Groomer's Seafood Will Be Closed January 1st.
We Will Have Normal Hours For The Rest Of The Week
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Specials valid 12-26-19 - 01-01-20
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Wild Texas Gulf Black Drum
$11.95 per pound
$3.75 per pound
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Wild East Coast Cod Fillet
$13.95 per pound
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Wild Norwegian Halibut Fillet
$21.50 per pound
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Wild Brazilian Mahi Mahi Fillet
$16.50 per pound
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Wild Texas Gulf Red Snapper
$22.95 per pound fillet
$9.95 per pound whole
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Ocean Raised Scottish Salmon
$15.95 per pound
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Wild Brazilian Ahi Tuna Loin
$22.95 per pound
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Ocean Raised
Mediterranean Bronzini
$9.95 per pound whole
19.95 per pound fillet
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Wild Holland Whole
Frozen Dover Sole
$11.95 per pound fillet
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Wild Alaskan King
Crab Medium Legs
$28.00 per pound
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La Boucherie Cornish Hen
$8.95 each
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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 Alaskan
Snow Crab Clusters
$14.95 per pound fillet
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St James Smokehouse Scotch Reserve Smoked Salmon
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St. James Smokehouse Scotch Reserve Award Winning Smoked Salmon has been freshly hand-crafted in traditional smokehouses located in the Royal Burgh of Annan, Scotland. Using only the finest Sustainable Scottish Salmon, they hand cure each fillet with a blend of pure sea salt and Demerara sugar - then they naturally cold smoke the salmon over smoldering oak chippings. Each smoked salmon fillet is fully trimmed by hand and vacuum sealed to capture that "Fresh Out The Smoker" taste. This is a seasonal item that we only bring in for the holidays so be sure to pick up a few packs before they are all gone!
Pastrami
Lemon & Pepper
Garlic & Pepper
Gravlax
Orange & Pepper
$8.25 each
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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
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Looking for the perfect stocking stuffer? Look no further than a Groomer's Seafood Gift Card! You can put any amount on them and there is no expiration date!
This is a fantastic item for any foodie, or fish lover in your family!
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We have Turduckens in again for the holidays!
Whole turducken $79.99
( dirty rice, shrimp & Sausage jambalaya, crawfish jambalaya and traditional cornbread.)
Turducken roll $59.99
(dirty rice, shrimp & sausage jambalaya and crawfish jambalaya)
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FireDisc
At FireDisc Cookers, they are taking outdoor cooking to the next level. Their revolutionary new outdoor plow disc cooker is the durable, lightweight, hassle-free propane grill that is sure to be the highlight of your next outdoor adventure. Stop endlessly waiting around a massive charcoal grill to get to the right temperature to cook your meal. The FireDisc sets up in seconds with no tools and is instantly ready to prepare a delicious meal for your hungry guests. Its unique circular design gives everyone an opportunity to participate in the fun.
With the holidays here this makes for the ultimate gift that will revolutionize the cooking experience!
Firedisc short portable flat skillet $299.99
Firedisc short portable deep cooker dish $ 329.99
Firedisc tall portable deep cooker dish $349.99
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Traeger Tailgate
Grill Bronze
Traeger invented the original wood-fired grill over 30 years ago in Mt. Angel, Oregon, and continues to lead the industry as the worlds #1 selling wood-fired grill, perfected by decades of mastering the craft of wood-fired cooking. Fueled by 100% pure hardwood pellets and controlled with a digital controller, means from low and slow to hot and fast grilling, you'll fire up deliciously consistent results every single time. The Tailgater 20 features a smaller footprint and EZ-fold legs that fold flat making it prime for balconies, tailgating, or anywhere else you want to roll out wood-fired flavor.
$449.98
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Pancho Bigotes Salsa's
A locally made and one of our our top selling products! These unique "salsas" bring a unique flavor to fish tacos, as a dipping sauce, or a side sauce for your fish fillets! Give these a try and get ready for the best meal of your life!
