It's Time For Great Gifts
And Great Seafood!
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December is here and that means we are right in the midst of holiday season! The two biggest questions of the time are on what to give for gifts and what to make for the holiday get togethers and finding answers to these questions can be very stressful. Fortunately for you, Groomer's Seafood aims to give both of those questions easy answers!
On the food front, we will be featuring amazingly fresh and delicious seafood items catered to things like the feast of the seven fishes, bacalao, and appetizers like cocktail shrimp. We will also be featuring some of our condiments like Toadfish cocktail sauces or side items likes our seafood pies to really bring the dinner all together with all the bells and whistles.
Next on the gift angle we have many items your home chef, seafood lover, or fisherman would love to see under the tree this year. We have giant boiling pots for the upcoming crawfish season, different seafood tools like oyster shuckers, and crab cutters, unique cooking items, a full line of YETI products, and even Toadfish fishing rods! Not to mention gift cards are always available and make for great stocking stuffers! So come on by and let our fishmongers make the most wonderful time of the year stress free!
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Specials valid 12-05-19 - 12-11-19
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Fresh Ocean Raised Mediterranean Bronzini
$8.95 per pound fillet
$18.95 per pound whole
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Wild Texas Flounder
$18.95 per pound fillet
$7.95 per pound whole
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Ocean Raised Faroe
Island Salmon
$15.95 per pound
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2 Pound Bag of Wild
Argentine Red Shrimp
$28.50 per bag
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Frozen Bag of Medium 26/30 Count Cooked Shrimp
$27.50 per bag
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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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Texas Raised
Redfish On The Halfshell
$11.95 per pound
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Ocean Raised Vikenco Norwegian Salmon
$12.95 per pound
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Wild Texas Gulf
Red Snapper
$23.95 per pound fillets
$9.95 per pound whole
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Florida Stone Crab Claws
$15.95 per pound
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Frozen Bag of Medium 26/30 Count Cooked Shrimp
$27.50 per bag
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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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Wild Washington State Dungeness Crab Clusters
$15.95 per pound
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Live Blue Crab
Friday Only!
$3.95 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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Fresh Cheese Shrimp Dumplings 6 for $7.95
Fresh Cod Fish Cakes 2 for $10.95
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Outdoor Gourmet Aluminum pot with strainer basket 42Qt $79.98
Outdoor Gourmet Aluminum pot with strainer basket 60Qt $99.99
Outdoor Gourmet Deluxe Fryer and Stand $59.99
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Toadfish farmers market cocktail sauce
$6 each
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Frozen 1 pound wooden box of bacalao (salted cod) $8.95
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La Boucherie Pies
crawfish pies $5.95
shrimp pies $5.95
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Toadfish Seafood Collection
The Sucker $24
Frogmore Shrimp Cleaner $23.75
Oyster Knife $23.75
Crab Cutter $38.00
3 piece set
(Frogmore Shrimp Cleaner, Oyster Knife, Crab Cutter) $58
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Toadfish fishing rods $100
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Yeti
10oz Lowball Tumbler $19.99
10oz Wine Tumbler $24.99
20oz Tumbler $29.99
30oz Tumbler $34.99
18oz Rambler Bottle $29.99
26oz Rambler Bottle $39.99
Camino 35 Tote Bag $149.99
Roadie 20 $249.99
Tundra 35 $299.99
Tundra 45 $349.99
Hopper flip 12 $249.99
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Stuffed Flounder Hollandaise
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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
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Instructions:
- 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.
- 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.
- 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!!
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Ingredients:
SERVES: 2
- 2 tbsp Extra Virgin Olive Oil
- 1 pound of Peeled and Deveined Gulf Shrimp (21-30 ct.)
- 2 tbsp of finely chopped garlic
- ½ cup of dry white wine (Chardonnay etc.)
- 2 large lemons, juiced
- ¼ cup of finely diced tomato
- 2 tbsp finely chopped fresh parsley
- 1 stick of unsalted butter
- Kosher Salt and Cracked Black Pepper to taste
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Instructions:
- Preheat sauté pan with olive oil over medium high heat. When hot add shrimp
- and cook until shrimp begins to change colors. (About 2 minutes)
- Mix in chopped garlic, cooking for a minute or so to soften garlic. Add white wine
- and reduce by half.
