Our line up this week is largely hailing from the frigid waters of Iceland! Iceland is a powerhouse in terms of seafood exports, in fact over half of everything shipped out from their country is seafood! So attention to detail, quality and freshness are at the forefront of the Icelandic fishermen and fishmongers cares. This combined with the naturally cold waters gives us some of the best seafood in the world with a clean and smooth taste as well as high heart healthy Omega 3s! Check out the harvest we have below!
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Specials valid 09-20-18 - 09-26-18
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Wild Icelandic Halibut Fillet
$21.95 per pound
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Wild Icelandic Cod Fillet
$14.95 per pound
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Wild Icelandic Plaice
$13.95 per pound
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Ocean Raised
Icelandic Salmon Fillet
$13.95 per pound
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Bandera Quail Breast
$9.95 per pound
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Fresh Never Frozen Wild Texas Gulf Brown Extra Jumbo 16/20 Count Shrimp
$13.95 per pound
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Bandera Quail
Semi Boneless Quail
$14.50 per pound
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Bandera Quail Legs
$13.99 per pound
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Friday and Saturday Groomer Items!
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Homemade Cajun
Crab Bites
$7.95 per pack
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Fresh House Blend
Stuffed Crab
$11.95 per 2 pack
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
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Featured Specials:
Bandera Quail
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While seafood is obviously our main focus, we are proud to offer other quality food items for foodies out there looking for something a little different. One of the biggest and most popular non-seafood items we carry are our Bandera Quail from Diamond H Ranch!
Raised on an all-natural diet with no anti-biotics and processed on-site at the ranch this delicately flavored quail meat is an excellent complement to a meal or even a meal in itself! We are featuring three types this week:
Semi-boneless Quai:
Our most popular quail item. All bones except the wings and lower legs have been removed for easy preparation and eating. Great stuffed or seasoned with your favorite rub. Each package has 4 birds and each
Quail Legs:
Whole quail legs with thigh bones removed. Trust us - these will be a hit at your next party. Each package has 20 legs.
Quail Breast:
These meaty quail breasts are boneless and great for appetizers or an entrée course. Each package has 8 breasts.
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A homemade Christmas gift in 2009 sparked the start of The Spice Lab, recognized for the fourth consecutive year as one of the 2017 Top 50 Women-Owned Businesses in Florida and named to the Inc. 5000 list of America's fastest growing private companies.
The Spice Labs' story began when technology entrepreneur Brett Cramer wanted to share his newfound fascination with gourmet sea salts with his family and friends. Enjoying woodworking as well as being an avid gourmet cook, he handcrafted a wooden base out of scrap lumber to hold test tubes filled with exotic sea salts from around the world. His wife Jennifer, an interior designer, wanted to start a company and thought that Brett’s creation would be an ideal way to enter the gourmet gift business.
Throughout 2010, the company’s online business grew as the company added an array of smoked sea salts and salt collections and became a direct importer. Jennifer’s design background influenced the products and packaging that garnered early market acceptance and ignited sales.Selling his dot-com business in January 2011, Brett joined Jennifer along with a growing staff to devote their energies full time to building The Spice Lab and its retail distribution. By fall of 2013, the company moved into a 15,000 square foot building and in March 2017 has expanded into a 75,000 square foot facility to accommodate more packing lines, a research and development lab and a full showroom.
Now with six production lines, the company can produce 25,000 units per day. In October 2016, they also opened their first retail shop and artisan market in Fort Lauderdale, Florida.The company has received extensive media coverage – from O, The Oprah magazine, NBC’s TODAY show and Cosmopolitan and many others – and earned numerous industry awards for its innovative products and packaging.
While they may be most well known for their extensive line of sea salts,The Spice Lab also produces some of our favorite seafood seasonings that we have featured this week. My favorite from their line is the Spicy Seafood Seasoning with fresh paprika, black pepper and other spices create a zesty flavor blend to use on your favorite fish.
Chili Lime Seasoning 6.8 OZ $4.50
Best of the Bay Seasoning 6.5OZ $4.50
Lemon Pepper 6.7 OZ $4.50
Key West Seasoning 5 OZ $4.50
Island Jerk Seasoning 4OZ $4.50
Spicy Seafood 5.1 OZ $4.50
Blackened Seasoning 5.1 OZ $4.50
Southwest Chili Blend 4.9 OZ $4.50
Fiery Southern Charm 4.9OZ $4.50
Salt Free Salmon 2.9OZ $7.00
Spicy Citrus Mojo 5.7OZ $4.50
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In the 1970s, Bob and Sara Rothschild moved from California to Ohio’s Mad River Valley, determined to work the land. Their spirited commitment resulted in a successful 170-acre farm and more red raspberries than they could handle. That one simple ingredient inspired their original recipes and unique flavor combinations. After over 30 years, they still make every product from scratch, using time-honored techniques, slowly cooking each small batch to perfection. "We never settle for just good enough – only the insanely flavorful and truly exceptional."
