Specials for the Week of November 9th-15th, 2017 While Supplies Last...
Weekly Specials
Wild Brazilian Wahoo fillets

$12.95 per pound
Wild Brazilian Swordfish fillets

$11.95 per pound
Wild Gulf Red Snapper fillets

$19.95 per pound
Fresh Never Frozen Wild Gulf Extra Jumbo 16/20 count Shrimp

$13.95 per pound
Ocean Raised Norwegian Salmon

$9.95 per pound
Fresh Wild Gulf 36/40ct Peeled & Deveined Rock Shrimp

$13.95 per pound
“Spotlight Items of the Week"
La Boucherie Bacon Products

You can wrap just about anything in bacon and it'll be good, but there's something just so perfect about wrapping shrimp or a jalapeno pepper in it.

Pick up a few packs while you're in for the tastiest side items in town.

Bacon Wrapped Shrimp $10.95 per pack
Bacon Wrapped Pepper $9.95 per pack
The Spice Lab 

The Spice Lab’s rubs are carefully blended to enhance the flavor of your favorite seafood. From spicy seasoning, all the way to a delicious salt free rub to keep your salmon meal nice and healthy, the Spice Lab is a must try for any seafoodie!

Salt Free Salmon Seasoning $8.49 each

Spicy Seafood Seasoning
$8.49 each

Citrus n' Garlic Seasoning
$3.50 each

Tuscany Spice Blend
$3.50 each

Holiday Gift Baskets From Groomer's Seafood!
Featured Recipe:
Grilled Key Lime Honey Swordfish

4 six-eight ounce Swordfish Steaks
Approximately 3 Dried Chili Pasilla
Approximately 2 Dried Arbol Chilies
3 Tablespoons of Olive Oil
4 Ounces of Key Lime Juice, Fresh Squeezed (About 13-15 Key Limes)
3 Cloves of Garlic, Whole
1 Ounce of local Holdman Honey
½ Bunch of Cilantro
2 Ounces of Brown Sugar
Kosher Salt and Black Pepper to Taste

Serves: 6   
1. Cut Stems off the two types of chilies and remove as many seeds as you can. You
can cut the larger Pasilla Chilies in halves or thirds. Boil in small pot of salted
water for ten minutes or until soft. Drain saving the softened chilies and reserve
the water. Take off any other exposed seeds that have appeared.
2. Place chilies, olive oil, key lime juice, garlic, honey, cilantro, brown sugar, and a
bit of kosher salt and cracked black pepper in a food processor and pulse until well
mixed and blended. If the mixture is too clumpy, add a bit of the reserved chili
3. Spread half of the mixture on all sides of the swordfish steaks to where the fish is
well coated but not swimming in the glaze. Place in the refrigerator in a covered
container for 1-3 hours to allow the flavors to intensify. Save the remaining portion
of the glaze for basting while grilling.
4. Brush oil on grill grates to keep from sticking and turn heat to medium. Grill
Sword steaks for about 8 minutes flipping halfway through or whenever grill marks
appear. Baste while cooking with reserved marinade. Cooked medium the internal
temperature should be approximately 135 degrees. Serve with your favorite
vegetables or corn. Enjoy!

Need To Make a Bulk Order? Give Us A Call!
San Antonio: 210-377-0951
Corpus Christi 361-730-1514
Groomer's Seafood of San Antonio
9801 McCullough 
M-F 9:00-4:30
Sat 9:00-1:00
Groomer's Seafood of Corpus Christi
4002 E Causeway Blvd
Mon-Sat 10:00-3:00