Kiddos and Seafood
Do your kids love Seafood? Here in the Groomer family loving seafood is a must! Family quirks and tradition aside, seafood is very important even in the diets of our children. Seafood is a ample source of protein, which aids both young and old in body repair and making new cells. A good source of protein is especially important during childhood and adolescence when our children are hitting all those growth spurts. 
    How soon is okay to start feeding our kids the tastiest food on Earth? The American Academy of Pediatrics (AAP) states that you can begin feeding children fish as early as 4-6 months! The main thing is to give your child one new food at a time, waiting a few days to monitor if there is any allergic reaction before introducing another. 
    Developing these seafood eating habits from an early age is extremely important, as only 10 percent of children in the United States eat enough seafood. The World Health Organization has come out stating that healthy eatinghabits, including eating fish early on will help maintain good eating patterns later in life. The dietary guidelines say children should eat two servings of seafood each week in age-appropriate portions to match their calorie needs. 
    So start them young and entice their taste buds! So far my son has been a big fan of Flounder, Red Snapper, Salmon, and Rainbow Trout! I’m excited to see him come to embrace his heritage by enjoying the bounty of the sea, but also I am excited to know this is the foundation of him having a healthy diet as he grows up and walks through life. If you didn’t start your kids young and seafood is foreign to their diet try some of the easy recipes on our website. They’re simple and delicious and remember presentation is everything! Don’t give them new foods and ask “do you like it?” Instead hype them up with a “you won’t believe how much you are going to love this!” 

Specials valid 8-22-19 - 8-28-19
Wild Texas Gulf Flounder Fillet
$16.95 per pound
Wild Texas Gulf Whole Flounder
$7.95 per pound
Pacific Raised Cobia Fillet
$17.95 per pound fillet
Wild Ecuadorian
Triple Tail Fillet
$18.95 per pound
Ocean Raised
Faroe Island Salmon
$15.95 per pound
Wild Gulf Fresh Head Off Extra Jumbo 16/20ct Shrimp
$13.95 per pound
Friday and Saturday Groomer Items!
Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
Homemade Cajun
Crab Bites
$7.95 per pack
Friday and Saturday Only
Fresh House Blend Stuffed Crab
$11.95 per 2 pack
Friday and Saturday Only
Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
Crab Cakes
Gluten Free Crab Cakes
Made With Brown Rice Flour!
$11.95 per 2 pack
Friday & Saturday Only
Featured Items
Chef Paul Magic Seasonings
Chef Paul Prudhomme propelled the distinctive cuisine of his native Louisiana into the international spotlight by creating exciting and new American and international dishes.  
As the youngest of 13 children, Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side.  In his early 20’s, ChefPaul’s curiosity of life and cultural customs prompted him to leave his hometown of Opelousas, LA in search of the next, greatest flavors.  Traveling far and wide, Chef Paul learned to love, appreciate, and blend the flavors of his younger years with those of many other cultures.
Chef Paul wanted to share his great love and passion for Louisiana food.  In July, 1979, he and his late wife, K, opened K-Paul’s Louisiana Kitchen in the historic French Quarter of New Orleans.  They had no idea their modest 62-seat restaurant would soon become an international dining destination.  With nightly lines of eager diners waiting sometimes hours to be seated, K-Paul’s underwent renovations in 1996 to more than double its seating capacity.  With the expansion, diners were also especially pleased to learn that K-Paul’s started taking dinner reservations.  Many credit Chef Paul for helping to put New Orleans cuisine on the map.
As a result of endless requests for his seasoning secrets, Chef Paul started bottling and selling his own line of herbs and spice for home, retail and institutional use.  Today, Chef Paul Prudhomme’s Magic Seasoning Blends ®  are distributed in all fifty states and in more than 30 countries around the world, where his blends are popular with home cooks and professionalchefs alike.
As one of America’s best-known chefs, Prudhomme was featured often on the three major television networks’ prime time programs.  He made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show.  In the summer of 2002, Chef Paul’s life story was featured on A&E Biography.
Try out this world famous line this week with our specials, I really recommend the blackened redfish magic!