Peach Mango Habanero Sauce $6.99
Hatch Pineapple Chimichurri Sauce $5.95
Chili Lime $5.60
Sriracha Teriyaki $7.50
Mushroom Marsala $5.60
Roasted Red Pepper & Onion $5.57
Thai Sweet Chili $7.50
Blueberry Balsamic $7.50
Ginger Wasabi Teriyaki Sauce $5.95
Horseradish Sauce $5.25
Ginger Wasabi Sauce $5.25
Raspberry Wasabi Sauce $5.25
Toasted Garlic Horseradish Dipping Sauce $5.95
Lemon Dill & Capers Sauce $5.25
Lemon Wasabi Dipping Sauce $5.50
Emerald Isle Onion Dill Horseradish Dip $6.95
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When it comes to making a decision on where to get your BBQ Grills, parts and more we here at Groomer's Seafood strongly recommend going local for superior quality and service your hometown experts at Jeff's Backyard. They are more than happy to locate a gas grill or BBQ smoker that fits your lifestyle and their products are designed to stand the test of time with superior construction taking your outdoor cooking to its pinnacle level. Whether you are in search of a smoker, grill accessories, or playground equipment you are sure to find exactly what you need at Jeff's Backyard. Also remember these fine folks when you're looking to refill your propane tank. These guys make sure to fill you tank up completely where you can really tell the difference in weight from propane bought at other stores, and if that's not great enough every 4th refill is free!! For more information check out their website
here!
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One- Pan Mediterranean Baked Halibut Recipe With Vegetables
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Ingredients:
FOR THE SAUCE:
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup olive oil
- 1 1/2 tbsp freshly minced garlic
- 2 tsp dill weed
- 1 tsp seasoned salt, more for later
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1/2 to 3/4 tsp ground coriander
FOR THE FISH
- 1 lb fresh French beans
- 1 lb cherry tomatoes
- 1 large yellow onion sliced into half moons
- 1 1/2 lb halibut fillet, slice into 1 1/2-inch strips
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Instructions:
- Preheat the oven to 450 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce (you can do this in batches if the bowl is too small).
- With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet(21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
- Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the halibut and vegetables with a little seasoned salt.
- Bake in the 450 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3-5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked halibut and vegetables from the oven. Serve immediately. A If you’re looking to add a side, we recommend this Lebanese rice.
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Greek Style Baked Cod
With Lemon And Garlic
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Ingredients:
- 1.5 lb Cod fillet pieces (4-6 pieces)
- 5 garlic cloves, peeled and minced
- 1/4 cup chopped fresh parsley leaves
Lemon Juice Mixture
- 5 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 2 tbsp melted butter
For Coating
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Instructions:
- Preheat oven to 400 degrees F.
- Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
- In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
- Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
- Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
- To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
- Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
- Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.
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Plaice With Lemon Parsley Butter and Crushed Potatoes
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Ingredients:
- 2 Cups small new potatoes
- Small pack fresh flatleaf parsley
- 2pcs 8 oz plaice fillets with skin
- 1 lemon
- 3 tbsp olive oil
- 2 tbsp plain flour
- 9oz butter
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Instructions:
- Boil potatoes, halved, in salted water for 10 minutes or until tender. Drain, return to the pan and roughly crush with a fork. Season and stir in 2 tablespoons olive oil and a handful chopped fresh flatleaf parsley.
- Meanwhile, season plaice fillets and dust with a little plain flour. Heat 1 tablespoon olive oil in a large frying pan over a high heat. Add the fish, skin-side down, and cook for 2 minutes. Carefully turn over and cook for a further 2 minutes, or until cooked through. Transfer to 2 serving plates.
- Melt butter in the hot pan, stir in the juice of ½ lemon, a handful of chopped fresh flatleaf parsley and some seasoning. Drizzle over the plaice and spoon the potatoes alongside. Serve with the remaining ½ lemon, cut into wedges, and cooked broccoli, if you like.
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Salmon with Skyr and Sauteed Kale
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Ingredients:
1 tbsp. canola oil
12 oz. wild mushrooms, sliced
1 bunch kale, trimmed and chopped
4 skinless salmon fillets (about 5 oz. each)
1/2 c. skyr (Icelandic yogurt)
1 tbsp. prepared horseradish, drained
1 green onion, finely chopped, plus more for garnish
2 tsp. spicy brown mustard
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Instructions:
- Arrange oven rack 6 inches from broiler heat source. Preheat broiler.
- In 6-quart saucepot heat oil on medium-high. Add mushrooms and 1/2 teaspoon salt. Cook 5 minutes or until beginning to soften. Add kale and cook 5 to 7 minutes or until stems are tender, stirring occasionally.
- Meanwhile, arrange salmon on foil-line baking sheet; sprinkle with 1/4 teaspoon each salt and pepper. Broil 6 to 8 minutes or until cooked.
- Stir together skyr, horseradish, green, onion, mustard and 1/8 teaspoon salt. Serve salmon over greens, topped with yogurt sauce. Garnish with additional green onions if desired.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Corpus Christi
[ 4002 East Causeway Blvd]
[Corpus Christi, TX, 78402]
www.GroomerSeafoodCorpusChristi.com
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