A New Catch Of The Month Is Coming!
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Our first month with our Catch Of The Month program has been a great success and we have appreciated the feedback we have received from those who signed up! More is on it's way and we are working on making next month's round even better! We have recipes in the works, we are looking at what fish to include (it looks like this month will likely be between Swordfish, Chilean Sea Bass, and Halibut), we are making up special discounts for our members that will change each month, and we are even going to launch a program that's specifically for those who just want to get king salmon delivered each month to their door. We are very excited for what's to come and we will likely announce more next week!
For more info in the mean time you can click the button below.
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It's finally getting a little colder(colder for this year at least), and it's times like these where being a fishmonger really pays off, because nothing, and I mean nothing, warms you up like a Seafood Gumbo. But it's not just us mongers who get to pick from the best seafood in the Lone Star State, every one of our beloved customers do too!
Now gumbo recipes are something sacred to a lot of people. Everyone has their own way of doing things, which is actually one of the appeals of gumbo, as no one does it exactly the same. Some (like me!) love gumbo so spicy you start to sweat, others like to keep things hot in temperature but mild in terms of spice, some like to use mixes, others keep things old fashioned by making their own roux and everything from scratch. I say, make what you love. Experiment. Try different fish, add oysters, go for some chicken, use different stocks, see what you like the best! Believe it or not, this is how I found out that my favorite fish to put in Gumbo is actually cubed up chunks of salmon. I know that sounds crazy! But seriously, try it, I love it and I think you may too.
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In Store & Curbside Specials valid 10-08-20 - 10-14-20
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Panamanian Raised
Cobia Fillet
$19.95 per pound
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Wild Gulf Coast
Amberjack Fillet
$11.95 per pound
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Wild Ecuadorian
Mahi Fillet
$19.95 per pound
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Texas Raised
Redfish Fillet
$15.95 per pound
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Ocean Raised Faroe
Island Salmon Fillet
$13.95 per pound
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Regular Lump Crab Meat
$15.95 ea.
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Cocktail Crab Fingers
12oz Container $16.75 ea.
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BlueCrab Claw Meat
$11.95 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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Or Call Us At 210-377-0951
To Place An Order
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Free Delivery & Nation Wide Shipping
For Seafood Month!
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*Orders Must Be In By 9AM For Same Day Delivery Monday-Saturday
By 2pm for Next Day Shipping Monday-Thursday*
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Premium Seafood Delivered To Your Door Every First Week Of The Month With No Delivery Cost!
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Thanksgiving Seafood Packages
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Believe it or not Thanksgiving is right around the corner!
Make this year's feast one to remember with Jumbo Snow Crab,
Gulf Shrimp, and Cold Water Maine Lobster Tails
-all delivered for free to your door!
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La Boucherie
Seafood Gumbo 30oz
$15.95 ea.
Grandmas Crawfish Etouffee 1.75lb $16.95 ea.
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Savoie's Roux
Old Fashion Dark Roux $8.99 ea.
Light Roux Mix
$8.99 ea.
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Kitchen Basics
Beef Stock $3.49 ea.
Vegetable Stock $3.19 ea.
Seafood Stock $4.25 ea.
Chicken Stock $3.75 ea.
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Louisiana
Red Beans & Rice Mix
$1.99 ea.
Jambalaya Mix
$3.99 ea.
Gumbo & Rice Mix
$2.49 ea.
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Cleaned Blue Gumbo Crab
$5.95 per lb
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Traditional Seafood Gumbo
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Ingredients:
For the seafood stock
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At least 6 cold beers for the cook (kidding…sorta)
- 4 pounds medium (16 to 20 count) shrimp, shell-on and preferably head-on
- 6 blue crabs
- Salt
- 2 tablespoons vegetable oil
- 1 small onion, coarsely chopped
- 1 celery stalk, coarsely chopped
- 2 garlic cloves
- 2 teaspoons paprika
- One (4-inch) rosemary sprig or 2 tablespoons dried
- 13 bay leaves
- 9 quarts (36 cups) cold water
For the seafood gumbo
- 3 cups vegetable oil
- 4 cups all-purpose flour
- 1 large onion
- 2 medium green bell peppers, diced
- 3 celery stalks, diced
- 2 jalapeño peppers, stemmed, seeded, and finely chopped
- 6 garlic cloves, minced
- 2 tablespoons salt
- 2 teaspoons paprika
- 2 teaspoons filé powder
- 2 teaspoons store-bought or homemade chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon dried oregano
- 2 teaspoons red pepper flakes
- 1 teaspoon dried thyme
- Several dashes of store-bought or homemade hot sauce
- 2 pints shucked oysters, liquor strained and reserved
- 1 pound crab claw meat, carefully picked over for shells
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Directions:
Make the seafood stock
- Crack open a beer and start sipping while you peel the shrimp. Set the shells and heads aside in a bowl for the stock. Set the bodies aside for the gumbo. (Something to keep in mind for subsequent batches of gumbo is if you desire a richer stock, you can simply double the amount of shrimp shells. To amass this stash of shrimp shells, each time you peel some shrimp for a recipe, stash the shells in the freezer.)
