Seafood Month Week 2 Specials

Seafood month continues and we've brought into the market an item we haven't seen in quite some time - Cobia! The beauty of Cobia is its remarkable versatility. With Cobia, the culinary possibilities are diverse. Cobia holds together well it can be skewered and dropped on the grill, or just barbecued as a steak or fillet with your favorite marinade. It is mild flavored, so it can be used in a wide variety of dishes from pastas to curries and ceviche to plain old fish and chips. After cooking Cobia becomes extremely white and has large succulent flakes of meat. Raw Cobia is firm and flavorful yet soft and juicy, just perfect for sushi and sashimi and comparable to tuna or Chilean Seabass in texture. Cobia is a fish that is naturally high in protein and very rich in Omega 3 (DHA & EPA), with levels almost 2X as high as farmed Atlantic salmon.

Specials valid 10-04-18 - 10-10-18

Wild Panama Cobia Fillet $18.95 per pound

Wild Florida Yellowtail Snapper $9.95 per pound Whole $22.50 per pound Fillet

Idaho Raised Rainbow Trout Butterfly Fillets $9.95 per pound

Idaho Raised Ruby Red Trout Butterfly Fillets $9.95 per pound

Ocean Raised Saint James Scottish Salmon Fillet  $11.95 per pound

Fresh Never Frozen Wild Texas Gulf Brown Extra Jumbo 16/20 Count Shrimp $13.95 per pound

Frozen Farm Raised Blue Colossal 8/12ct Head on Shrimp  $49.95 per 5 Pound Block

Frozen 2 Pound Bag Cooked 16/20 CT Shrimp $22.50 per bag

Featured Specials Murder Point Oysters $1.75 each

Murder Points are exclusively grown in the waters of the Gulf of Mexico using a long line method developed in Australia. Our oysters are spawned from the species Crassostrea virginica, also known as the Eastern/American oyster. Murder Point Oysters thrive in the unique conditions off Alabama’s coastline, which produces a full, rich, creamy taste with a light metallic finish and a drop of butter in each one. There are many elements that can affect an oyster’s outcome, but at Murder Point they know the most important element is Love. Murder Point Oyster Co is a family owned business committed to bringing you the best oysters Love can craft. For the last five generations they have made a living working the natural resources of the Gulf of Mexico. From catching shrimp or fish to raising Love crafted oysters their experience on the water allows them to be the best at what they do. Now they get to share that passion with you through your local Groomer's Seafood Market.

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

Sea Island Shrimp House Seasonings

Sea Island didn’t become one of the best seafood restaurants in San Antonio overnight! Their roots in this city date all the way back to 1912, when Tom Anthony opened the iconic Manhattan Café in downtown San Antonio. When Tom’s son, Dan, took over the thriving restaurant, he still had his heart set on opening his own steakhouse. But, Dan had a special talent for preparing exquisite seafood dishes and Manhattan Café regular and old family friend, Henry Reed, convinced him that what San Antonio really needed a good seafood restaurant. In 1965, Dan Anthony, his wife Chrissy, and Henry Reed opened the firstSea Island Shrimp House on Rector St. behind North Star Mall. The restaurant soon became one of the most well-known seafood restaurants in San Antonio. Today, Sea Island has six locations in San Antonio and opened the New Braunfels location in 2016. To this day, the Sea Island restaurant group continues to be a family-owned business. Dan and Chrissy’s son – Barclay – is now the CEO of the restaurant group and has devoted his entire career to carrying on his family’s legacy of quality, value, and service. Groomer's Seafood proudly provided a variety of seafood for our friends atSea Island and now you can bring their delicious flavors home with you from our retail store. Their mouth watering seasonings and even their world famous Jolly Jack's Hot Sauce is waiting for you this weekend!! Sea Island Original Grill Seasoning 6oz $3.95 Sea Island Original Lemon Pepper 5.5oz $3.95 Sea Island Original Diablo Spice 6.5oz $-3.95 Jolly Jack’s Hot Sauce 10oz $4.99

Groomer Seafood Lemon Garlic Seafood Sauce

It's got our name on it, so you know it's good! This is the perfect pair for you salmon fillet. Throw some on your fillet and go to town on the best serving of Omega 3s you have ever had! 7.6oz $4.13

When it comes to making a decision on where to get your BBQ Grills, parts and more we here at Groomer's Seafood strongly recommend going local for superior quality and service your hometown experts at Jeff's Backyard. They are more than happy to locate a gas grill or BBQ smoker that fits your lifestyle and their products are designed to stand the test of time with superior construction taking your outdoor cooking to its pinnacle level. Whether you are in search of a smoker, grill accessories, or playground equipment you are sure to find exactly what you need at Jeff's Backyard. Also remember these fine folks when you're looking to refill your propane tank. These guys make sure to fill you tank up completely where you can really tell the difference in weight from propane bought at other stores, and if that's not great enough every 4th refill is free!! For more information check out their website   here!

