Being in Texas we can tend to think of seafood as just the items we find in the Gulf Of Mexico. Drums, Snappers, Shrimp, Crab and more can all be found in our local waters, but there is a vast world out there that is full of different types of seafood and this week we are highlighting that fact by featuring items from near and far. Locally, we are sourcing the best Red Snapper in the world from our local Texas Fishermen. This week we are also featuring two sizes of fresh shrimp! We are carrying the extra jumbo which give you 16 to 20 shrimp to a pound and also our colossal "Texas Sized" shrimp which give you 10 to 15 shrimp per pound! We also are featuring a slightly lesser known Texas fish, the Striped Bass, which has a light, sweet flavor and lends itself well to baking and sautéing.
From around the world we are offering some beautiful Mahi-Mahi from Panama, Halibut from the pristine waters of Labrador, Canada and Salmon from Scotland! Each of these is making it's way to us daily via airlines and is in house being processed for your custom orders within 24 hours of harvest! This is a great time to try new items and we have included some easy to follow recipes at the bottom of this newsletter to help you with that endeavor!
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Crawfish looks like it may be hitting us late next week! We will keep everyone updated as we see how catch and quality fair in some test catches at our farms this weekend.
If weather conditions stay the same, we are likely looking at being able to have Crawfish regularly very soon!
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In Store & Curbside Specials valid 12-03-20 - 12-09-20 |
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Wild Gulf Coast
Red Snapper Fillet
$23.95 per pound
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Wild Panamanian
Mahi Mahi Fillet
$22.95 per pound
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Wild Emily Harbor
Halibut Fillet
$27.95 per pound
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Ocean Raised
Scottish Salmon Fillet
$13.95 per pound
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Texas Raised
Striped Bass Fillet
$16.95 per pound
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Wild Gulf Coast Fresh
Never Frozen 16/20 Shrimp
$13.95 per pound
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Wild Gulf Coast Fresh
Never Frozen 10/15 Colossal Shrimp
$14.95 per pound
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Casa D Hualdo
Olive Oil
Cornicabra
$13.99 ea.
Picual
$13.95 ea.
Arbequina
$13.99 ea.
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Chovi
Allioli Cream Spread
$6.95 ea.
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Lavega
Queso De Oveja
$15.99 ea.
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Frozen Peruvian Scallops
On the 1/2 Shell
(13oz Bag)
$14.95 ea.
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Terroirs D Antan
Product of France
Garlic Butter Medium Tray
$6.99 ea.
Puff Pastry Large Tray
$11.95 ea.
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Terroirs D Antan
2 Dozen Very Large
(7.05oz)
$9.95 ea.
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Don Gastronom
Squid In Ink Sauce
$4.80 ea.
Sardines In Olive Oil
$5.80 ea.
Octopus In Garlic Sauce
$7.00 ea.
Mackerel In Olive Oil
$5.00 ea.
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Cantizano Salsa
Picaolivas $12.95 ea.
Picapiuillo $12.95 ea.
Picarninas $12.95 ea.
Picarragos $12.95 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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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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The Deadline For Holiday Packages
Is December 11th!
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The Holidays are right around the corner! Send the gift of freshness to your friends and family, or even just enjoy yourself this holiday season! |
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We also can do bulk orders if you are looking for a special way to send gifts to special clients, co-workers, or your staff!
Call us at 210-377-0951 or send us an email to blakegroomer@groomerseafood.com
We also offer custom packages year round!
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Seafood Delivered Right To Your Door |
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Premium Seafood Delivered To Your Door Every First Week Of The Month With No Delivery Cost! |
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Halibut With Roasted Tomatillo Salsa |
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Ingredients:
1 lb. Halibut filets
1/2 Tbl. Lola’s Spices Southwest Blend
2 tsp Olive Oil
Roasted Tomatillo Salsa:
4 to 5 large Tomatillos (husk removed and rinsed)
5 cloves garlic (cut)
1 small onion (sliced)
2 Jalapeños
1/4 cup Guava Juice
1/4 cup cilantro (fresh)
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Directions:
For Fish
Drizzle Halibut with Olive Oil and sprinkle with Lola’s Spices Southwest Blend. In a large pan with lid, over medium-high heat, place seasoned Halibut in the pan and sear for 3 minutes on one side, then flip for additional 2 minutes. Cover with lid and reduce heat to medium-low and allow to cook for an additional 2 minutes or until Halibut is cooked all the way through to a recommended internal temperature of 135F.
For Salsa
Roast tomatillos, 1- jalapeño, garlic, and onion at 400 F for 20 minutes. Pour all vegetables, cilantro, guava, and pan juices into blender and blend until smooth. **Reserve 1- Roasted jalapeno for achieving your desired spiciness, after blending, add if you desire more heat.
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Baked Striped Bass
Citrus Gremolata
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Ingredients:
- 2 tablespoons olive oil, plus more for the pan
- Six 4- to 6-ounce Striped Bass fillets, bones removed
- Kosher salt and freshly ground black pepper
- 2 lemons
- 2 oranges
- 1/2 cup flat-leaf parsley, finely chopped
- 1 tablespoon good-quality extra-virgin olive oil
- Pinch crushed red pepper flakes
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Directions:
- Preheat the oven to 375 degrees F. Generously grease a large rimmed baking sheet with olive oil.
