It's that time of the year, everyone is getting out of the holiday season and into trying to get back to healthy living and eating. Sadly however, I think we all know just how short our resolutions can last before we go back to old habits. We tend to start off strong but let's face it, eating healthy after you've been feasting through the holidays can be very difficult, especially if that healthy food is less than tasty. A great option to help ensure healthy eating past January is our Catch Of The Month program. Each first week of the month you will receive beautiful, vacuum packed, flash frozen fish fillets delivered right to your door. Each month is a different mix of healthy fish fillets that include recipes and some extra info on each item. Our February package coming up with include Ahi Tuna and Regal King Salmon, we also have a Salmon Lover's package for anyone looking to get their recommended amount of heart healthy omega 3s each month! You can try out a single month or you can subscribe to get extra savings!
Make 2021 your year to eat healthy past the first few weeks! This whole new year could be a whole new you!
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In Store & Curbside Specials valid 01-07-20 - 01-13-20 |
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Our Red Snapper, Cod, and Salmon have great healthy recipes that go along with them at the bottom of this newsletter!
Start the New Year right with some of these fresh options!
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King Crab legs- Colossal Legs
$37.95 per pound
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Wild Gulf Coast
Amberjack Fillet
$12.95 per pound
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Ocean Raised
Scottish Salmon Fillet
$13.95 per pound
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Wild Yellowfin
Ahi Tuna Steaks
$25.95 per pound
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Wild East
Coast Cod Loin
$13.95 per pound
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Wild Gulf Coast
Red Snapper Fillet
$23.95 per pound
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Wild Gulf Coast Fresh
Never Frozen 16/20 Shrimp
$13.95 per pound
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Philly Premium
Wild Texas Gulf Coast Shrimp Frozen
16/20 Shell On
$29.90 ea.
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Pink & Kosher Salt
Badia Pink Salt $2.84 ea.
Badia Kosher Salt $2.84 ea.
The Spice Lab $7.14 ea.
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Don Gastronom
Squid $4.80 ea.
Octopus $7.00 ea.
Sardines $5.80 ea.
Mackerel $5.00 ea.
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Cantizano Salsas
Picaolivas $12.95 ea.
Picapiauillo $12.95 ea.
Picarninas $12.95 ea.
Picarragos $12.95 ea.
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4th & Heart Ghee
Original $13.99 ea.
Garlic $13.99 ea.
Pink Salt $13.99 ea.
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Casa D Hualdo
Robust $13.99 ea.
Medium $13.95 ea.
Mild $13.99 ea.
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Bayou Classic's
80 qt Boiler $119.00 ea.
60 qt Boiler $109.00 ea.
Crawfish Table $89.99 ea.
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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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It's finally time! Our Crawfish season is kicking off!
Pre-orders are live on our website now and you can order by the sack which averages around 33 pounds each.
Pricing is fairly high currently, which is typical for early in the season, but price tends to drop as the catch goes up. So if you want to wait until then, we completely understand, but for any of our crawfish die-hards, they are available now.
If you are familiar with crawfish you likely already know this, but for anyone new to crawfish please understand that early in the season crawfish are in a weaker state than they are in peak season. It is best to plan your boils for the day you pick your crawfish up. As they get heartier they can last multiple days in a cooler on ice, but at the start it's best to do day of boils.
Availability is limited so please be sure to place
your orders for this week ASAP!
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Skip The Lines By Ordering Curbside! |
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Groomer's Seafood Is Committed To Your Safety.
We are 3rd party audited to ensure the highest standards and we also offer contact free curbside and delivery services.
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Or Call Us At 210-377-0951
To Place An Order
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Ingredients:
- 1 lemon, juiced
- 2 tablespoons Ghee butter, melted
- ¼ cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon freshly ground pepper
- 4-6 ounce Cod portions
- 2 tablespoons parsley, chopped
- 2 teaspoons chopped lemon zest
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Directions:
- Heat oven to 400 F. Coat a 13x9 inch casserole with non-stick spray. In a shallow bowl, mix lemon juice and butter. In another shallow bowl, mix flour, salt, paprika, and pepper. Dip cod in lemon juice and butter and then in flour mixture, shaking of the excess and then placing the fillet in the casserole dish. Repeat with the four fillets.
- Drizzle fillets with remaining butter and lemon and bake for 12-15 minutes until fish is flaky. Toss on parsley and lemon zest when done and serve immediately.
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Red Snapper
Fillet en Papillote
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Ingredients:
- parchment paper
- 1 cup broccoli rabe or your favorite bitter green
- 1/2 cup fennel -medium slice
- 2 6-8 ounce red snapper fillets
- drizzle olive oil
- sea salt and black pepper to taste
- 2 tablespoons chopped green olives
- 2 tablespoons capers
- 2 cloves of garlic - sliced
- 2 tablespoons scallions - sliced
- 2 tbsp julienne red peppers
- 1/4 cup sliced mushrooms optional
- 2 leaves sprigs of fennel
- 4 slices lemon
- 1 teaspoon chopped parsley for garnish
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Directions:
- preheat oven to 425 degrees
- remove skin from red snapper fillets
- place two sheets of parchment (approx. 12 x 15 inches) side by side to begin building your dish
- divide the broccoli rabe between the two sheets, placing it in the lower half of each sheet ( so you have room to fold the parchment over)
- place sliced fennel on top of the broccoli rabe, then place the red snapper fillet on top of both. This will give you some room under the fish for the steam to circulate.
- Season the fish with a drizzle of olive oil and sea salt and black pepper. ( you can add other spices at this time as well)
- Begin adding the aromatics on top of the snapper. Sliced garlic, olives, capers, scallions, red pepper and fennel leaves (this would be a good time to add any other fresh herbs that you like)
- top with the lemon wedges
- Fold over the parchment and begin by folding in the edge closest to you in small folds at least two times. Make creases in the folds to help them stay closed.
- Start closing in the ends by folding as you would a present with two triangular folds going into the packet and then begin folding in small folds in until you get close to the fish. Repeat this process on the other side.
- Do not pierce the parchment, you do not want the steam to vent!
- Place the packets on a cookie sheet and place into the preheated oven for approximately 15 minutes. The fish will cook quickly and the time will depend upon the thickness of the fish you use.
- Serve the packet on top of the plate and allow your guest to open it and take in the lovely fragrances. Let them add a sprinkle of chopped parsley so they can fully enjoy the dish, explaining how people eat with their eyes and the garnish adds to the experience.
- Serve with your favorite sides.
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Apricot Dijon Glazed Salmon |
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Ingredients:
- 4 (6 ounce) Scottish salmon fillets skin on
- 1/4 cup apricot preserves/jam
- 1 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1 tablespoon low sodium soy sauce
- 1 tablespoon lime juice
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, grated
- one bag of cous cous or favorite healthy grain
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Directions:
- Place the salmon on a baking dish, brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice, ginger and garlic and bake in a preheated 400F/200C oven until the salmon just starts to flake easily, about 10 minutes.
- Option: Marinate the salmon in the glaze for 30+ minutes before baking.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Order Curbside
Or Pick Up:
www.GroomerSeafood.com
Order Shipping Nationwide Or Local Delivery at:
www.FreshFishFast.com
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