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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
We are temporarily closed due to COVID-19
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Fresh From The Sea

Passover Article from TJP

Rick Oruch - Thursday, April 09, 2020

Smoked Salmon Frittata recipe

Rick Oruch - Monday, April 06, 2020
Frittata with Smoked Salmon and Dill

INGREDIENTS
1 Onion diced
1 tablespoon Butter or olive oil
12 Eggs
1 cup Milk or cream
4 oz Goat cheese optional
1/2 lb Smoked salmon chopped
3 Scallions chopped, white and green parts
1/4 cup Dill, fresh chopped
1 teaspoon Kosher salt
1/2 teaspoon black pepper
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Saute the onion and butter in a 10-inch oven-proof sautee pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat 10 whole eggs and 2 Egg whites.
Add the milk, goat cheese (if using), smoked salmon, scallions, dill, salt, and pepper and combine.
Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
I sometimes like to bake a frittata in a 9 by 13 dish, instead of a sautee pan, and cut it into squares.

Online gift cards now available

Rick Oruch - Thursday, April 02, 2020

Click here to purchase a gift card. 

Susie Drinks Dallas Review 2016

Rick Oruch - Thursday, April 02, 2020

Check out this article by Susie Drinks Dallas from 2016 highlighting our cocktails, menu, and fish market. Susie's article highlights Cioppino, Lobster Mac & Cheese, and of our course our cocktails and wine program. 

http://www.susiedrinksdallas.com/sea-breeze-fish-market-grill-new-menu/

Swordfish Skewers Recipe

Rick Oruch - Monday, March 30, 2020

Lemon-Glazed Swordfish Skewers 

Ingredients:
6 eight-inch wooden skewers

½ cup freshly squeezed lemon juice

1 Tbsp lemon zest

1 tsp chili paste

2 tsp fish sauce, optional

¼ cup sugar

½ tsp sea salt

1 pound swordfish

18 snow peas

18 grape or cherub tomatoes, preferably red and yellow

2 Tbsp extra-virgin olive oil

Sea salt and pepper, to taste

2 tsp cornstarch

2 tsp water

8 mint leaves, for garnish


Instructions:

  1. Soak skewers in water for 30 minutes.  

  2. In a medium bowl, mix lemon juice, zest, chili paste, fish sauce, sugar and salt. 

  3. Place swordfish in lemon mixture and marinate for 30 minutes.

  4. Place a small pan of water on to boil and prepare an ice bath.  When the water boils, place snow peas in and blanch for 30 seconds.  Remove to ice bath then drain and pat dry. Set aside.

  5. After the fish marinates for 30 min begin assembling the skewers but do not discard marinade.

  6. Place a fish piece on skewer and slide to the end.  Then wrap a snow pea around a tomato and slide onto skewers.  Repeat until you have three pieces of fish and three wrapped tomatoes then finish with a forth piece of fish.  Repeat for all six skewers.

  7. Place skewers in a dish and coat with olive oil, salt and pepper.

  8. Heat in a ribbed grill pan to medium hot.

  9. While pan is heating, place marinade in a small sauce pan and heat.  Mix corn starch and water to make slurry and add a little at a time to hot marinade until a creamy glaze is formed.  Set aside.

  10.  When grill is hot, spray with nonstick spray then place skewers on grill.  Turn a quarter turn every minute or so until the fish is cooked to desired doneness, no more than five or six minutes total.

  11. Turn grill off but leave skewers in place and brush on glaze, turning and brushing until all sides are covered.

  12. Cut mint leaves into strips.  Serve fish over cooked rice topped with mint strips, if desired.

Yield:  6 skewers


Watch Rick prepare Dungeness Crabs 2013

Rick Oruch - Thursday, March 26, 2020

Watch Rick teach you how to break down and eat Dungeness Crabs.

