COOK YOUR AGRESSIONS AWAY BECAUSE JAIL IS NO FUN

Good morning to all of our beloved friends and clients and it seems as though many of you have emailed me regarding our current heat wave and how it has elevated aggressions in an already tumultuous current state of affairs.

I get it, you're hot and quite frankly, "piss clamed" off and you are just trying to enjoy what ever this Summer is. Some of you a little more than others like Gina from Lebanon who wrote in about her frustrations regarding her teenage son..."I politely asked this kid to take out the garbage and of course he bellowed out like I just beat him with a bar of soap in a pillow case. And then as I watched him drag his feet to the curb I actually thought of getting that bar of soap and pillow case but I remembered we switched to liquid body wash a couple of months ago..." Whoa, Gina that was dark, let's take a deep cleansing breath and hit the reset button. Okay, let's review our options, first we know you like to cook for the simple fact that you receive our Newsletter, so that's a good thing. So of course our first option is to COOK your Aggression away. But Funky Fishmonger, I'm hot and tired...Shush and just listen and remember you are a Little Chef. So first things first, we take our Chef knife and what do we do...we chop like we mean it (BTW don't be afraid to curse while chopping, we have to get this poison out). What else do we do...we toss ingredients into a food processor and when the machine is on high, you scream, no one can hear you, the machine is on. What else do we do...we Grill over open fire (should you want to pretend you're "flame kissing" that family member whose causing you strife, just know that you are safely in a no judge zone). And finally What else do we do...we sip (or chug) wine whilst cooking but just remember, don't start drinking before you cook, you might accidentally cut someone...by accident...wink. This therapy is best actualized in recipes that create the entire dinner like the recipe I wrote for you today,

Barbecued Swordfish and Veggies with a Minted Chimichurri. Yes, you do have to put the time in but heck, what else have we got to do these days. Now if you only have time for a quick "therapy" session then check out a simpler dish like the Sumac Monkfish Kebobs. The whole recipe takes under 30 minutes but you can really crush the Hake out of some Garlic. Oh Gina, I almost forgot our second option, which would be laying hands on your Kid...Sure, it sounds fun but remember no one and I mean no one looks good in a Orange Jumpsuit. Anyway, I hope those in need practice this "Kitchen Therapy" and more importantly know that we are all Pan Searing through this mess together. Thank you for stopping by and have a delicious day.

CLICK HERE TO PLACE AN ONLINE ORDER (48 HOURS IN ADVANCE) OR YOU CAN JUST CALL FOR A QUICKER PICK UP TIME 908-840-4332

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.

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 Stockton Market

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 10:00 to 5:00

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

Grilled Mediterranean Organic Salmon "Health Wrap"

Grilled Organic Scottish Salmon with Roasted Vegetables, Mixed Field Greens and a Basil Aioli on Lebanese Flat Bread

With a choice of Soup*

$12

Metro's Thai Tuna Burger

Grilled Ginger Garlic Ahi Tuna Burger with Asian Slaw, Tomato, Cucumber and Sriracha Aioli on a Toasted Bun

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*

$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

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

Metro's "Bass Kicking"

Grilled Mahi Tacos (2)

Grilled Spiced Mahi Fillet on Flour Tortillas (2) with shredded cabbage, Pico de Gallo sauce and Baja Sauce with a side of our homemade Pickled Jalapeños and Onions

With a Soft Drink**

$10

Grilled Miso Glazed Black Cod (Sablefish)

(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*

$11

"The Soon to Be Famous"

Snapper Roll

Cornmeal Crusted Snapper Fillet with a Grilled Corn Salsa and Lime Baja Sauce on a Toasted Ciabatta Roll

With a Choice of Soup*

$11

Grilled Lemon Herb Arctic Char over a Mixed Field Green Salad

(SUPER HEALTHY!)

With Choice of Soup*

$12

Grilled Pesto Organic Wild Black Grouper over our Classic Caesar Salad

With a Choice of Soft Drink**

$12

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*

$10

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

(For Those of You who Love Fish Eaters, But Not Fish)

Metro's Chicken "Caesar Wrap"

Panko Crusted Chicken Tenders with our House Caesar Salad Wrapped in Lebanese Flat Bread

With a Choice of Soup*

$10

CURBSIDE SERVICE IS AVAILABLE ON ALL TAKE-OUT MENU SELECTIONS

CLICK HERE TO SEE OUR NEW MENU!

**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

*Soup Choices- GAZPACHO IS BACK BABY! Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice

All Soups Loingly Made In-House

Today's Fresh Fish Selections

From the North

Whole Belly Clams (shucked steamers)

Golden Tilefish

Swordfish

Real Grey Sole (New Bedford)

Cod

Pollack (Blue Cod)

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:

Black Grouper

Sardines (Portugal and Spain)

Hiromasa (Yellowtail)

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:

Pompano

Sheephead (Bay Snapper)

Wild Catfish

Soft Shell Crabs!!!

