Groomer's Seafood Will Be Closed
Monday, September 2nd!
Normal Hours Will Resume On Tuesday.
Labor Day Grilling Specials!!
It's the last hurrah of the Summer. Many of our kiddos have headed back to school and our schedules have begun to get a bit more hectic. To ease us into the new season we have a nice long Labor Day weekend, a time to enjoy the family and grill great seafood. For this we have really stepped up our game by bringing in some unique grill oriented specials!
Codfather Specials
Specials valid 08-29-19 - 09-05-19
Wild Texas Gulf
Coast Black Drum
On The Halfshell
$11.95 per pound
Wild Brazilian Ahi Tuna Steaks
$22.50 per pound
Wild Swordfish Steaks
$12.95 per pound
Wild Flounder Fillets
$17.95 per pound
Tilapia Fillet
Fresh Columbia Raised
Tilapia Fillets
 $6.95 per pound
Fresh Never Frozen Wild Texas Gulf Brown Extra Jumbo
16/20 Count Shrimp
$13.95 per pound
Atlantic Cod
Wild East Coast Cod Fillet
 $14.95 per pound
Ocean Raised Norwegian Salmon Fillet
$13.95 per pound
Ocean Raised Verlasso Salmon
 $15.95 per pound
Wild Maine Cold Water Lobster Tails 4/5 oz
$29.95 per pound
Groomer's Famous Bacon Wrapped Shrimp
 $9.00 per 4 pack
Groomer's Bacon
Wrapped Jalapeno
Oysters & Shrimp
$9 per 5 pack
Groomer Made Bacon
Wrapped Jumbo Sea Scallops

$15.99 per 2 pack
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
Fresh House Blend
Stuffed Crab
$11.95 per 2 pack
Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Featured Items

Charcoal Companion Himalayan Salt Products
Himalayan salt is rich in trace minerals, which adds to the depth of flavor your foods will achieve when cooked, chilled or simply presented on a plate or bowl. The Himalayan salt plate imparts subtle flavor onto food resulting in a milder flavor than when using ground salt. The salt has a naturally low moisture content, which allows the plates to be heated or chilled to extreme temperatures (-320° up to 1473°F). These are a must try this Labor Day weekend to be paired with some of your grilled seafood!

5x5 Salt Plate $22.95
8x8 Salt Plate $24.95
8x12 Salt Plate $26.95
Himalayan Salt Bowl $32.99
Himalayan Salt Mortar & Pestle Set $29.99

Kabob Baskets set of 4 $18.95
Kabob Baskets from Charcoal Companion are the answer for people who want to make kabobs faster and easier. No skewers necessary. Simply fill the basket with chopped food and grill.

  • Rosewood handles
  • Non-stick coating on baskets
  • Hand-wash only
  • Kabob rack is perfect for reducing scorching
3 tier Seafood serving dish
Create an unforgettable tabletop presentation with this 3 tier seafood tower set! With this modern design you can beautifully display all of your delectable seafood specialties at your party. The spacious design of the trays allow you to line them with ice before piling on selections of fresh shrimp, briny oysters, and a variety of other shellfish best served cold.

Your guests will love the sleek feel that this set adds to your tabletop. Thanks to the round design, your guests will be able to choose their selections from all sides of the display. You can be sure that this piece will be around to display your seafood for a long time to come! 

Stainless Steel LED grilling Spatula $24.95

  • PREMIUM RESTAURANT GRADE: Stainless steel spatulas are made with top-quality material to be heat safe, fully waterproof, and dishwasher safe (once removable flashlight is detached).
  • EASILY GRILL IN THE DARK! Super bright LED flashlights built directly into spatula handles have the perfect aim to light up your whole grill. The light is designed to mimic the afternoon sun so you always see the true color of your food.
  • HIGH STRENGTH AND LONG-LASTING: We use high-grade 430-stainless steel that is thicker than most grill tools available and the best components available for our waterproof flashlight. LED bulb has 20,000 lifespan. AA batteries included.
  • MAKES THE PERFECT GIFT! Set comes neatly boxed and ready to wrap up for the grillers in your life.

Himalayan Salt Shooters $16.95 set of 4 
$10.50 set of 2
These shooters naturally add the perfect nuanced, salty note to your favorite tequila. No need for messy table salt, just serve with lime wedges for a bite of citrus tartness.
WARNING: Do not put in the dishwasher, simply rinse quickly and wipe dry between each use.