Chimi Green Salsa $5.29
Chimi Hot Salsa $5.29
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3 Tier Seafood
Serving Platter
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.
$39.99
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Groomer Seafood
Cutting Board
Every foodie needs a good cutting board, now your seafoodie can have their own Groomer's Seafood cutting board for the holiday season!
$35 each
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Bandera Quail Poppers
$15.95 per pack
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La Boucherie Pork Tenderloins
$21.95 per pack
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La Boucherie
Andouille Sausage
$5.95 per pack
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Bayou Classic Cast Irons
Bring rustic charm to your kitchen with Bayou Classic® Cast Iron Cookware. These heavyweight pieces retain heat evenly making them ideal to braise, sear, pan fry, saute, and bake. Gather with friends and family for warm dinners or Sunday brunches. Whatever occasion, cooking with Bayou Classic cast iron adds a cozy farmhouse feel to the backyard, campsite, tailgating, or modern kitchen.
8” Cast Iron Skillet $7.95
10” Cast Iron Skillet $9.95
12" Cast Iron Skillet $12.95
12" Cast Iron Skillet Square $13.95
14" Cast Iron Skillet $17.95
16" Cast Iron Skillet $24.95
20" Jumbo Cast Iron Skillet $49.95
Shallow Cast Iron Pan $14.95
Reversible Cast Iron Griddle $25.95
3Qt Covered 10” Skillet $19.95
5Qt Covered Pot $27.95
Single Burner Cast Iron Griddle $16.95
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Roasted Whole Red Snapper
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Ingredients:
ASIAN INGREDIENTS
- One whole 3-pound red snapper, cleaned and scaled
- 1/4 cup chopped cilantro
- 2 tablespoons minced fresh ginger
- 2 scallions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Asian sesame oil
- 1 tablespoon canola oil, plus more for rubbing
MEDITERRANEAN INGREDIENTS
- 1/4 cup finely chopped parsley
- 2 tablespoons salted capers, rinsed and finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 tablespoon canola oil, plus more for rubbing
CARIBBEAN INGREDIENTS
- 2 tablespoons minced fresh ginger
- 1 garlic clove, minced
- 1 serrano chile, seeded and minced
- 1 teaspoon chopped thyme
- 1/8 teaspoon ground allspice
- 1 tablespoon canola oil, plus more for rubbing
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Instructions:
Step 1 Cook the fish:
Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).
Step 2 Cook the fish:
Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
Step 3 Cook the fish:
Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.
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Ingredients:
4 cod filets, about 1-inch thick
Kosher salt
Freshly ground black pepper
4 tbsp. extra-virgin olive oil, plus more for baking dish
1 c. cherry tomatoes
1 lemon, sliced, plus more for garnish
2 garlic cloves, smashed but not peeled
2 sprigs thyme
2 tbsp. freshly chopped parsley, for garnish
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Instructions:
- Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper.
- In a medium bowl, combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme.
- Brush a baking dish with olive oil. Pour tomato-oil mixture into dish, then nestle in cod.
- Bake until fish is opaque and flakes easily with a fork, about 15 minutes.
- Serve garnished with parsley, more lemon juice, and pan sauce.
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Pan Seared Halibut
with Creamed Spinach
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Ingredients:
Pan Seared Halibut
- 12 ounces halibut fillets 2- six ounce fillets
- sea salt and black pepper to taste
- 1 ounce vegetable oil for searing
Creamed Spinach
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 Vidalia onion minced
- 1 clove garlic minced
- 12 ounces baby spinach stems removed
- sea salt and black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- ¼ cup Romano cheese grated
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Instructions:
Pan Seared Halibut
- season each side of the halibut fillets generously with sea salt and black pepper before searing.
- Preheat a large cast-iron or stainless steel pan over high heat. Add just enough oil for a good coating of the pan. Heat until oil starts to shimmer slightly.
- Add each halibut fillet very carefully to the pan with the good side down.
- Lightly press down on the fish with a spatula to create direct contact with the pan to create the crust for 30 seconds to a minute. Continue to cook the fish for 2-3 minutes.