Hard Shell Blue Claw Crabs (call or pricing and availability)

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)

Musky Hatchery Brook Trout

Tilapia

Organic Scottish Salmon

Prince Edward Island Mussels

Large Maine Mussels

From the Pacific Northwest:

Wild Alaskan Troll 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:

East Coast:

West Coast:

Beach Point (Mass)

Beau Soleil (NB Can)

Blue Points (NY)

Damsels in Distress (ME)

Glidden Point (ME)

Highbar Harbor (NJ)

Ichabod Flats (Mass)

Island Creek (Mass)

Lucky Lime (PEI)

Pemaquid (ME)

Sugar Shack (NJ)

Sloop Point (NJ)

Wellfleets (Mass)

Blackberry (Va)

Clams:

Maine Steamers

Little Neck Clams (RI)

Top Neck Clams (Conn)

Cherrystones (RI)

Fresh Chopped Clams

Kumamoto (Calf)

Totten Inlet (Wa)

Nisqually (Wa) Jumbo

Hammersley Inlet (Wa)

METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...

TODAY'S FEATURED RECIPES

Barbecued Swordfish and Veggies with a Minted Chimichurri Serves 4

Raise your hands if you have mint growing in your backyard? Yep, I'll bet you're sorry you did that. I know, how many Mojitos can you drink? Well, actually a lot but that's another story. Okay, now let's use up that mint while paying homage to the glorious Swordfish.

Ingredients

For the Swordfish and Veggies

4 each 6 to 8-ounce Swordfish Steaks 1 inch thick: you could also use Mahi or Cobia with Great success

1 large zucchini sliced in ½ inch thick slices on a bias

1 large yellow squash sliced in ½ inch thick slices on a bias

1 large sweet red pepper seeds and ribs removed, cut into quarters

For the Marinade

½ cup mint leaves

½ cup flat leaf parsley leaves

2 large cloves of garlic chopped roughly

¼ cup tarragon leaves

1 pinch of crushed red pepper flakes...pinch like you mean it little chef

1 teaspoon kosher salt

½ teaspoon black pepper

The finely grated zest of 1 lemon

The juice of 1 lemon

½ cup olive oil

For the Mint Chimichurri

¼ cup mint leaves finely minced

¼ cup parsley leaves finely minced

2 tablespoons tarragon leaves finely minced

1 medium shallot finely minced

2 tablespoons red wine vinegar

¼ cup olive oil

Salt and Pepper

How it's done

First make the marinade by combining all ingredients in a mini food processor and "whizz" until smooth.

For the Swordfish & Vegetables

Pat the Swordfish steaks dry with a paper towel. Place the fish in a shallow bowl or pie plate and pour half of the marinade over the fish and turn to coat. Let marinate on the counter for 30 minutes.

Toss the vegetables with the remaining marinade in a bowl and let sit at room temperature for 30 minutes.

For the Minted Chimichurri and Grilling

In a small bowl, combine the chopped mint, parsley, tarragon, shallots, vinegar, olive oil; season with salt and pepper, whisk to combine and set aside.

Preheat the grill to a medium high heat. When the grill is hot remove Swordfish and vegetables from marinade and cook for 5 minutes per side on the grill or until opaque in the center and the vegetables are crisp tender.

To serve transfer the Swordfish and Veggies to a serving platter and drizzle over the Chimichurri. Serve the extra on the side for animals like me who will undoubtedly dip everything else into this magical sauce...please do not judge me.

Sumac Monkfish Kebobs Serves 4

Can you count on your half-Lebanese Fishmonger to get you out of the weekday kitchen in less than 30 minutes? Can you count on your half-Lebanese Fishmonger to decimate all the Scotch in your house in less than 1 hour? Uh, hell yes! But now without judgement, let's make dinner.

Ingredients

1½ to 2 pounds of Monkfish cut into 1½ inch chunks...this can be lovingly done by a Metro Seafood Specialist with great pride and pleasure.

Bamboo skewers soaked in water for 20 to 30 minutes

2 cloves of garlic crushed and chopped

The juice of 1 lemon

1 tablespoon of sumac (a lemony tart spice found at all Mirages and Metro Seafood)

2 tablespoons of olive oil

Salt and Pepper

How it's done

In a medium glass bowl or pie plate combine the garlic, lemon juice, sumac and olive oil with a generous pinch of salt and pepper.

Add the Monkfish pieces to the bowl and toss to coat well; cover with plastic wrap and let marinate on the counter for 10 to 15 minutes.

Preheat your gas grill to medium high heat.

Remove the fish from the marinade and thread onto the wooden skewers.

On well-oiled grates cook the Monkfish skewers for 4 minutes per side or until just opaque when fork tested.

To serve, transfer the skewers to a large serving platter and garnish with lemon wedges.

Drizzle the skewers with a little of your best olive oil and without one thought of political correctness feel free to proclaim that this dish was easy-peasy Lebanesey. That's right fellow travelers, with some warmed pita and a simple salad you just crushed dinner.

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

Metropolitan Seafood & Gourmet 2020   

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