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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722

Fresh From The Sea

9/19 New Specials

Rick Oruch - Thursday, September 19, 2019
Linguine with Clams
your choice of red or white sauce served with a house salad...23
Grilled Alaskan Halibut *Foley Johnson Cabernet
with slow roasted tomatoes, fennel served with Two Specialty Sides...38
Grilled Wild King Salmon *Nielson Pinot Noir
with arugula pesto served with Two Specialty Sides...38
Blackened Red Snapper *Bell Red Blend
with red pepper tomato jam with Two Specialty Sides...32
Sauteed Flounder Saltimbocca *Nielson Chardonnay
with prosciutto, sage, lemon butter  served with Two Specialty Sides...32

Specialty Side Choices
-Butternut Squash with Brown Butter and Pepitas 
-Sauteed Brussel Sprouts with Maple & Pecan
-Ranch Whipped Potatoes
-Arugula salad with Apple, Fennel, Candied Pecans, with an Apple Cider Vinaigrette

Halibut Cordon Bleu Recipe

Rick Oruch - Tuesday, September 17, 2019
Halibut Cordon Bleu
Ingredients:
4 (4-ounce) halibut fillets, skinless
4 tsp Dijon mustard
4 slices Swiss cheese
2 slices honey-baked ham, thinly sliced
4 tsp mayonnaise
¼ cup Panko breadcrumbs


Instructions:
Preheat oven to 450 degrees.
Cut fish fillet horizontally in half, through middle, leaving one sides connected.
Open up fillet and spread mustard over inside, layer with ham and cheese slices.  Close fish
Spread top of fish with mayo and sprinkle with breadcrumbs.  Bake uncovered for 15 minutes or until fish reaches internal temperature of 145 degrees.  
Yield:  4 servings

9/12 New Specials

Rick Oruch - Thursday, September 12, 2019
Linguine with Clams
your choice of red or white sauce served with a house salad...23
Grilled Alaskan Halibut *Nielson Chardonnay 
with grilled five spice peaches, miso butter served with Two Specialty Sides...38
Grilled Wild King Salmon *Vitners Grenache
with lemon maple glaze served with Two Specialty Sides...38
Blackened Red Snapper *Nielson Pinot Noir
with roasted garlic goat cheese with Two Specialty Sides...32
Sauteed Flounder *Lucien Albrecht Riesling
with shrimp, crab pontchartain salad served with Two Specialty Sides...32

Specialty Side Choices
-Sauteed Summer Medley
-Roasted Carrots with Dill
-Horseradish Whipped Potatoes
-Chimichurri Rice

Monkfish Tikka Kebob Recipe

Rick Oruch - Wednesday, September 11, 2019

Monkfish Tikka Kebobs


Ingredients:

1 pound monkfish, cut into cubes

1 cup plain Greek yogurt

3 cloves garlic, crushed

1 tsp ground ginger

1 Tbsp lime juice, about half a lime

1 tsp chili powder

½ tsp turmeric

½ tsp garam masala

Salt, to taste

Mint and cilantro, to garnish

6-inch wooden skewers, presoaked in water


Instructions:

  1. Thread the fish onto parallel wooden skewers. 

  2. In a bowl, mix the yogurt, garlic, ginger, lime juice, chili powder, turmeric, garam masala and pour over the monkfish.  Cover and let fish marinade for 30 minutes.  

  3. Heat the cast iron grill pan, and drizzle with olive oil.  Grill the monkfish skewers for 3-4 minutes on each side, or until cooked through and charred a little on the outside.


Yield: 2 kebobs per person, 4- 6 servings


9/5 New Specials

Rick Oruch - Thursday, September 05, 2019
Grilled Prosciutto Wrapped Alaskan Halibut *Nielson Chardonnay 
with leek thyme butter served with Two Specialty Sides...38
Grilled Wild King Salmon *Bell Red Blend
with horseradish creme fraiche served with Two Specialty Sides...38
Blackened Red Snapper *Bell Red Blend
with maque choux with Two Specialty Sides...32
Sauteed Flounder *Lucien Albrecht Riesling
with lobster, orange, tomato, basil salad served with Two Specialty Sides...32
Roasted Monkfish Medallions  *Nielson Pinot Noir
with roasted garlic saffron butter sauce served with Two Specialty Sides...28

Specialty Side Choices
-Roasted Cauliflower with fresh Herbs
-Sauteed Green Beans with Mushrooms
-Whipped Potatoes and Carrots
-Cucumber Tomato Tabbouleh on Arugula


Cajun Scallop Recipe

Rick Oruch - Tuesday, September 03, 2019
Cajun Seared Scallops

Ingredients:
  • 15-20 Fresh Sea Scallops
  • 1 Tbsp Cajun Seasoning
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp pepper
  • Baby greens