- Reduce Heat. Mix in lemon juice and tomatoes. Add butter 1 tablespoon at a
- time mixing gently over low heat to create proper consistency in sauce. (Don’t do
- this over high heat because butter will begin to break up and separate). Garnish
- with chopped parsley and add salt and pepper to taste.
- Serve with Cappellini Pasta or any other of your favorite herb flavored pastas. Add fresh toasted garlic bread for sopping up sauce.
- Enjoy!!
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Roasted Bronzini With Citrus Pesto
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Ingredients:
- 6 branzino filets
- 2 tbsp olive oil
- salt and pepper, to taste
Citrus Pesto
- 1 cup fresh basil leaves, moderately packed
- 1/4 cup olive oil
- 1/3 cup pine nuts, toasted
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 clove garlic
- salt and pepper, to taste
Garnish
- 1 lemon, sliced
- 2 oranges, sliced
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Instructions:
- Preheat the oven to 350 degrees fahrenheit.
- Place the branzino filets on a parchment lined baking tray. Lightly coat the filets in olive oil and sprinkle with salt and pepper. Cook for 12 minutes, or until cooked through.
- While the branzino is cooking, lightly toast the pine nuts in a pan on the stove. Add the toasted pine nuts along with the remaining citrus pesto ingredients to a food processor and pulse several times until you have a pesto.
- Slice the lemon and oranges for the top garnish with a mandoline and set aside.
- When the branzino is cooked through, place it on a serving platter and top each filet with the citrus pesto and a few citrus slices.
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Grilled Bronzini
With Rosemary Vinaigrette
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Ingredients:
- 2 tablespoons minced onion
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 3 tablespoons white wine vinegar
- 1 large garlic clove, chopped
- 1 heaping tablespoon of minced fresh rosemary
- 1/2 cup extra virgin olive oil
- 1 whole bronzini
- Olive oil
- Salt, preferably sea salt
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Instructions:
- Make the rosemary vinaigrette: Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and pulse it for about 30 seconds. Use a spatula to scrape down the sides of the blender and purée it again for 10-20 seconds. Scrape the sides down again.
- Turn the blender on low and take the removable cap off the lid. Hold your hand over the hole, as it might spit a little. Pour the olive oil in slowly and put the cap back on.
- Turn the blender off and scrape the sides down one more time. Turn the blender back on low, then high for 60 seconds.
- Prepare the fish: Rinse the fish under cold water. Now make sure its gills and scales are all removed; your fishmonger is not always so diligent about this task, and no one wants a scale on his plate. Gills can impart a bitter taste to the fish, so they need to go, too.
- Make cuts on the sides of the fish: Use a very sharp knife and make several slashes on the sides of the fish, maybe every inch or so. Make the cuts at an angle to the side of the fish, and slice down until you feel the spine. Do not sever the spine, however. These cuts will help the fish cook faster. Rub olive oil all over the fish and set it aside.
- Prepare the grill for high, direct heat. Scrape down the grates well and close the lid. Salt the fish well. Now grab a paper towel, a set of tongs, and some cheap vegetable oil. Bring all of this out to the grill.
- Fold the paper towel over several times, moisten it with the vegetable oil, and hold it with tongs to wipe down the grill grates.
- Grill the fish: Lay the fish down on the grill and close the lid. Let this cook for 5 minutes without touching it.
- Open the lid and, using tongs, gently see if you can lift the fish off the grates cleanly. Don’t actually do this, but check for sticky spots. If you have some, get a metal spatula. Use the spatula to dislodge the fish from the sticky spots.
- Using tongs in one hand, and the spatula in another, gently flip the fish over. If it sticks, no biggie. It happens sometimes.
- Finish grilling the fish: Once the fish has been flipped, let it cook another 3-5 minutes. Again, test for sticky spots with the tongs and spatula. Dislodge them gently and gently lift the fish onto a plate.
- If the fish is too long or seems like it might break in half, use two metal spatulas instead of the tongs-and-spatula set-up.
- Drizzle the vinaigrette over the fish and serve at once. Goes well with crusty bread and a glass of pilsner beer or white wine.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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