- Arrange the fillets on the baking sheet in one layer. Drizzle the 2 tablespoons of olive oil over the fish and season with salt and black pepper. Bake until the fish is flaky and just fully cooked through, about 12 minutes.
- Meanwhile, finely grate the zest of 1 lemon and 1 orange into a small bowl and add the parsley, good olive oil, red pepper flakes, a pinch of salt, a few grinds of black pepper, juice of half the lemon and juice of half the orange. Stir gently to combine.
- Slice the remaining lemon and orange. Serve the fish topped with the gremolata and citrus slices.
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Escargot In Mushroom Caps |
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Ingredients:
- 1 can of snails packed without shells (7.2 or 7.75 ounce size), drained and placed in cold water
- 3/4 cup butter (you can substitute extra virgin olive oil for part of the butter)
- 20 large white mushrooms, cleaned and with stems removed
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1 clove garlic, peeled and crushed
- 1 tablespoon plus one teaspoon all-purpose flour
- Black pepper or lemon pepper mixture to taste
- 1/3 cup grated Parmesan cheese
- 2 - 3 tablespoons chopped fresh parsley (optional)
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Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Keep snails in cold water for approximately 5 minutes to remove the 'canned' taste.
- Dry mushrooms on paper towels.
- In a skillet, melt butter (and oil if using).
- Sauté mushrooms and snails in butter over medium heat until mushrooms begin to soften (about 5 minutes).
- In a small bowl, whisk together wine, cream, garlic, and flour until there are no lumps.
- Remove mushrooms from the skillet and place them stem side up in an 8 inch x 8 inch baking dish.
- Place a snail in each mushroom.
- Add wine and cream mixture to the skillet.
- While stirring constantly, cook over medium heat until the sauce thickens.
- Pour the sauce over the snails and mushrooms.
- Sprinkle with Parmesan cheese.
- Place in preheated oven for approximately ten to fifteen minutes. Parmesan will be golden when the snails are ready to serve.
- If you like, sprinkle with parsley before serving.
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Ingredients:
- 4 red snapper fillets Skin Off (about 5 ounces each, bones removed)
For The Veracruz Sauce:
- 4 large fresh local field tomatoes
- 1 tablespoon extra virgin olive oil
- 1/2 cups onions, peeled and sliced thinly (I’ve used Summer Red Onions)
- 3 large fresh garlic cloves, thinly sliced (2 tablespoons)
- 2 teaspoons jalapeño, minced (more if you like very spicy)
- 6 large Castelvetrano green olives, pitted; large pieces (about 1/3 cup)
- 2 tablespoons capers plus 1 tablespoon of it’s brine.
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/4 teaspoon freshly cracked black pepper
- sea salt to taste – at the end
- 3 tablespoons of chopped parsley
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Directions:
- Skin and Seed the Tomatoes:
- Add water half way full to a 2 quart pot. Bring to a boil.
- Cut out the stem end of the tomato – turn over and cut and “X” on the bottom. (This helps the skin release.)
- Add the tomatoes to the pot and cover. Check after 2 minutes – the skins should be pealing back.
- Add the tomatoes to the sink in a colander, discard the water.
- Peel the tomatoes with your hands when cool enough to handle.
- Cut the tomatoes crosswise with a knife. Squeeze each half over the sink – discarding the seeds. Repeat with all.
- Place the tomatoes on a cutting board and rough chop in 1 inch pieces for the sauce. Save any juice to add to the sauce!
- Finish the Veracruz Sauce:
- Heat the olive oil in a 12″‘ skillet or dutch oven with a lid.
- Raise heat to medium low – add the onion and garlic and cook, stirring for 10 minutes until softened but not colored.
- Add the remaining ingredients: jalapeño, pitted olives, capers (and it’s brine), thyme leaves, oregano leaves and pepper.
- Give a big stir – cook for 2 minutes to release their flavors.
- Add the chopped tomatoes – raise the heat to high and stir for one minute to flavor them.
- Add 1/4 cup any saved tomato juices – or 1/4 cup of water.
- Reduce the sauce to low and cook uncovered until the sauce has broken down, 20 minutes. Taste for salt.
- While the sauce cooks – Sear the Snapper:
- Add cleaned and dried snapper fillets to a plate to fit.
- Top with 1 tablespoon olive oil and the fresh thyme leaves.
- Season with salt & pepper.
- Heat a skillet with the remaining tablespoon of olive oil. Raise heat to medium- high.
- When hot, add the snapper skin side up and cook quickly until the flesh is golden brown – two minutes.
- Turn over with a metal spatula and cook the second side for just 30 seconds. Use the spatula to press down on the fish so it does not curl.
- Remove fish to a plate and set aside. (Will be partially cooked.)
- Tuck the snapper fillets into the sauce and cook, covered just until the fish flakes and is flavored by the sauce, about 5 minutes.
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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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