- Bring a large pot of water to a boil. Add the crabs and a generous amount of salt, cover, and boil for 5 to 7 minutes. Drain immediately and set the crabs aside to cool. (Yes, after just 5 to 7 minutes. If you were going to fully cook the crabs, you would boil them for 10 to 15 minutes, but you want to leave most of the flavor in the crab so it imparts some to the gumbo.
- Peel the front flaps and tops off the crabs and place in a large bowl with the shrimp heads and shells. Use your fingers to scoop out the orange back fat from the middle of the crab and dump it in a small bowl. Break the crab bodies into 4 pieces each and set aside for the gumbo in a different bowl as the shrimp bodies.
- Heat the oil in a large pot over medium-high heat. Add the reserved crab and shrimp shells and shrimp heads, if using. Cook, stirring frequently, until the shells turn pink, 3 to 4 minutes. Add the onion, celery, garlic, paprika, rosemary, bay leaves, and 9 quarts cold water and bring to a boil. Reduce the heat and gently simmer for 1 hour.
- Remove the stock from the heat and strain, discarding the solids.
Make the seafood gumbo
- Heat the 3 cups vegetable oil in a large Dutch oven over medium-high heat. When the oil is hot but not smoking, whisk in the flour and reduce the heat to medium. Cook, whisking slowly but darn near constantly, until the roux has thickened and is the color of a dark copper penny, 45 minutes to an hour.* You’ll want to reduce the heat gradually as you go. When the roux first begins to take on color, reduce the heat to medium. Continue in this fashion, gradually lowering the heat as the color of the roux deepens. By the end of the cooking, when the roux is appropriately dark, the heat should be on low. It’s essential to whisk the roux constantly as it cooks (but not so vigorously that you splatter the roux and burn yourself!), because if even a small bit of flour sticks to the pot, it will become spotty, scorch quickly, and impart a burnt taste to the entire roux.
- Carefully add the onion, bell pepper, celery, jalapeños, and the reserved crab back fat. (We say “carefully” because this will create a near volcanic reaction of bubbling, steaming, and sizzling. The roux at this point is around 400°F (204°C) and the addition of cold vegetables causes an explosion of flavors and smells.) Stir until the vegetables are well coated.
- Stir in the garlic, salt, paprika, filé powder, chili powder, black pepper, cayenne, white pepper, oregano, red pepper flakes, thyme, and hot sauce and continue to cook, stirring, for a few minutes.
- Add 2/3 of the strained stock and the oyster liquor, bring the mixture to a boil, then reduce the heat and simmer, stirring frequently and scraping the bottom of the pot to ensure nothing clumps and burns, until the mixture returns to a gentle simmer.
- If necessary, start skimming the oil from the top of the gumbo almost instantly (by the end of the cooking process, the gumbo will probably have released almost all of the oil from the roux). Continue to simmer and skim for about 1 hour. Taste it. If it still has a strong roux flavor, gradually add the remaining 1/3 of the stock, tasting as you go, until the flavor tastes more like the stock than the roux. If you don’t use all the stock, freeze the remaining stock for another use.
- When the flavor of the gumbo has developed and its appearance is clearer (that is to say, with fewer dots of oil), add the oysters and crab meat. Bring the seafood gumbo back to a simmer and cook gently for 15 to 20 minutes. Skim once more and add the shrimp, and simmer for 1 more hour. Ladle the seafood gumbo into bowls and crack open another beer.
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Pan Seared Cobia With
Smoked Gouda Grits
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Ingredients:
- 4 (5-7 ounce) portions of Cobia
- 2 large Florida tomatoes, diced small
- 1 cup thick-cut bacon, chopped small
- 1 cup grits, coarse ground
- 2 ½ cups vegetable stock
- 1 cup milk
- 1 tablespoon butter
- ½ cup smoked Gouda cheese, cubed
- 1 teaspoon olive oil
- ¼ cup fresh parsley, chopped fine
- 1 tablespoon fresh garlic, chopped fine
- ¾ cup heavy whipping cream
- ½ lemon, juiced
- 4 scallions, sliced thin for garnish
- Sea salt and fresh ground pepper, to taste
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Directions:
- Gouda Grits In a medium-sized saucepot, add 2 cups vegetable stock and 1 cup of milk.
- Bring ingredients to a simmer over medium heat. Add grits and butter and let cook according to the directions on the package of grits.
- When the grits are cooked, add the smoked Gouda cheese and stir to combine. Taste grits and adjust seasoning with salt and pepper. If the grits seem too thick, add a small amount of vegetable stock or milk until the desired consistency is reached.
- Turn the temperature to low until the dish is ready to be plated. Cobia Preheat a large sauté pan over medium-high heat.
- Add 1 teaspoon of olive oil to the preheated pan. Lightly season the grouper fillets with salt, pepper and fresh parsley.
- Carefully place the seasoned fillets top side down in the sauté pan. Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet.
- Remove the cooked fillets from the pan and add the chopped bacon. Cook the bacon until crispy, and add the tomatoes and garlic. Cook the tomato mixture until the tomatoes start to wilt and release their juices.
