ichabod Flat (Mass) Island Creek (Mass) Lucky Limes (PEI Can) Mookie Blues (Mass) Pemaquid (ME) Sloop Point (NJ) Sugar Shack (NJ) Wellfleets (Mass) Willding Bastards (NJ) Blackberry (Va)

West Coast: Kumamoto (Calf) Totten Inlet (Wa) Nisqually (Wa) Jumbo Hama Hama (Wa)


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


Grilled Halibut over a Zucchini Arugula Salad Serves 4 You just signed up for your first "Hot Yoga" class and although you want to go knees deep in a large calzone you know you must try to eat clean or that Yoga class can turn into a Hot Mess. Can Healthy and Delicious live in harmony? Uh Yeah! And I have the recipe to prove it.

Ingredients For the Halibut 4 Halibut fillets 6 to 8 ounces each with the skin removed Salt and Pepper Olive oil for brushing the fish

For the Salad 1 tablespoon Capers rinsed drained and roughly chopped 1 large or 2 small shallots chopped The juice of 1 lemon 1 teaspoon of finely grated lemon zest 2 teaspoons of White Wine Vinegar 3 tablespoons of olive oil 1 large or 2 small Zucchini sliced paper thin long ways on your mandoline (Note: I have also made this salad using my spiralizer with great results) 3 ounces of Baby Arugula 1 cup of Grape Tomatoes halved

How it's done Place the halibut fillets on a plate and season generously with salt and pepper; gently brush with olive oil and let sit at room temperature while you prepare the salad.

Preheat your grill to medium high heat.

To make the salad dressing, combine capers, shallot, lemon zest and juice and white wine vinegar in a small bowl. While whisking, slowly pour in 3 tablespoons of olive oil until emulsified; Season to taste with salt and pepper and set aside.

When your barbecue is hot, grill the fillets, flesh side down first, for about 5 to 6 minutes per side or until just opaque when fork tested. Meanwhile, combine the salad ingredients in a large bowl and toss with half the salad dressing. To serve, divide the salad among four plates and place a halibut fillet on top of each dish.

Drizzle over the remaining salad dressing and get ready to send out the invitations for the wedding of the Season; Ms. Healthy and Mr. Delicious are getting married. Please know the open bar will be serving Grey Goose Wheat Grass Martinis...count me in.

Grilled Whole Red Snapper with a Lemon Basil Drizzle Serves 4 Should you ever want to pay homage to Mother Earth in the form of a Barbecued Sacrifice then, let's go to the mountain top and make a dinner worthy of "Mama E". And by worthy, I mean more than that pathetic white pine sapling you planted on earth day...You know a deer ate it not more than 10 minutes after you left.

Ingredients 2 whole 2 pound Red Snapper gutted and scaled with the gills removed with 3 cuts made into the flesh on both sides about ½ inch deep. This is a job lovingly performed by your Metro Seafood associate. You could also use Branzino or Sea Bream. 2/3 cup olive oil 3 tablespoons plus 1/4 cup fresh lemon juice...Thank Cod for free lemons at Metro 1½ teaspoons fennel seeds, coarsely crushed with a rolling pin or wine bottle 1½ teaspoons salt 1 teaspoon black pepper 1 cup lightly packed fresh basil leaves 1 large clove garlic 1 teaspoon grated lemon zest

How it's done Place the fish in a large enough container to hold both fish. In a small bowl whisk together 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper and rub it onto the fish making sure you also slather some in the chest cavity. Let the fish marinate, covered with plastic wrap for 20 to 30 minutes at room temperature; turn the fish once during this time. Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the Lemon Basil drizzle with salt and pepper to taste and set aside.

Prepare your charcoal or preheat your gas grill to medium heat.

Remove the fish from the marinade and season with salt and pepper.

Next, on well-oiled grates, grill your Snappers for 15 minutes per side flipping only once with the grill lid down.

The fish is done when the meat is just opaque when fork tested and pulls away from the bone.

Transfer the Snappers to a large platter, garnish with lemon wedges and spoon over a little of your lovely Lemon Basil Sauce. Serve the rest of the Lemon Basil Drizzle on the side as your dinner-mates forgo their inhabitations and finally enjoy life "off the bone." Okay, I admit that last line was a tad weird but the only thing weird here is that your dinner guests didn't build a temple for you after dessert. ALL HAIL LITTLE CHEF!


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