Good morning to all of our beloved friends and clients who may be suffering through this hellacious heat wave that has come upon us.
To all of our lovely clientele who so charmingly ask the age old question "Hot enough for you?", I jovially answer...May I push you into an active Volcano...or perhaps ride you like a Mythical Flying Horse to scope out the landscaping on the Sun.
It's hot my friend, and when your fellow traveler is sweating like a Rodeo Bull...let's keep the comments to yourself.
That said, I still love the "Just for the Halibut" joke...no really it's still rings funny to me.
I am extremely proud of today's recipes...for those who love spicy check out the "Jerk" Catfish and for something light and cool I designed a lovely grilled Shrimp salad with couscous.

Don't forget, if you are making these recipes mention it to your Metro Seafood associate and get 15% off per pound on that fish item

Check Out the Website for a Full List of Breads, Cheeses, Sweets and Desserts Available

To our dear friends in PA ...Every Friday we will be at the Ottsville Market...
Please feel free to call our store (908-840-4332) to have anything in particular brought down for you, but as always a great selection will abound.

To all of our fellow travelers South West, Metro will be at the Stockton Market on Fridays from 1-7p.m., in addition to Saturdays 9:00am to 4:00pm and Sundays from 10:00am to 4:00pm

Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering our World Famous Fish and Chips on FRIDAYS ONLY

Some Great Take-Out Specials
908-840-4332
Click Here for Full Take-Out Menu

Lunch Order of Our Famous Fish And Chips
Hand battered fish served with crispy fries, Cole slaw, malt vinegar, and tartar sauce
$6

Spicy Catfish Bites
Cajun Panko Crusted Catfish Platter
With Crisp Fries, Coleslaw, Lemon and Tartar and Cocktail Sauce
With a choice of Soft Drink**
$8

Grilled Blackened Swordfish over a Classic Caesar Salad
With a Choice of Soft Drink**
$12

Whole Belly Clam Roll
Buttermilk Battered Whole Belly "Steamer" Clams
With Lettuce, Tomato and Tartar Sauce on a Portuguese Roll
With a Choice Soft Drink**
$8

Grilled Ginger Lime Wild Sockeye Salmon Pita Wrap
With Oven Roasted Vegetables and Wasabi Sauce
With a choice of Soup*
$9

Thai Tuna Pepper Steak with Sweet Peppers and Onions
Over a mixed Field Green Salad
With a choice of Soft Drink**
$9

Tuna Salad Roll
Fresh Steamed (Not Canned) Tuna Salad served on a Portuguese Roll with Baby Field greens and Tomato
With and order of Crisp Fries
$7

Grilled Basil Balsamic Tilefish Pita Wrap
Grilled Herbed Tilefish with Lettuce Tomato and Basil Aioli on Locally Baked Pita
With a Choice of Soft Drink**

$9
(For those Folks who love fish eaters but not fish)
Panko Crusted Chicken "Club" Pita Wrap
Panko Crusted Fresh Chicken Breast with Lettuce, Tomato and Mayo on a locally baked Pita Bread
With a choice of Soft Drink**
$7
** Soft Drink Choices for specials Coke, Diet Coke, Sprite and Water
*Soup Choices- Manhattan or New England Clam Chowder, Lobster Bisque and Chicken Rice
Of course all of these soups are homemade...that's how we roll

Today's Fresh Fish Selections
From the North: Monkfish, Skate, Dry Day Boat Sea Scallops, Swordfish, Hake, New Bedford Grey Sole, Fresh Rhode Island Squid, Flounder Fillet, Nova Scotia Halibut Fillet, Flounder Fillet, Rhode Island Little Necks, Cherry Stones and Top Neck Clams, Nova Scotia Hard-Shell Lobsters, Empress Jonah Crab Cocktail Claws

From the Waters of the World: New Zealand Pink Snapper, Manila Clams, New Zealand Cockles, Mediterranean Branzini and Durato, Wild Caribbean Hopper Pink Shrimp(See Recipe Below), Cold Water New Zealand Lobster Tails, North African and Spanish Octopus both large and baby, Baccala(Salt Cod), Spanish Crawfish Tail Meat

