Category Archives: Recipes

Memorial Day Weekend Recipe – Grilled Catfish Over Chipotle Slaw

Metropolitan Seafood - Hunterdon County NJ

South Western Spicy Grilled Catfish over a Chipotle Slaw

Hmmm…let me think how can I get more Cerveza in my diet and not seem like I’m a problem drinker? Got it…make this spicy @** kicking south of the border dish and claim I’m just trying to cool my palette down…yeah, that’ll work. Note: if you find this dish too spicy please perform “I’m a little tea pot” at the table.

Serves 4
For the Catfish
¼ cup olive oil
1 teaspoon salt
2 teaspoons cayenne pepper
The juice of 2 limes
1 teaspoon of lime zest
3 large cloves garlic, minced
3 large shallots, minced
2 teaspoons ground cumin
1 bunch cilantro, leaves only, finely chopped
4 each 6 to 8 ounce portions of Catfish. This recipe is also great with Snapper, Grouper, Salmon or even Shrimp
Olive oil for brushing grill
Lime wedges, for garnish
Sour cream for a cooling garnish
For the Slaw
2 cups shredded cabbage
1 carrot, shredded
1 onion, diced
1 red bell pepper, diced
1 chipotle in Adobo or more if your feeling the heat vibe…yes these are available at Metro I also use them as breathe fresheners
2 teaspoons chopped fresh cilantro
1/3 cup olive oil
1 tablespoon and 1 teaspoon apple cider vinegar
2 teaspoons white sugar
3/4 teaspoon cayenne pepper
Salt and pepper to taste

How it’s done
In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lime juice, lime zest, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).

Place the Catfish fillets in a large glass pie dish or ceramic container. Pour the marinade over the Catfish. Make sure the fillets are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.

Meanwhile in a large bowl, toss together the cabbage, carrot, onion, red pepper, chipotle and cilantro. Set aside. In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

Preheat gas grill to high heat. Brush grill clean with wire brush and rub with a little olive on some bunched up paper towels. Grill the Catfish for 4 to 5 minutes on each side, until done to your liking. Plate Slaw into four dishes and place Catfish on top garnish with Cilantro, lime wedges and a dollop of sour cream. Don’t use low fat…have a Corona light instead.


Metropolitan Seafood Co. Inc.
42 Old Highway Clinton NJ 08809

RECIPE: Rainbow Trout with Roasted Asparagus and Pearl Couscous

Metropolitan Seafood - Hunterdon County NJ

Near Round Valley Reservoir the new home for the Metropolitan Seafood Company of Clinton, NJ is being built.  I have asked  Metro’s President Mark J. Drabich to share some recipe ideas with the local fisherman. This is the first installment of several to come. I hope you enjoy.
Robert Ivan –

To those fellow travelers who requested a delicious and economical recipe with the “Green” consciousness of Ed Begley Jr. I say this one will have your taste buds dancing with your tiny carbon footprints.

Serves 4


  • 2 tablespoons olive oil
  • 1 3/4 cups Pearl couscous also called Israeli couscous and is available at Metro Seafood & Gourmet
  • 1 ¾ cup of either Vegetable, Chicken or Fish Stock…in the freezer case at Metro
  • 1 bunch Asparagus
  • 4 sprigs of fresh Thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 to 4 Fresh Trout (from the local Musky Hatchery if you didn’t catch any at Round Valley) butterflied to remove bones and scaled. This is a job lovingly handled by any Metro Seafood specialist
  • 1 tablespoon capers, drained
  • 1 tablespoon unsalted butter
  • ½ cup white wine
  • Lemon wedges for garnish. (What the heck you get free lemons at Metro…might as well use them.)

How it’s done

Preheat oven to 450. Next heat 1 tablespoon of the oil in a medium saucepan over medium-high heat; add couscous and, stirring constantly, toast until light amber in color, about 2 minutes. Add stock, bring to a boil, reduce heat to low, cover, and simmer 8 to 10 minutes, until water has been absorbed and couscous is al dente. Fluff with a fork and season with salt and pepper to taste.

Meanwhile, on a baking sheet, toss asparagus and thyme sprigs with 1/2 tablespoon of the oil and half of the salt and pepper. Roast 10 to 15 minutes or until crisp tender.

Pat fish dry and season with remaining salt and pepper. Heat the remaining oil in a large nonstick skillet over medium-high heat until shimmering. Add fish to skillet, skin side down, and cook undisturbed for 3 minutes; turn fillets and cook until fish is just cooked through, about 2 to 3 minutes longer. With a slotted spatula, transfer fish to a large plate.

De-glaze skillet with the half cup white wine scraping up browned bits; add capers and butter, remove skillet from heat, and swirl until incorporated.

To serve, mound couscous on each plate and top with fish and roasted asparagus. Spoon caper sauce over fish. Serve with your free lemon wedges and if you really want to be green forgo the napkins and just wipe your hands your pants.


Metropolitan Seafood Co. Inc.
42 Old Highway Clinton NJ 08809