- Reduce heat to medium-low and turn over the fish to the other side. Continue cooking the fish for 2-4 minutes until cooked all the way through. Be careful not to overcook. Undercooked slightly overcooked.
Creamed Spinach
- In a medium saute pan over medium-high heat, melt butter and then add the olive oil.
- Mix in the onions and garlic, cook for 2 minutes until soft.
- Add the spinach and saute until wilted.
- Reduce heat to medium and add the salt, pepper, nutmeg, Romano cheese and the heavy cream. Mix well.
- Cook until liquid reduces by half and sauce thickens. About 5-6 minutes.
Assembly
- Place creamed spinach on a plate and serve pan-seared halibut on top of the spinach. Serve immediately
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Ingredients:
- 1 medium lemon
- 4 (4 to 6-ounce) mahi mahi fillets
- 1 1/4 teaspoons kosher salt, plus more as needed
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 4 tablespoons cold unsalted butter, cut into 4 pieces
- 1 tablespoon coarsely chopped fresh parsley leaves
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Instructions:
- Slice and juice the lemon. Cut half the lemon into thin slices. Juice the remaining half, you should have about 1 1/2 tablespoons of juice; set both aside.
- Season the mahi mahi. Pat the mahi mahi dry with paper towels. Season all over with 1 teaspoon of the salt and a few grinds of pepper.
- Pan sear the mahi mahi. Heat the oil in a large cast iron skillet or nonstick frying pan over medium-high heat until just starting to smoke, 3 to 5 minutes. Add the mahi mahi and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes. Flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets. Transfer to a serving platter.
- Add the lemon juice and garlic over medium-low heat. Reduce the heat to medium-low. Add the lemon juice, garlic, and remaining 1/4 teaspoon salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Add the lemon slices and butter. Add the lemon slices, then stir the butter in one piece at a time, waiting until each piece is almost melted before adding the next.
- Season the sauce. Remove the pan from the heat. Stir in the parsley. Taste the sauce and season with more salt and pepper and needed. Pour over the mahi mahi and serve immediately.
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Instructions:
- Preheat oven to 350°F.
- Scale and rinse the fish; dry it with a paper towel.
- Season the fish inside and out with salt & pepper.
- Slice the 2 leeks and the fennel lengthwise.
- Finely chop the oregano after removing stem. Squeeze half of each citrus fruit over the leeks and the fennel and mix well.
- Place the leek, fennel and oregano mixture inside the cavity of the fish.
- Arrange the citrus slices on the outside of the fish and tie well with kitchen string.
- Cook in an oven safe pan over medium high heat until the outside of the fish is browned and crispy, at least 2 minutes each side.
- Finish in the over for another 6-8 minutes at 425°F.
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Ingredients:
- 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!)
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Instructions:
- 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.
- 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.)
- 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.
- 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.
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Garlic Lemon Butter Crab Legs
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Ingredients:
- 1 lb. king crab legs
- 1/2 stick salted butter, melted (4 tablespoons)
- 3 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1/2 tablespoon lemon juice
- lemon slices
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Instructions:
- Preheat oven to 375F.
- Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray.
- Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping.
- Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.
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Ingredients:
- 2 lbs snow crab legs scrubbed clean
- 1/4 cup olive oil
- 1 1/2 tbsp minced garlic
- 2 tsp cajun seasoning
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Instructions:
- Preheat the oven on 400 F.
- Place the crab legs into a 9x13 bake dish.
- Combine the olive oil, garlic, and cajun seasoning in a bowl. Mix until well incorporated.
- Divide the oil mixture into two bowls, and set one of the bowls to the side.
- Brush the oil mixture on to the crab legs, then cover the bake dish with aluminum foil.
- Bake the crab legs in the oven for 10 minutes.
- Remove the crab legs from the oven, then brush with more of the oil mixture.
- Cover the crab legs with the foil, and bake for an additional 10 minutes.
- Remove the crab legs from the oven, then brush with the oil mixture that we set to the side.
- Serve and enjoy!
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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