Bacon Wrapped Cobia With Rosemary Carmelized Onion

Ingredients: Rosemary Caramelized Onions 2 Tbsp grass-fed butter or ghee 6 medium onions, sliced 2 sprigs fresh rosemary, finely minced 2 Tbsp organic chicken broth pinch of sea salt Bacon-wrapped Cobia 4- 4oz cobia fillets (approx. ½ inch thickness) 8 slices thick-cut bacon ½ tsp avocado oil 4 cups fresh baby arugula 1 lemon

Instructions: Rosemary Caramelized Onions Melt butter in skillet over medium-low heat. Add onions to skillet and cook for 30 minutes, stirring every 5-10 minutes and scraping the fond from the bottom of the pan. Add in the rosemary, stir, and let it cook for another 15-20 minutes. After the onions are brown and caramelized, add chicken broth and a pinch of salt to deglaze the pan. Scrape the bottom and gently mix. Set aside the onions in a bowl. Bacon-wrapped Cobia Rinse and dry the cobia fillets. Lay out bacon strips in pairs with one slightly overlapping the other. Place each fillet at the end of each pair of bacon strips and tightly wrap the bacon around the fillets. Tightly enough for the bacon to stay put while cooking but not so tight that you begin to actually stretch the bacon. Lightly coat a large skillet or sauté pan with avocado oil (I actually use a spray bottle kind) and heat over medium heat. Once the pan is hot, place the fillets seam side down in the pan and cook for 7 minutes. Flip the fillets to the other side using a spatula and cook for another 7 minutes. Now take a couple minutes and carefully brown the other sides of the fillet to get the rest of the bacon crispy before serving. The total cooking time will be approx. 16-17 minutes for ½-inch thick fillets. Arrange arugula on plates, divide the caramelized onions over the arugula, then place one fillet on top of each. Squeeze a little lemon juice over the arugula and serve immediately.

Trout With Garlic Lemon Butter Herb Sauce

Ingredients: 1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom 2 tablespoons olive oil more, if needed 1 tablespoon Italian seasoning dried thyme, oregano, parsley, combined 1/4 teaspoon salt to taste 4 garlic cloves diced 3 tablespoons lemon juice freshly squeezed 2 tablespoons white wine 2 tablespoons butter softened 2 tablespoons parsley chopped

Instructions: Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).  Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Almond Crusted Ruby Red Trout

Ingredients: 1 cup  Bread Crumbs 1/2 cup  Smokehouse Almonds 1/4 cup  Italian Parsley  minced 2 tablespoon  Shallots,  finely chopped 1/2 teaspoon  Kosher Salt 1/4 teaspoon  Fresh Ground Pepper 1  Zest and juice of one lemon 3 tablespoon  Butter 6 4 - 6 ounces  Ruby Red Trout Fillets

Instructions: In a food processor, pulse breadcrumbs, almonds, parsley, shallots, salt, pepper, lemon zest & juice until almonds and parsley is finely chopped. Add butter and pulse to combine. Place the trout fillets, skin side down, on a baking sheet. Cover the top of each fillet with the crust mixture. Bake at 400 degrees for 10 minutes or until fish flakes.  You can also grill them. Oil grate of grill. Place fish directly on grill, skin side down. Grill over indirect high heat for about 5 - 10 minutes or until fish is opaque.

Stuffed Whole Yellowtail Snapper

Ingredients: 2 (1 1/2-pound) whole cleaned yellowtail snappers (heads and tails intact) 2 tablespoons extra-virgin olive oil, divided 1/4 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 6 tablespoons chopped onion 2 tablespoons chopped fennel bulb 4 rosemary sprigs 4 oregano sprigs

Instructions: Preheat oven to 400°. Score skin of each fish with 3 diagonal cuts. Rub inside flesh of each fish with 2 1/2 teaspoons olive oil; drizzle each fish with 4 1/2 teaspoons lemon juice. Sprinkle flesh evenly with salt and black pepper. Place both fish on a rimmed baking sheet coated with cooking spray. Place 3 tablespoons onion, 1 tablespoon fennel, 2 rosemary sprigs, and 2 oregano sprigs inside each fish. Rub skin of each fish with 1/2 teaspoon remaining oil; drizzle each with 1 1/2 teaspoons remaining juice. Roast at 400° for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Stop by to shop at: San Antonio [9801 McCullough] [San Antonio, TX, 78216] www.GroomerSeafood.com Corpus Christi [ 4002 East Causeway Blvd] [Corpus Christi, TX, 78402] www.GroomerSeafoodCorpusChristi.com

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