4th of July is quickly approacing and that means it's time to hit the grill with the best seafood in town! We have some of the best items for grilling on special and ready for you! We're featuring Jumbo Gulf Shrimp, Scallops, Gulf Coast Blue Band Oysters, TX Raised Redfish, Candian Salmon and some great retail items to make this your best 4th of July cookout ever!
We offer 3 Catch Levels, Crews, Cook, & Captain. Think of these like a nautical spin on Silver, Gold, & Platinum packages. Each level offers more and more options for you to choose from to make your very own Custom Catch.
Build Your Catch
We offer 4 packages sizes. Choose from 8, 16, 24, or 32 servings and then begin to pick from any of the listed items on your catch. How you mix and match is totally up to you, so have fun with it! Don't forget, larger packages have bigger discounts!
One Time Catch Or Subscription Catch
Our Custom Catch option allows you to make a one time purchase or to subscribe for extra savings. Subscription intervals are offered in 4, 6, and 8 week intervals.
2 Cedar Planks, Untreated and Soaked in Water for 20 minutes
Fresh Lemon
Fresh Sage
Fresh Thyme
Fresh Rosemary
cracked black pepper
Instructions
Clean and skin the fish
rinse well and lay on top of a clean, and well soaked ceadar plank. we needed two for the sizze of our fish, so have extra in case you get really lucky while out fishing.
slice the lemon in half and squeeze one half over each planked fillet. snip sprigs from your sage, thyme, and rosemary plants (or use store bought, dried if you REALLY must) and lay them over the fish...lightly grind pepper on top.
have the grill at high heat and place fish topped planks on the grill. close the lid and check often. as the fish get more done (opaque) pour water or wine on the grill and shut lid to steam the fish through. this whole process took 15-20 minutes for a 4 pound fish. adjust accordingly, fish needs to be closely watched.
when complete, place planks on a baking tray and serve by placing on the table. everyone loved digging in!
(recommended: fresh garden salad and roasted potatoes)
Bacon Wrapped Scallops
Ingredients
2 pounds large sea scallops patted dry
1 pound bacon slices cut in half crosswise
1/4 cup maple syrup
2 tablespoons soy sauce
1/4 teaspoon garlic powder
salt and pepper to taste
2 tablespoons chopped parsley
cooking spray
Instructions
Preheat the broiler. Coat a sheet pan with cooking spray.
Wrap a slice of bacon around each scallop and secure with a toothpick. Arrange the scallops in a single layer on the baking pan.
In a small bowl, mix together the maple syrup, soy sauce, garlic powder, salt and pepper. Brush half the mixture over the top of each of the scallops.
Broil for 10-15 minutes, or until bacon is crisp and scallops are cooked through. Brush the remaining sauce over the scallops halfway through the cook time.
Sprinkle with parsley, then serve.
Smoked Chargrilled Oysters
Ingredients
12 Gulf Coast oysters large, on the half shell
2 sticks unsalted butter
2 tsp shallots minced
2 tsp red chilis minced
4 cloves garlic minced
1 tbsp Italian flat leaf parsley + more for garnish finely chopped
2 tbsp Parmesan or Pecorino Romano grated
1 lemon zest
1 tsp kosher salt
1 lemon sliced to char and juice over cooked oysters
2 quarts apple wood and /or mesquite chips
Instructions
Start by soaking the chips in water (they need to soak for 15-20 min).
Light charcoals in a chimney starter and once they are very hot and ambered spread them over the charcoal grill bed.
Strain the water off the soaking chips and place them directly over the ambered charcoals.
Wait for the initial heavy and bitter smoke to clear before placing the oysters on the grill. You are after a delicate smoking.
Place the lemon wedges on the grill at the time you put the oysters.
Place a small cast iron skillet on the grill with the butter, cheese, garlic, chile, salt, parsley, lemon zest, shallot and wait until the butter melts and begins to bubble.
Spoon butter compound over each oyster.
Once the cheese begins to crisp up, remove the oysters (about 8 minutes).
Arrange oysters and marked lemon wedges on a platter, garnish with parsley and open a cold craft beer. Enjoy!
3rd Generation Fishmonger
Blake Groomer
Groomer's Seafood
9801 McCullough, San Antonio Texas 78216 United States