Are You Ready For The Best Crawfish In The Lone Star State?
Our friends from the San Antonio Crawfish Boils page are putting on their very first crawfish festival. We are happy to be supplying this event and we are looking forward to being there to support. Check out the details at the link below from our friends!
Delivered RIght To Your Door!
Try Our New Build-A-Box Program
Ordering is an easy 3 step process
Select Your Catch Level
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.
Gently fold all salsa ingredients together about 30 minutes prior to serving so the flavors have time to blend. Acid such as lemon or lime juice will help keep the banana from turning brown. Serve with grilled amberjack.
Mix together all of the marinade ingredients, except the sliced pineapple, salt and granulated seasonings. Marinate the fish fillets in half of the juice mixture about two hours, turning at least once. Reserve the other half of the marinade.
Remove fish and discard marinade.
Dust the fish with granulated seasonings (to your own preferences) and sprinkle with Cajun seasonings, Creole or Kosher salt. Lightly oil both sides of the fish and sliced pineapple. Let the fish rest about 15 minutes if possible.
Prep your grill and preheat to medium. Place sliced pineapple on grill rack about five minutes before the fish. Grill the fish approximately three minutes per side or just before until the fish flakes easily when tested with a fork. Do not overcook the fish. Remove from grill and tent with foil for five minutes. Remove pineapple when it has nice char marks. Drizzle reserved marinade over the fish and pineapple.
Serve with fresh mango salsa and grilled pineapple.
Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill 15 minutes.
In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with spice mixture; pat gently to coat.
Add olive oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.
Place lemons cut side down on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.
3rd Generation Fishmonger
9801 McCullough, San Antonio Texas 78216 United States