 Salmon Seasoning 7oz $3.99
Shrimp Seasoning 5oz $3.99
Salt Free Seasoning 5oz $3.99
Barbecue Seasoning 5.5oz $3.99
Seafood Magic Seasoning 2oz $3.99
Poultry Magic Seasoning 2oz $3.99

Fourth & Heart Grass Fed Clarified Butter 
4th & Heart ghee is made from the milk of grass-fed, pasture raised New Zealand cows. Why did they have to go so far from home? F&H found the best quality to be in the place where the greenest grass grows and that’s in New Zealand! 

Himalayan Pink Salt
Original
Garlic 
Christian Potier
Lemon Dill Sauce
Christian Potier classic French sauces have been crafted from natural ingredients and bring you a truly authentic French taste right to your dinner table. Chef Christian  Potier's restaurant entered the prestigious Michelin Guide in 1973 and Chef Potier's classical training and sauce mastery will be appreciated with every bite!

$5.18

3 tier Seafood serving dish
We are very excited about this new item! These Tiered serving dishes are great for serving shrimp for shrimp cocktails, freshly shucked oysters and more!
$39.99
Groomer Seafood Lemon Garlic Seafood Sauce
If our name is on it, we stand behind it! Our Lemon GarlicSeafood Sauce is the icing on the cake to a variety of seafooddishes. It's a must try on Salmon, and can be a great accompaniment to the specials this week!
$4.13 each
La Boucherie Crawfish & Jambalaya
Stuffed Center-cut Pork Chop

A brand new item from our friends at La Boucherie!
A delicious pork jump with
cajun seasonings, stuffed
with a mouth watering
Crawfish Jambalaya.
Just bake and serve!

$8.99 each
Hushpuppies

The meal just isn't complete without the hushpuppies. Fry these up for the perfect side item.   

Original Hush Puppies 1 pound bag $2.50 Each
Jalapeno Hush Puppies 1 pound bag $2.50 Each

Pan Roasted Triple Tail
Ingredients:
Beets
  • 15 baby beets
  • 2 tsp. thyme, minced
  • Splash of cider vinegar
Brussels Sprouts
  • 1 lb. Brussels sprouts
  • 3 Tbsp. olive oil
Roasted Garlic Vinaigrette
  • 1 Tbsp. sherry vinegar
  • 1 tsp. olive oil
  • 1 garlic, whole head
  • Salt, pepper and sugar to taste
Fish
  • 4 6-ounce tripletail fillets
  • 4 Tbsp. butter
  • 1 garlic clove, smashed
  • 4 thyme sprigs
  • Salt and pepper to taste
Instructions:

Beets :
1. Place beets, thyme and garlic in a rectangular pan (2 to 3 inches deep) with cider vinegar and 1 cup water. Roast in the oven until tender.
2. Pull beets out and cut into quarters, wedged.
Fried Brussels sprouts add a welcome crispiness to the earthy veggies that complement this recipe.

Brussels Sprouts
1. Halve Brussels sprouts and fry a few at a time in olive oil until crispy. Season with salt and pepper.

Roasted Garlic Vinaigrette
1. Halve a garlic head and roast in the oven until brown and tender.
2. Squeeze out the garlic, puree until smooth, and mix with remaining ingredients. A pan with a little oil heated until it starts to smoke is all it takes to roast tripletail fillets to perfection.

Fish
1. Heat oil in a saucepan until lightly smoking, add seasoned tripletail and cook until golden, reduce heat and flip to finish.
2. Spoon butter, thyme and garlic over fish until cooked, then drain on a paper towel.
3. Remove thyme and garlic, then cook remaining butter until it browns slightly and reserve for plating.

Plating
1. Heat cooked beets and sprouts with roasted garlic vinaigrette. Add herbs if desired.
2. Plate tripletail atop beets and sprouts, spoon brown butter over it, and finish with coarse sea salt.