- Add the heavy cream, lemon juice and 1/2 cup vegetable stock. Quickly bring ingredients to a boil and reduce heat. Taste tomato gravy and adjust seasoning with salt and pepper. Serve the grouper over a bed of grits and top with the tomato gravy. Garnish with the thin sliced scallions.
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Grilled Redfish & Crab Meat With Lemon Butter Sauce
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Ingredients:
- Salad oil (not olive oil) for brushing on the grill rack and fish fillets
- ¼ cup good-quality dry white wine, divided, plus a few tablespoons of the wine if grilling the fillets in batches
- 6 skinless redfish fillets, 6 to 8 ounces each, neatly trimmed, with the “belly” removed if it is still attached
- 2 tablespoons Creole seasoning
- 4 tablespoons unsalted butter
- 1 pound regular lump crab meat, picked through
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- warm French bread, for the table
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Directions:
- Clean the grill rack with a wire brush and preheat it until it is hot. Then add wet or dry hickory or other wood chips. Brush the rack with a thick wad of paper towels saturated in salad oil, holding the paper towels with long-handled tongs so you don’t burn yourself.
- While the grill is preheating, prepare the lemon butter sauce if this is not already done, and keep it warm as directed in the sauce recipe.
- Place the fillets on a work surface. Brush both sides with salad oil, and season each fillet evenly on both sides with Creole seasoning, using ½ teaspoon of the seasoning on each side of each fillet.
- Once the grill is ready, place the fillets directly on it and cook until they are done, about 2½ to 4 minutes per side. The cooking time will vary according to the heat of the grill and the thickness of the fillets. (Watch closely so the fish does not overcook.) Use a broad, large and sturdy spatula to turn over the fillets at least once while cooking.
- When you think the fish is approaching the level of doneness you’re looking for, briefly insert the tip of a knife into the thickest part of the fillet. Then lay the tip of the blade flat against the inside of your wrist. If the tip feels hot against your skin the fish should be done.
- If cooking the fillets in batches, transfer them to a heat-proof platter placed in a warm spot, and drizzle the fillets with white wine to keep them moist while grilling the remaining fish.
- While the fillets are grilling, sauté the crabmeat.
- In a heavy 12-inch sauté pan, melt butter over medium-high heat until hot, about three minutes. Add ¼ cup wine and heat for 30 seconds. Add the crabmeat and season with 1 teaspoon kosher salt and ⅛ teaspoon pepper.
- Cook until the crabmeat is just warmed through, about two minutes, lightly tossing so the lumps of crabmeat stay intact. Serve immediately.
- Serving Suggestion: Arrange a fish fillet on each heated dinner plate. Top each with a portion of the crabmeat, and spoon 3 tablespoons of the sauce over it.
For The Lemon Butter Sauce
- In a heavy, nonreactive 3-quart saucepan, combine the wine, lemon juice and zest, vinegar, shallots, garlic, and thyme. Cook over medium-high heat until the liquid in the mixture reduces to 1 to 2 tablespoons, about five minutes.
- Add the cream and cook until the liquid in the pan reduces to 1 to 2 tablespoons, about four minutes. (The sauce may be prepared to this point up to 45 minutes ahead and left at room temperature. Reheat the cream mixture briefly over medium heat, whisking constantly, before proceeding to Step 3.)
- Reduce the heat to medium-low and cook as you add 2 pats of butter at a time, whisking constantly, until all the butter is added and incorporated into the sauce; each addition of butter should be almost completely melted in before adding more. This will take roughly 10 to 15 minutes total. Remove from heat.
- Whisk in the kosher salt and pepper.
- If serving the sauce immediately, strain through a fine-mesh strainer into a small saucepan. If not serving promptly, strain the sauce into the top of a double boiler and serve as soon as possible and definitely within one hour, keeping the sauce warm, uncovered, over hot (not simmering) water.
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Ingredients:
- 12 ounces Faroe Island salmon (boneless, skinless, cooked, and flaked)
- 1 cup Panko
- 1 egg (beaten)
- 2 tablespoons mayo
- 1 tablespoon lemon juice
- 2 tablespoons minced red bell pepper
- 1.5 teaspoons finely chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne
- 1 to 4 tablespoons butter
- Remoulade
- 2 tablespoons mayo
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley (minced)
- 1 garlic clove (minced)
- 1 teaspoon finely chopped capers
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Directions:
- In a small mixing bowl, add all sauce ingredients. Stir to combine. Then, cover and refrigerate while preparing the salmon croquettes.
- In a large mixing bowl, add all of the croquette ingredients except for the butter. Stir to combine or mix with your hands.
- Shape salmon mixture into eight (8) patties. Place on a lined baking sheet, and place in the freezer for 30 minutes.
- After 30 minutes, melt butter in a large skillet over medium high heat.
- Add half of the salmon croquettes to the hot skillet. Cook 3-5 minutes until lightly browned. Flip the patties and repeat the same on the other side. Repeat for the remaining salmon croquettes, adding more butter if necessary.
- Serve warm with sauce.
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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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