From the South: Fresh-Never-Frozen Jumbo Florida Shrimp(See Recipe Below), Golden Tilefish, Bluefish, Cobia(Lemonfish), Rock Shrimp, Soft Shell Crabs, Real American Red Snapper, Red Grouper, Fresh Lump and Jumbo Lump Crab Meat, Sushi Grade Ahi Tuna, Blue Crab Claw Meat

From Sustainable Seafood Sources: Icelandic Arctic Char, Fresh Organically Farmed Atlantic Scottish Salmon, Prince Edward Island Mussels, Costa Rican Tilapia Fillet, Local Musky Hatchery Rainbow Trout, Store Cut White Catfish(See Recipe Below)

From the Pacific Northwest: Alaskan Black Cod(Sablefish), Wild Alaskan Taku River King Salmon, Wild Alaskan Ivory Salmon, Wild Caught Copper River Sockeye Salmon, Fresh Plump Shucked Washington State Oysters, Jumbo King Crab Legs and Snow(Ophelia) Crab Legs

Metropolitan's Half-Shell Selection for the Weekend

East Coast:
Cotuit (Mass.)
Flying Point (Maine)
Yarmouth (Mass.)
Blue Point (Conn.)
Wellfleet (Mass.)
St. Simon (New Brunswick Canada)
Bagaduce (Maine)
James River (Virginia)

West Coast: Jumbo Peale Passage (Washington State)
Jumbo Miyagi (Washington State)
Mirada (Washington State)
Gold Creek (Washington State)
Kumomoto (California)
Fish Point (Washington State)
Mark's Original Recipes

Grilled Shrimp with a Feta and Pearl Couscous Salad
Serves 4
For those pseudo foodies that bombastically proclaim, "Seafood and Cheese don't ever go together", I unapologetically answer, "Could you please shut your blow hole and put down the remote and pick up a pan, you "poser" food network chef" or sometimes I say, "how about try this dish, I think it might change your mind friend".

Ingredients
1½ pounds Large Shrimp peeled and deveined with the tails removed
Olive oil, to drizzle
4 wooden or metal skewers
1 cup of Pearl/Israeli Couscous
1 ½ cups of boiling fish stock of course you could use chicken or vegetable stock...yes Metro makes all of these
½ cup of oregano leaves
½ cup of fresh mint leaves
½ cup of flat leaf parsley leaves
Finely grated Zest and juice of 1 lemon
1 garlic clove, crushed
2 large or 4 small scallions sliced thin on a diagonal
1-5 ounces package of Baby Arugula
½ pound of Good Feta Crumbled...Metro has a Sheep Milk Bulgarian Feta that will make you punch a goat in the mouth...translation, it's really good

How it's done
In a small sauce pan heat 1 teaspoon of olive oil to high heat and toast the dry Couscous for 2 minutes until tan and then add the stock; bring to a boil and cook till tender about 7 minutes. Allow the couscous to cool and set aside
Prepare Charcoal or preheat gas grill to high heat
Thread the shrimp onto the skewers, brush with olive oil and season both sides with salt and pepper. Grill the shrimp for 2 to 3 minutes per side. Note the shrimp should be just undercooked when you take them off the grill, they will continue to cook.
Put all of the herbs, lemon zest and garlic on your cutting board and chop with your chef knife until everything is finely chopped and combined. Place the chopped herbs into a bowl and stir through the cooked couscous, lemon juice, scallions, and arugula. Season the couscous and herbs to taste with salt and pepper and add a good glug of olive oil.
To serve, fold the grilled shrimp into the couscous, divide among four plates and sprinkle over the feta cheese.
Oh fishmonger, once again have peeled back another layer of knowledge on this culinary onion you so lovingly call our journey. My pleasure, little chef but remember those occasional tears you may shed will only make you grow more hungry...what the...shoot! I forgot to take my meds today.