Haddock Sliders Recipe

Rick Oruch - Monday, March 23, 2020

Haddock Sliders

Ingredients:

Canola oil, for frying

6 2-ounce pieces haddock

1 cup flour

½ cup buttermilk

½ cup 2% milk

1 cup whole wheat Panko bread crumbs

2 6 slider buns, toasted

Tartar Sauce, for serving

Cocktail Sauce, for serving

Dill sandwich pickles, for serving


Instructions:

  1. Preheat oil in a cast-iron skillet filled halfway with canola oil.

  2. In one shallow dish, add the flour.  In a second shallow dish add the buttermilk and 2% milk.  In a third shallow dish, add the cracker meal. Dredge the fish into flour, then the milk and then the Panko crumbs.

  3. Fry the fish until golden brown and cooked through, 5-7 minutes.  Remove and drain on a paper towel lined plate.

  4. Place each piece of fish on a toasted bun and top with Tartar Sauce on one side and cocktail sauce on the other side. Serve with pickles and a side of coleslaw, if desired.


Yield:  6 sliders



COVID-19 Temporarily Closing

Rick Oruch - Saturday, March 21, 2020

To all of our wonderful customers,

Sea Breeze has had to make a tough decision, but feels it is the right one. We will be closed today until further notice as we wait for more updates on the Coronavirus Pandemic. As of now, we will be closed through at least April 27th.

Before we get into more details, we want to take a second to thank each and everyone one of you for your unconditional support to our restaurant and our Sea Breeze family. Over the last couple of days, you all have been incredibly supportive and generous to our staff, and for that, we are extremely grateful. You all wiped us out of fish!

As tough as this decision is, we have to put our staff and guest’s health first. We are taking the spread of COVID-19 seriously, and we hope everyone else is, too.

Without a doubt, we have full intentions of re-opening as soon as we are allowed to operate as a full service restaurant. These last 13 years have been years we will always cherish, and we look forward to the next 13. But for now, we will be on pause.

Your support and passion for our fresh fish is something we can never thank you enough for. We will look forward to re-opening our doors and starting right where we left off, serving the freshest fish in DFW to the best customers we could ask for.

We will continue to make updates on social media while we are temporarily closed so make sure you are following us. Until then, everyone stay safe and take care of your families.

Sincerely,
The Oruch Family

COVID-19 Update

Rick Oruch - Tuesday, March 17, 2020

Like you, we are monitoring the latest news about the COVID-19 virus. Although we always pay close attention to the cleanliness of our restaurant, we are taking extra precautions to sanitize and clean during this outbreak. The staff at Sea Breeze is healthy and ready to serve you the best seafood in DFW. We have no plans of shutting our doors and are keeping “social distancing” in mind as we seat our guests. If you prefer to avoid any interaction in the restaurant, please give us a call so we can take your order over the phone and bring it to you curbside. Our fish market is fully stocked with fresh fish and our blog has several recipes for our customers to enjoy at home. We thank all our great customers for their support, and we will do everything in our power to continue serving you the freshest fish in DFW.

- The Oruch Family

Call the restaurant directly for any questions or to place your ToGo order
972-473-2722

Steamed Mussels Recipe

Rick Oruch - Monday, March 16, 2020

Classic Steamed Mussels

Ingredients:

¼ cup olive oil

6 Tbsp. minced shallots

1 Tbsp. minced garlic

2 pounds mussels

½ -¾ cup dry white wine

1 tsp. Old Bay Seasoning

Juice of 1 lemon

2 tsp. butter

2/3 cup chopped mixed parsley and cilantro (divided use)


Instructions:

  1. Heat a Dutch oven over high heat.  When the pot is hot, add the oil, shallots and garlic and cook for about 1 minute, stirring. 

  2. Add the mussels, wine, Old Bay Seasoning, lemon juice, half of the parsley and cilantro and cover with the lid and shake the pot.

  3. Cook shaking the pot often, until the mussels open, about 4 minutes.  (The larger the mussels, the longer they will take to cook.)

  4. Reduce the heat to medium-high.  Reduce the liquid by one-third and then turn off the heat.  Divide the mussels and sauce among 4 big soup plates.

  5. Garnish with the remaining herbs and serve immediately with garlic bread to sop up the juices.


Yield:  4 servings






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Temporarily closed due to COVID-19

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