Pan Seared Citrus Shrimp
Ingredients:
  • 1 tablespoon olive oil
  • 1 cup fresh orange juice about 2 oranges
  • 1/2 cup fresh lemon juice about 3 lemons
  • 5 garlic cloves minced or pressed
  • 1 tablespoon finely chopped red onion or shallot
  • 1 tablespoon chopped fresh parsley
  • Pinch of red pepper flakes
  • Freshly ground black pepper and kosher salt
  • 3 pounds medium shrimp peeled and deveined
  • 1 medium orange cut into wedges or slices
  • 1 medium lemon cut into wedges
Instructions:
  1. In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes. Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes. Top with the remaining parsley and serve with orange and lemon slices on the side.
  2. *Add the orange and lemon slices to the sauce to cook and brown slightly if desired.
Spicy Cilantro Cobia
Ingredients:
  • 1 lb. Cobia fillets (or any sturdy, white, flaky fish), patted dry (be sure to remove any bloodline)
  • Large handful fresh cilantro leaves
  • 1 jalapeno, seeds removed
  • ½ red chile, seeds removed (optional)
  • 2 cloves garlic, peeled
  • 1 Tb. fresh ginger, chopped
  • 1 Tb. lemon juice (about half a lemon)
  • ½ tsp. cumin
  • ½ tsp. kosher salt
  • 3 Tb. olive oil
  • ½ c. fresh mango, chopped
  • Handful of toasted pepitas (pumpkin seeds) or sunflower seeds
  • Fresh lemon or lime wedges for finishing
Instructions:
  1. Heat oven to 450 degrees.
  2. Combine cilantro through olive oil in a food processor and pulse several times until combined.
  3. Lightly sprinkle both sides of fillets with salt & pepper.
  4. Place fillets in a rimmed baking sheet and pour the cilantro mixture over them, covering both sides. Bake for about 15-20 minutes (depending on how thick your fillets are). You can tell they’re cooked when you touch them and the flesh is relatively firm and bright white.
  5. Serve over rice or greens.
  6. Top with fresh mango, pumpkin (or sesame) seeds, and a sprinkle of lemon or lime juice just before serving.
Stuffed Flounder Hollandaise
Ingredients:
Serves: 4-6
Note 1:  In the cooking world Hollandaise Sauce is called a "mother sauce" because so many other famous French/European sauce can be created from it. (Ie.. Bearnaise and Vin Blanc among others.) The sauce you create from this recipe can be basted onto pretty much any fish or seafood and add excellent flavor to the dish. It is a mild sauce that accentuates the flavor of the main ingredients rather than overpowering them which is perfect in the case of seafood. It is also the sauce used when making the popular breakfast dish, Eggs Benedict.
 
Note 2:  Although I used flounder, pretty much any mild white fish can be used. Try it with Snapper or Grouper.   
 
Ingredients:  
  • 4-6 Small Flounder Fillets (4-6 ounces) or 2-4 Large Flounder Fillets (8-12 ounces) cut in half lengthwise, deboned and skinless 
  • 1 pound of Groomer Crab Stuffing
  • Olive Oil
  • 1 pound of Clarified or Whole Butter
  • 8 egg yolks
  • 2 ounces Lemon Juice
  • 1 dash of Tabasco Sauce and/or 1 pinch of Cayenne Pepper (Depending on your preference for a bit of spiciness.)
  • Kosher Salt and Cracked Black Pepper to Taste
  • 1 cup of Dry White Wine 
Instructions:
   
1. Preheat oven to 300 degrees. Brush olive oil or butter on both sides of Flounder Fillets. Take a small scoop (approximately 1-3 ounces) of crab stuffing and wrap the flounder fillet around the crab mixture to where it resembles a small pillar as shown in the picture above. Place on shallow baking dish and set aside.

2. Although you can make Hollandaise on the stove top (usually in a double boiler) it is extremely difficult to keep your yolks from scrambling overheat and clumping up. It is much easier with a food processor or blender. First heat up butter in the microwave until it becomes completely liquid. Add egg yolks to food processor and put on a low setting until they are completely blended. Very slowly (a few spoonful’s at a time) add the butter and lemon juice to the mixer allowing the sauce to become thick and creamy. During this time add cayenne, Tabasco, Kosher Salt, and Black Pepper. Sauce should come out smooth and creamy.

3. Spoon Hollandaise Sauce over rolled up flounder bundles, making sure each bundle is completely covered on the top. Reserve excess sauce. Add a bit of wine to the bottom of the baking dish to add moisture for steaming and bake in the oven for approximately 15 minutes. Sauce on top of stuffed flounder should be browned. Serve with a small amount of excess Hollandaise sauce for dipping. Enjoy!!!  

Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com