Foundation
Menu

4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
Online Ordering
Click here to purchase a gift card

Fresh From The Sea

Fish Market online ordering now available

Rick Oruch - Tuesday, August 11, 2020

All items in the Fish Market & Chef at Home case are now available for online ordering.

Click here to place an order. 

Shrimp Wraps Recipe

Rick Oruch - Monday, August 10, 2020
Cilantro Lime Shrimp Wraps

INGREDIENTS

  • 1 lb. medium shrimp, peeled and deveined 
  • 2 tsp. ground cumin 
  • 1 tsp. chili powder
  • Juice of 1 lime
  • 2 tbsp. freshly chopped cilantro, plus more for garnish
  • 2 cloves garlic, minced 
  • 3 tbsp. extra-virgin olive oil, divided 
  • Kosher salt 
  • Freshly ground black pepper
  • Romaine lettuce, for serving
  • 1 avocado, thinly sliced 
  • 1/4 c. Sour cream, for serving
DIRECTIONS
  • In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
  • In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
  • Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro. 

8/9 New Online Ordering

Rick Oruch - Sunday, August 09, 2020

We are excited to expand our online ordering options and now offer the entire Fish Market and Wine selections in addition to our weekly Heat & Eat Meals and DIY Kits. 

Click here to order Heat & Eat Meals/DIY Kits

Click here to order Fish Market

Click here to order Wine


Grilled Halibut Garlic Thyme Butter Recipe

Rick Oruch - Tuesday, August 04, 2020
Grilled Halibut with Garlic Thyme Butter

Ingredients

  • 4 4-6 oz skinless halibut fillets
  • salt to taste
  • pepper to taste

Garlic Thyme Butter
  • 3 cloves garlic cloves minced
  • 4 T unsalted butter melted
  • 1 T fresh thyme
  • juice of 1 whole lemon

Instructions
  • Preheat your grill 375 degrees F.
  • Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.
  • Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
  • Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.
  • Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145 degrees F. You want your fish to be opaque and just start to flake.
  • Remove the grilled halibut from the grill. Serve hot with lemon wedges.

8/7 order form

Rick Oruch - Monday, August 03, 2020
This week we are offering Shrimp Cocktail, Raw peeled and deveined Alaskan Halibut & Atlantic Salmon in the Fish Market and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, Tuna Nacho kits, Mussel Pot kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, and desserts.

Please fill out both pages of order form. The order will not be processed unless the Checkout form is complete.

7/31 order form

Rick Oruch - Monday, July 27, 2020
We are happy to provide fish on Friday, July 31, 2020. Orders must be made by Wednesday July 29 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 7/31/2020.

This week we are offering Shrimp; Shrimp Cocktail, Raw peeled and deveined and a Heat & Eat Jumbo Grilled Head on Peeled Shrimp with ginger rum barbecue sauce meal, Alaskan Halibut & Atlantic Salmon in the Fish Market and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, Tuna Nacho kits, Mussel Pot kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, and desserts.

7/17 order form

Rick Oruch - Sunday, July 12, 2020

July 17 2020 Fish Friday Order Form

We are happy to provide fish on Friday, July 17, 2020. Orders must be made by Wednesday July 15 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 7/17/2020.

This week we are offering Red Snapper, Alaskan Halibut & Atlantic Salmon in the Fish Market and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, Tuna Nacho kits, Mussel Pot kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, Smoked Salmon Deviled Eggs, and desserts.

Pan Fried Flounder Recipe

Rick Oruch - Monday, July 06, 2020

Pan Fried Flounder Recipe

Ingredients
  • 4 skinless flounder-fillets
  • Salt and pepper, to taste
  • Flour, for dredging fish
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter, divided
  • 1 lemon, juiced
  • 1 small bottle capers
Directions
  1. Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
  2. Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

7/10 order form

Rick Oruch - Sunday, July 05, 2020

July 10 2020 Fish Friday Order Form

We are happy to provide fish on Friday, July 10, 2020. Orders must be made by Wednesday July 8 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 7/10/2020.

This week we are offering Flounder, Alaskan Halibut & Atlantic Salmon in the Fish Market and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, Tuna Nacho kits, Mussel Pot kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, Salmon Croquettes and desserts.

Grilled Shrimp Skewer Recipe

Rick Oruch - Monday, June 29, 2020

Grilled Shrimp Skewer Recipe

INGREDIENTS

  • 1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped parsley
  • lemon wedges for serving

INSTRUCTIONS

  • Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
  • Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
  • Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
  • Thread the shrimp onto skewers.  Heat a grill or grill pan over medium high heat.
  • Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
  • Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
  • Sprinkle with parsley and serve with lemon wedges.




Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

Don't Miss...

Our Story
Sea Breeze Blog
Events 
Online Ordering

Click here to purchase a gift card

972-473-CRAB (2722)

Hours:

Lunch and Dinner
Monday Closed
Sunday, Tuesday-Thursday 12pm-8pm
Friday-Saturday 12pm-9pm 
*beginning 5/19/2020

972-473-CRAB (2722)
Follow us on Facebook  Follow us on Twitter   Follow us on Instagram   

 

 
Except as otherwise noted, the entire content and design of this website is Copyright © All Rights Reserved, by Frisco Websites/Short Story Marketing and its client who manages and updates this website (www.seabreezefish.com), and is subject to the terms of the Digital Millennium Copyright Act of 1998 and other laws, as well as by the terms at http://www.friscowebsites.com/terms.html. "Online Business Partner" and "Websites Under Your Control" are federally-registered trademarks of Frisco Websites/Short Story Marketing.