Lil Red’s Boiled Peanuts
$4.99 Each
Traditional Salted
Fermented Habanero
Lil' Red's Boiled Peanuts brings to San Antonio a tasty Southern delicacy that is sure to keep you coming back for more.
 Boiled peanuts have four times the antioxidants of raw or roasted peanuts. They're also high in protein and a perfect vegetarian snack. 

Stuffed Jalapeno
Grilling set $13.95
The special pepper rack and corer set makes preparing stuffed jalapeos easy. Corer is stainless steel with rosewood handle and rack is non-stick for easy cleaning. Cut off the stem end of the pepper with the corer's serrated edge. Remove the seeds in 1-easy step by twisting and scooping. Place peppers in rack and fill with desired ingredients before grilling.
  • Twisted, serrated blade to cut pepper head and scoop the inside membranes and seeds
  • Non-stick rack for effortless cooking
  • Roast up to 18-stuffed jalapenos, baby zucchini or squash, any vegetable that fits, quickly and cleanly
  • Use on charcoal or gas grills or in your oven

Charcoal Companion
Kabob Loader $14.95
  • The Easiest, Fastest, Least Messy Way to Make Kabobs
  • Features Six Channels And Six Skewers So You Can Prep An Entire Meal In Seconds
  • Easy to Use and Easy to Clean
  • Reduces Mess When Adding Spices Or Marinades To Assembled Kabobs
  • Kabob Loader Measures 12 by 8.5 Inches While Skewers Measure 11.8 Inches Long

Groomer Seafood
Grilling Planks $3.99 Each (Hickory, Maple, Alder, Oak, Cherry)

Great for adding some smokey flavor to your trout, salmon, or other seafood items!
Himalayan Salt Chillers $14.95
  • Turn up the taste without watering down your drink
  • Chill and use instead of Ice cubes
  • Surprise your guests with an extra splash of color
  • Goes with tequila, vodka, gin and other spirits
  • 100% Himalayan salt

3 Tier Stainless
Oyster Rack $17.95
The 3-Tier Stainless Oyster Rack is designed to hold shellfish flat during grilling to keep succulent juices where they belong - in the shellfish, not on the coals. There is nothing like the high, dry heat of the grill to bring out the briny succulence of oysters, clams and mussels. Take your oysters straight from the grill to the table for beautiful presentation at your next gathering.

Himalayan Salt Cube
Kabobs Set $11.95
  • Himalayan salt cubes add rich and subtle salty flavor upon contact with the other ingredients on your skewers
  • Cubes elevate your skewers off the grill surface and act as conduits for heat, cooking your kabobs more quickly and evenly
  • Durable stainless Steel skewers with handles can be loaded up with any ingredients to form your perfect kabob

Key Lime Glazed 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 Honey
½ Bunch of Cilantro
2 Ounces of Brown Sugar
Kosher Salt and Black Pepper to taste
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
summer vegetables or corn. Enjoy!!

Marinated Seared Ahi
  • 2 TB regular strength soy sauce
  • 2 TB freshly squeezed lemon juice
  • 1 TB Asian toasted sesame oil (found in the Asian aisle)
  • 2 tsp garlic powder
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 to 21/2 lbs fresh ahi tuna steaks, about 1 1/2-1 2/3 inches thick
  • oil for cooking
  • Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
  • Optional: Sriracha mayo for drizzling (really good!)
  1. In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
  2. Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
  3. Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
  4. Serve chilled or at room temp, over your favorite salad greens. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
Grilled Jumbo Shrimp
With Lemon Herb Marinade
  • 2 1/2 pounds 16/20 shrimp
Marinade :
  • 1/4 cup olive oil
  • 1/2 medium shallot (diced)
  • 1 to 2 cloves garlic (minced)
  • Juice of 1 large lemon
  • 1 teaspoon finely chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • Optional: Pinch of white pepper
  1. Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.
  2. Combine marinade ingredients together in a bowl or large mixing cup and pour mixture over shrimp. Seal bag and place in refrigerator for 30 to 45 minutes, but no longer than that as the acid from the lemon juice will begin to soften the shrimp.
  3. Preheat grill for medium-high heat. Right before placing shrimp on the grill, oil grill grates well-using tongs and paper towels dipped in oil. Make about four passes to create a non-stick surface. 
  4. Remove shrimp from bag and discard marinade. Place shrimp of grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
  5. Remove from heat and serve immediately with a little extra chopped cilantro or basil on top.
Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]