We know many things in life are stressful right now, but your food shouldn't be. Groomer's Seafood has and continues to strive to meet our customers needs even in these turbulent times. Our biggest push in doing so is our curbside initiative, where you can place an order on our website, schedule a pick up day and time, drive to a marked spot, give us a call with your order number to have your order brought out entirely contact free.
Our retail store is also still open for walk in customers, we are enforcing the use of masks for both employees and customers for the safety of us all, and we are taking precautions for social distancing. One of the ways we have done this is by almost doubling the size of our retail area. In addition all employees are temperature checked and COVID-19 screened at arrival to help ensure the health and safety of our staff.
Groomer's Seafood will be open for the 4th of July for our regular Saturday hours of 9am to 1pm.
This is sure to be a busy day so we encourage you to make use of our curbside system to help reduce in store traffic if you can. Please keep in mind 11 to 1 on Saturdays are our busiest time of the week. If you're looking to limit human contact 10am tends to be slower if you are looking to do a walk in.
We appreciate your support during these times and we wish you the a safe and happy 4th of July!
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Specials valid 6-25-20 - 7-8-20
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Mediterranean Raised
Bronzini Whole
$9.95 per pound
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Mediterranean Raised
Bronzini Fillet Skin On
$19.95 per pound
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Ocean Raised Faroe
Island Salmon Fillet
$14.95 per pound
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Wild Ahi
Tuna Steak
$19.95 per pound
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Wild Swordfish
Steak
$11.95 per pound
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Texas Raised Redfish
On The Half Shell
$11.95 per pound
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Wild U-10 Dry
Packed Scallops
$17.95 per pound
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Fresh Never Frozen
Wild Louisiana Gulf
16/20 CT Shrimp
$13.95 per pound
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Groomer's Seafood Made Products
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Cheese & Shrimp Dumplings
$7.95 per 2 pack
Friday and Saturday Only
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Cajun Crab Bites
$7.95 each
Friday and Saturday Only
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Fresh Stuffed Blue Crabs
$11.95 per 2 pack
Friday and Saturday Only
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Or Call Us At 210-377-0951 To Place An Order
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Kelchner
Tartar Sauce 6oz
$2.49
Cocktail Dipping Tub Sauce 8oz
$3.99
Spicy Sriracha 6oz
$2.49
Honey Ginger Marinade
and Sauce 12oz
$3.99
Lemon Dill Marinde
and Sauce 12oz
$3.99
Pineapple Teriyaki Marinde
and Sauce 12oz
$3.99
Shrimp Scampi Marinde
and Sauce 12oz
$3.99
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Lola’s Spices
Cajun Blend
2oz $3.99. 20oz $15.99
Cajun Blend
Red Beans and Rice
$2.99
Cajun Blend Lentils
$2.59
Caribbean Blend
2oz $3.99. 20oz $15.99
Caribbean Blend
Black Beans and Rice
$2.99
Southwest Blend
2oz $3.99. 20oz $15.99
Southwest Blend Black
Beans and Rice
$2.99
Southwest Blend Lentils
$2.59
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La Boucherie
Bacon Wrapped Chicken Breast stuffed with Jalapeño and Cream Cheese
$7.99
Jalapeño Cornbread Stuffed Pork Chops
$8.99
Sausage stuffed pork chop
$8.99
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Poche’s
Andouille Sausage
$7.29
Chicken Andouille
$5.99
Cajun Sausage
$4.95
Pork and alligator sausage
$4.95
Crawfish Boudin
$6.49
Chaurice creole sausage
$4.95
Pork & Beef Sausage
$4.95
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Ingredients:
- 1 Whole butterflied Bronzino ( 1 1/2-2lbs)
- 1 small lemon
- 1 small lime
- 2 cloves of garlic chopped
- 1/4 cup chopped Parsley
- 1 tablespoon of Extra Virgin Olive Oil
- 2 teaspoons of salt and pepper
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Directions:
- Pre heat your oven to 420*
- Take Butterflied Bronzino and lightly coat inside and out with EVOO
- Season inside of the fish with salt and pepper
- Slice lemon & Limes and place them inside of the fish
- Take parsley and Garlic spread evenly on the inside of the Bronzino
- Using Kitchen String, tie the Bronzino closed and place onto a baking sheet coated with olive oil
- Place in your oven for 25 mins
- Remove the string and Serve over your favorite grains
- Enjoy the delicate & light flavors of this Mediterranean treat!