Instructions:
  • Toss the scallops with the Cajun seasoning, cayenne pepper, 1 Tbsp olive oil, salt and pepper.  Place the scallops in the refrigerator and allow the spices to set for 1 hour.
  • In a skillet over high heat, add the additional tablespoon of olive oil and butter.  Spread the butter and oil to evenly coat the skillet.
  • Place the scallops in the pan, and cook them over high heat for 2-3 minutes per side until seared golden brown.  Flip the scallops and cook for 1-2 minutes until the second side is browned.
  • Place the scallops on a bed of baby greens and serve,


Yield:  5-6 servings

8/29 Specials

Rick Oruch - Thursday, August 29, 2019
Grilled Alaskan Halibut *Chardonnay Nielson
with ginger blueberry glaze served with Two Specialty Sides...38

Grilled Wild King Salmon *Bell Red Blend
with mushroom demi served with Two Specialty Sides...38

Blackened Red Snapper *Esk Valley Red Blend
with grilled guacamole with Two Specialty Sides...32

Sauteed Flounder *Lucien Albrecht Riesling
with lobster cream served with Two Specialty Sides...32

Grilled Monkfish Medallions  *Bell Chardonnay
with romesco sauce served with Two Specialty Sides...28

Specialty Side Choices
-Okra, Corn Tomato, Lima Bean Ragout
-Sauteed Sugar Snap Peas and mint
-Whipped Potatoes with Roasted Shallots & Thyme
-Tortilla salad with carrots, cucumber, jicama, arugula, sweet chili lime vinaigrette 


Peach Dessert Recipe

Rick Oruch - Wednesday, August 28, 2019

Nectarines and Peaches with Lavender Syrup

Ingredients:

½ cup pecans

3 Tbsp honey

2 Tbsp plus ¼ cup sugar

1 sprig rosemary

1 Tbsp dried lavender buds

Kosher salt

3 ripe white or yellow nectarines, cut into wedges

3 ripe yellow peaches, cut into wedges

2 tsp finely grated lemon zest

½ cup crumbled Gorgonzola, divided

Instructions:

  1. Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 3-4 minutes.  Let cool.
  2. Meanwhile, bring honey, 2 Tbsp sugar and 3 Tbsp water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved.  Add rosemary and lavender and remove from heat.  Let sit 5 minutes.  Remove rosemary and let syrup cook.
  3. Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp water to a boil in another small saucepan, stirring to dissolve sugar.  Cook (without stirring) until sugar turns a light amber color, about 2 minutes.  Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes.  Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool.  Break into smaller pieces.
  4. Toss nectarines, peaches, lemon zest and ¼ cup syrup in a large bowl to coat.  Let sit 5 minutes.  Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed.  Transfer to a platter.  Top with remaining Gorgonzola and candied pecans.

Yield:  4 servings

8/22 Specials

Rick Oruch - Thursday, August 22, 2019
Grilled Alaskan Halibut *Andre Dezat Sancerre
with olive relish, red pepper puree served with Two Specialty Sides...38
Grilled Wild King Salmon *K Vintners Grenache
with herb salad served with Two Specialty Sides...38
Blackened Red Snapper *Esk Valley Red Blend
with strawberry mango salsa with Two Specialty Sides...32
Almond Crusted Flounder *Esk Valley Sauvignon Blanc
with roasted garlic crab butter served with Two Specialty Sides...32
Seared Hawaiian Opah *Bell Chardonnay
with miso glaze, cucumber orange mint salad served with Two Specialty Sides...28

Specialty Side Choices
-Sauteed Mushrooms & Chiroline Onions
-Brussel Sprouts with Maple & Pecan 
-Parmesan Whipped Potatoes 
-Arugula salad with Golden Beets, spicey Candied Almonds, sherry maple vinaigrette


Grilled Rainbow Trout Recipe

Rick Oruch - Thursday, August 22, 2019

Garlic Butter Rainbow Trout

Ingredients:
1 pound trout filet

Salt and freshly ground pepper, to taste

2 Tbsp melted butter

2 cloves garlic, minced

1 tsp minced dill, optional

 

Instructions:

  1. Preheat oven to 375 degrees.
  2. Cut two sheets of foil.  It has to be big enough to wrap the trout.
  3. Cover the baking sheet with the aluminum foil and place the trout in the center.
  4. Fold up all 4 sides of the foil, then season the trout with salt and pepper.  Drizzle the melted butter over the trout until evenly coated.
  5. Top with minced garlic and fresh dill.  Fold the sides of the foil over the trout.  Cover the fish completely.
Bake for about 13 minutes or until the fish flakes easily with a fork.  Open the foil and broil for 2-3 minutes for a golden color




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Hours:
Lunch and Dinner

Monday Closed
Sunday, Tuesday-Thursday 11am-9pm
Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

972-473-CRAB (2722)
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