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

Fresh From The Sea

Italian Wine Dinner on 2/6/18

Rick Oruch - Monday, January 29, 2018
 SEA BREEZE FISH MARKET & GRILL TO HOST ITALIAN WINE DINNER FEBRUARY 6, 2018


Great seafood is made even better with great wine, and the team at Sea Breeze Fish Market & Grill knows it.  They’ve paired with Winebow Group’s Andy Egert to celebrate the natural complement of Italian wines and delicious seafood with an amazing evening of wine and food at 7p.m. on Tuesday, February 6.  Seating is very limited for this event, and reservations are required.  The five course meal is priced at $100 per person. Call 972-473-2722 for reservations. 


MENU
Olive Oil Poached Shrimp with Frisee, Fennel, Blood Orange, Spiked Almonds and Sherry Vinaigrette


Mushroom Dusted Sea Scallop with Wild Mushroom Risotto and Shaved White Truffle


Roasted Rack of Lamb with Mint Mustard Gremolata and Parsnip Puree drizzled with Dolcetto Reduction


Grilled Chilean Sea Bass with Squid Ink tossed with Roasted Sweet Peppers and Green Garlic


Dark Chocolate Souffle with Raspberrry Crème Glace

January 21 Cooking Class

Rick Oruch - Tuesday, January 09, 2018

At the January 21st Cooking Class we will making the following dishes:


Shrimp & Avocado Salad on Endive Leaves

Thai Fish Cakes with Sweet Chili Sauce

Salmon Coulibiak (Salmon Wrapped in Puff Pastry)

Key Lime Pie Tarts

Salmon Potato Au Gratin Recipe of the Week

Rick Oruch - Tuesday, October 24, 2017

Grilled Salmon Potato Au Gratin

12 oz Grilled salmon ( Sold in your Sea Breeze Fish Market)

2 Tbsp EVOO

1 Large Roasted bell Pepper

¾ lb Yukon Gold Potatoes

2 cups coarsley grated soft white cheese

1 ½ cups half-half

1 Tbsp flour

1 small bunch freshly chopped thyme

Salt and pepper

¾ cups panko bread crumbs


  • Heat oven to 400 Degrees.  Coat all sides of a deep dish baking dish with EVOO.

  • Roast red pepper (either on an open flame, bbq grill or coat with oil and put in a 500 degree oven until it is completely black) scrape all the black off the pepper and cut into thin strips.

  • Begin to layer the potatoes around the dish, slightly overlapping each other.  Sprinkle 1/3 of the time, 1/3 of salmon, 1/3 red pepper and 1/3 cheese.  Continue this 2 more times.  Saving enough cheese to melt at the of baking.  Combine the flour and half-half. Slowly mixing the flour in and whisking quickly, so the flour does not clump up and leave chunks.  Pour atop the potatoes and push down, covering the potatoes.

  • Cover with foil and bake 45-50 minutes. When finish take off foil and make sure the potatoes are tender.  Turn broiler to high, add remaining cheese and bread crumb.  Put back in under the broiler 6-8 inches and brown the bread crumbs, about 3-4 minutes.

Scallop Spinach Salad Recipe of the Week

Rick Oruch - Monday, October 16, 2017

Seared Scallop Spinach Salad with a 1-2-3 vinaigrette

4-5 oz. dry sea scallops

3 oz Field Greens mix

Half a Fuji apple julienned

3 tbsp.  sliced almonds

¼ cup feta cheese

5 tbsp. olive oil divided into 2&3 tbsp

1 tbsp. balsamic vinegar

2 tbsp. chutney



  1. Begin by preparing salad, tossing mix greens, almonds and feta cheese in a salad bowl and set aside.

  2. Season Sea scallops with salt and pepper, add the first 2 tbsp. of olive oil to a pan on medium high heat, cooking 2-3 minutes a side.

  3. While scallops are cooking combine 1 part balsamic vinegar, 2 parts chutney and 3 parts olive oil, then whisk together.

  4. Place finished scallops on salad and julienne the apples at time of service to prevent any oxidizing and color change to the apple.

Lobster & Potato Salad Recipe of the Week

Rick Oruch - Tuesday, October 03, 2017

Lobster & Potato Salad


For the salad:

1 c. petite peas, fresh or frozen

1 c. corn kernels, fresh or frozen

2 (1 ½ lb.) lobsters, boiled and chilled

1 ½ lb. white or red skinned potatoes, boiled, peeled and sliced

¾ c. finely diced celery

½ c. thinly sliced scallions


For the dressing:

¾ c. mayonnaise

2 T. sour cream

1 T. Dijon mustard

4 t. Champagne vinegar

2 T. minced shallots

3 lg. hard cooked eggs, coarsely chopped

Coarse salt and freshly ground white pepper


For the salad:  If using frozen, put peas and corn in a strainer and run hot water over them to defrost.  Drain well.