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Garlic Butter Baked Salmon
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Ingredients:
- 1 pound (fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon cracked black pepper, divided
- 4 - 6 oz skinless salmon fillets
- 2 1/2 tablespoons minced garlic, divided
- 2 tablespoons fresh chopped parsley
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup melted unsalted butter
- 3 bunches asparagus, (18 spears, woody ends removed)
- 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
- 1 lemon sliced to garnish
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Directions:
- Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
- Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
- Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
- Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
- Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!
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Grilled Swordfish
With A Mediterranean Twist
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Ingredients:
- 6 to 12 garlic cloves, peeled
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lemon juice, more for later
- 1 tsp coriander
- 3/4 tsp cumin
- 1/2 to 1 tsp sweet Spanish paprika
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 swordfish steaks, about 5 to 6 ounces each, from sustainable sources
- Crushed red pepper, optional
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Directions:
- In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
- Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
- Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
- Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!
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GRILLED SCALLOPS
WRAPPED IN BAYONNE HAM
WITH HORSERADISH CREAM
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Ingredients:
- 1 lb dry sea scallops, 10/ct or larger *
- 1/4 lb Bayonne Ham, thinly sliced
- toothpicks or wooden skewers, soaked in water for 30 minutes
- olive oil for drizzling
- salt and pepper, to taste
- 1 1/2 cups sour cream
- 1/4 cup prepared horseradish
- chopped chives, parsley or any other herb to garnish (optional)
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Directions:
- Clean the scallops of any sand or shell debris by giving them a quick rinse under cold water. Remove the tough side muscle if needed, then pat them very dry with paper towels.
- Wrap each scallop around the outside with a slice of Bayonne Ham, then use a toothpick or skewer to secure it in place.
- Once all the scallops have been wrapped, rub them on all sides with olive oil, then season lightly with salt and pepper.
- Keep the scallops wrapped and chilled until ready to grill. They can be prepared up to 24 hours in advance.
- Make the horseradish sauce by whisking together the sour cream and horseradish until smooth. Season with salt and pepper to taste, then cover and keep refrigerated until ready to serve. Sauce can be made up to 3 days ahead.
- Preheat a grill to high, then give it a good scrub with a grill brush and rub the grates with oil to prevent sticking.
- Make sure the grill is piping hot, then grill the Bayonne Ham wrapped scallops for about 1-2 minutes on each side (depending on size), or until they have nice grill marks. Be careful not to overcook – it’s better to pull them off while they’re still a bit underdone inside as they will continue cooking as they sit.
- Serve immediately with horseradish sauce on the side. Garnish with chopped herbs if desired.
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Grilled Tuna Steaks With Sesame Crust
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Ingredients:
- 1/2 cup low-sodium soy sauce
- 1/4 cup scallions (chopped, white and light green parts)
- 2 tablespoons fresh lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger (grated)
- 4 (6-ounce) tuna steaks
- 1/2 cup sesame seeds (white and black combined or white only)
- 1/2 teaspoon cornstarch
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Directions:
- Gather the ingredients.
- In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it's well combined.
- Add the tuna steaks, turning within the bag to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes.
- Preheat a countertop contact grill to "sear" or the highest temperature setting, or preheat an open grill pan over high heat.
- Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from the marinade bag, brushing the scallions off the steaks and reserving the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds into the steak so they'll stick.
- Spray the grill plates lightly with nonstick spray and place the steaks on the grill, closing the cover so the top grill rests evenly on the steaks. Do not press down. Grill for about 3 minutes (longer if you prefer your tuna cooked through). Remove from the grill and keep warm.
- If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side.
- While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Add the cornstarch, stirring with a whisk. Cook for about 3 to 4 minutes, until the sauce thickens.
- To serve, slice the tuna steaks on the diagonal into thin slices. Fan the slices on a plate and drizzle with the sauce.
- Enjoy.
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Or stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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