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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.
Combination of your favorite grill-able vegetables cut into chunks Suggestions: Bell Peppers, Onions, Cherry Tomatoes, Mushrooms, Squash, Zucchini, etc..
Combination of other grill-able standalone vegetables Suggestions: Asparagus, Potatoes cut in thick Slices, etc..
Optional: Vinaigrette for finishing Veggies
Instructions
Preheat well oiled Grill to Medium-High Heat. Add Swordfish chunks and chopped vegetables to skewers in alternation pattern. In large bowl, mix oil, salt, pepper, and herbs. Toss kabobs in olive oil marinade making sure all sides are coated. Also coat standalone vegetable.
Cook kabobs and vegetables on grill for 3-4 minutes before flipping. Cook for another 3-4 minutes. Remove from grill and top with vinaigrette if desired.
Soak toothpicks in a small bowl of water for 10-15 minutes prior to use to keep them from flaring up when on the grill. Preheat well oiled grill to medium-high heat.
Wrap Sea Scallops with strips of bacon and use a toothpick to hold the ends together. As you wrap them, place them side by side on a large baking sheet or platter.
Drizzle olive oil and lemon juice on top of the wrapped scallops and then season with Kosher Salt, Cracked Black Pepper, and Thyme.
Place wrapped scallops on grill and cook them for 3-4 minutes each side. Don’t overcook as the scallops will become tough and tasteless. Remove from heat and serve with Chipotle Mayo as a dipping sauce and lemon wedges.
Remove the calamari steaks from the refrigerator half an hour before cooking to allow then to come to room temperature. (If you have purchased them frozen, defrost per package instructions).
Heat a cast iron or heavy grill pan over high heat until extremely hot. If cooking outdoors, let the grill become very hot. Calamari steaks need to be cooked quickly or they can toughen.
Meanwhile, thoroughly pat the calamari steaks dry with paper towels, which will help to provide a nice sear. In a medium bowl, toss the calamari with a drizzle of olive oil until lightly coated. Don’t season the calamari until after they are cooked, as salt would draw out moisture causing then to steam rather than sear.
Grill the calamari 1 to 2 minutes per side, until lightly browned on both sides. Transfer to a platter and season with salt and pepper. Drizzle fresh olive oil on top, garnish with parsley, and serve with lemon wedges.
3rd Generation Fishmonger
Blake Groomer
Groomer's Seafood
9801 McCullough, San Antonio Texas 78216 United States