Remove lobster meat from shells and cut into large chunks.

Combine peas, corn, lobster, potatoes, celery and scallions in a bowl.  Toss.


For the dressing:  whisk the mayonnaise, sour cream, mustard, vinegar and shallots together until smooth.  Stir in the eggs.  Season with salt and white pepper.


Scrape the dressing into the bowl with the salad and stir very well.  Cover and refrigerate for at least one hour before serving.


Poached Swordfish Recipe of the Week

Rick Oruch - Monday, September 25, 2017

Poached Swordfish with Tomato, olives and oranges


1 lb Fresh Swordfish (Sold in your Sea Breeze Fish Market)

3 Tbsp EVOO

1 Onion Frenched  

2 Garlic Cloves sliced thin

¼ cup White Wine

1 14 oz Can Diced Tomatoes in Juices

¼ tsp Orange Zest

½ Cup Kalamata Olives rinsed and halved

1 Orange, Supremes and juiced


  • On medium high heat, add EVOO and sear each side 20-30 Seconds.  Set aside

  • To a “HOT” pan add onions and garlic and let brown, stirring occasionally, for about 5 minutes.

  • Add white wine and let reduce by half.  Add tomatoes, Olives, Zest and juice from orange. Reduce heat and let simmer 5 minutes for flavors to develop

  • Add fish back into pan and spoon over mixture, continuing to cook the fish for another 3-4 minutes a side.

  • Add orange supremes for garnish and enjoy!!

Serves: Two

Prep time: 15 minutes

Cook time: 20 minutes



Parmesan Trout Recipe of the Week

Rick Oruch - Monday, September 18, 2017

Parmesan Crusted Trout

2 whole Rainbow Trout (Sold in your Sea Breeze Fish Market)

2 cups panko Bread Crumbs

1 Cup Parmesean Cheese

2 Eggs

½ cup flour

2 Tbsp EVOO


  • To make crust combine cheese and bread crumbs in a food processor and blend for 30 seconds.

  • Crack eggs and whisk together, adding a touch of water to thin out the eggs and create a egg wash.  Dredge trout in flour on meat side only, transfer to egg wash and then over to the parmesan crust.

  • Heat pan to medium high heat and add EVOO, place trout skin side up and cook for 3-4 minutes a side. Before plating cut out back bone and shingle one fillet over the other.

Salmon Date Compote Recipe of the Week

Rick Oruch - Thursday, September 14, 2017

Salmon with Date Compote

1lb Salmon (Sold At your Sea Breeze Fish Market)

1 tbsp Honey

1 tbsp whole grain mustard

1tsp chopped fresh thyme

¾ stick of unsalted butter

10 pitted and chopped coarsely dates

¼ cup water

1 tsp cider vinegar

2 large rice paper wraps


  • Mix honey, mustard and thyme in a bowl and add salmon

  • Melt 2 tbsp of butter in saucepan over medium heat.  Add

dates and sauté for 8-10 minutes.  Add ¼ cup water and

simmer until thick syrup forms and dates are tender, about

five minutes. Add vinegar and season to taste.


Grilled Tuna Recipe of the Week

Rick Oruch - Tuesday, September 05, 2017

Herb Marinated Tuna and Grilled Vegetables

1 lb Fresh Yellow-fin Tuna (Sold in your Sea Breeze Fish Market)

1 red Bell Pepper cut and quartered

1 yellow squash cut into spears

2 Zucchinis into ½ inch spears

½ cup EVOO

1/4 Cup Lime juice

2 Garlic clove

½ cup fresh thyme (or any other fresh herb)

Pinch of black pepper




  • Pre-heat grill to 400.

  • Combine the EVOO, lime juice, garlic, thyme, and pepper in a large bowl

  • Add pepper and eggplant spears and completely coat with marinade.

  • Add the tuna to the marinade completely covering all sides

  • Spray grill with non stick spray and put tuna on the grill, for a wonderful seared tuna, 90 seconds a side is perfect.

  • Toss vegetables on grill and cook for 3 minutes a side or until tender.

  • Place vegetable on plate and lay tuna on top, giving it height for presentation.

September Events

Rick Oruch - Saturday, September 02, 2017
September Events

9/4 Closed for Labor Day

9/9 Sea Breeze on Fox 4 at 8:00am 

9/19 Prisoner Wine Dinner
9/20 Prisoner Wine Dinner

9/21 Yom Kippur Order Deadline

9/24 Cooking Class

9/28 Whole Belly Clams




Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

Hours:
Lunch and Dinner

Sunday-Thursday 11am-9pm
Friday-Saturday 11am-10pm
Happy Hour Daily 3-6pm

972-473-CRAB (2722)

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