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

Fresh From The Sea

Trout Lo Mein Recipe of the Week

Rick Oruch - Saturday, March 30, 2019

Steelhead Trout Lo Mein           

Serves 4

  • 1# Wild Steelhead Trout
  • 1 tsp soy sauce, plus 2 Tbsp. (divided)
  • 1 tsp oil, plus more for cooking
  • 8oz. fresh lo Mein noodles or regular white noodles
  • 2 cups shredded Napa cabbage
  • 2 Cups of mung bean sprouts
  • 1 medium carrot julienned
  • ½ small red bell pepper, julienned
  • ½ cup fresh sliced mushrooms
  • ½ cup sliced winter bamboo shoots
  • 2/3 cup snow peas
  • 1 scallion, julienned
  • 1 clove garlic, minced
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. sesame oil
  • Pinch of salt
  • Pinch of sugar  
  • Cut the Steelhead trout in ¾ inch cubes. Place the trout in a bowl and mix in 1 tsp of soy sauce and oil. Set aside.
  • If using white noodles, boil them in about 2 quarts of water, rinse in cold water and drain. If using Lo Mein egg noodles, you can skip this step. If you can’t get LO Mein or other fresh noodles at your Asian grocer, fresh or dried linguini pasta will do also.
  • Cut you veggies and have them all ready for cooking. Heat the wok until smoking slightly and add a couple Tbsp. of oil to coat the wok and sear the Steelhead Trout. Take the trout out and set aside.
  • Add the garlic and all of the vegetables to the pan except the dark green parts of the scallions, bean sprouts and the snow peas. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
  • Add the noodles back to the pan and mix well from the bottom up for about 30 seconds. Then cover the wok for one minute. Remove cover and add the remaining tablespoon of regular soy sauce, sesame oil, salt, sugar, dark green parts of the scallion, bean sprouts and snow peas; mix well. Add the steelhead trout, and stir-fry for another minute, or until any remaining liquid has evaporated.
  • Plate, serve and enjoy!

April 28 Cooking Class

Rick Oruch - Thursday, March 28, 2019
Sea Breeze has partnered with award-winning registered dietitian, nutritionist and culinary expert Cindy Kleckner, the next Cooking Class is Sunday April 28th, 2019. 

Kleckner is a much sought after local expert, author and teacher, and in addition to teaching at Collin College, she has worked with the City of Plano, the Dallas Cowboys, Cigna, Mary Kay Corporation and more.
The April 28th cooking class will be held from 3-4:30 p.m.   Guests will learn 3-4 seafood recipes, taste those recipes and enjoy wine pairings as well, all for $60 per person! Class size is very limited, and reservations are required. 

Click here to sign up.

Zuppa di Pesce Recipe of the Week

Rick Oruch - Monday, March 25, 2019

Zuppa di Pesce (Italian Seafood Stew)

Yield:  6 servings


Ingredients:
1 carrot, diced
1 red onion, finely diced
1 stalk celery, finely diced
2 leeks, cleaned and finely diced
1 fennel bulb, finely diced
1-quart canned Italian plum tomatoes, chopped with juice
½ cup olive oil
1 tsp red pepper flakes
1 tsp oregano
1 cup white wine
1 cup clam juice, plus more if needed
2 Tbsp garlic, chopped
1-pound sea bass or white fish, cut in 4 pieces
12 head-on shrimp, peeled and cleaned
20 clams
12 mussels
1-pound calamari, cleaned and cut in slices
2 cups canned cannellini beans, rinse and drained
2 Tbsp fresh basil chiffonade
Salt and pepper, to taste


Instructions: 
1. In a large sauté pan over medium heat, sauté the carrot, onion, celery, leek, fennel and tomatoes in ½ cup olive oil.  Add the red pepper and oregano.
2. Add the white wine and reduce to half over medium heat.  
3. Add the clam juice and cook over medium to low heat for 15-25 minutes.  Season with salt and pepper.
4. In a large pot over low heat, sauté the garlic in ½ cup olive oil for 2 minutes, or until golden brown.  Add the fish and seafood and sauté for 2 minutes until golden brown on each side.
5. Add the sauce and beans and cook for about 15 minutes over low heat.  Add extra clam juice if the soup seems too dense.  Garnish with basil and serve.


Watch Ryan on Good Day Fox 4

Rick Oruch - Sunday, March 17, 2019

Watch Ryan make Potato Crusted Haddock on Good Day Fox 4, March 17th 2019.

http://www.fox4news.com/good-day/potato-chip-crusted-haddock


Halibut Recipe of the Week

Rick Oruch - Sunday, March 17, 2019


Halibut with Herb Pesto and Roasted Carrots and Cauliflower              

 Serves 2

For the Halibut:

  • 2- 6 to 8 oz Halibut Fillets  
  • Salt and Pepper
  • ½ Cup Panko
  • ¼ cup Pesto ( Purchased or your own home recipe)

For the Carrots and Cauliflower:

  • ½ lbs. Baby Carrots
  • ½ lbs. Cauliflower Florets
  • 3 tbsp. Olive Oil

  • Pre heat oven to 350
  • Season the fish with salt and pepper. Then coat the halibut on both sides with pesto, place fillet in the panko and coat both sides.
  • Place the fish in baking dish and bake 15-20 minutes until panko is lightly toasted and fish is just cooked through.
  • Toss the carrots and cauliflower in a bowl with 3 tbsp. of olive oil and season with salt and pepper.
  • Spread in a single layer or rimmed baking sheet. Roast the vegetables until tender and lightly browned about 25 minutes. Stirring once or twice.
  • Place vegetables and halibut on plate and enjoy!


 

Gefilte Fish

Rick Oruch - Tuesday, March 12, 2019
SEA BREEZE HELPS MAKE PASSOVER A BREEZE WITH HOUSE MADE GEFILTE FISH


Passover is just around the corner and begins on April 19, and for North Texas Jewish families, that means gefilte fish.  While younger generations ONLY know the processed product from companies like Manischewitz, older generations remember great gefilte fish (either in balls or loaves) made by their grandmothers.  Following a recipe passed down through family, the team at Sea Breeze Fish Market & Grill in Plano is making amazing gefilte fish for Passover this year.  

Sea Breeze gefilte fish will be sold in 3-ounce portions for $4 each.

Guests should preorder by Friday, April 12 to guarantee availability.  

The gefilte fish will be available in-store for pick up April 17-20, so guests can enjoy it at home for their Seder dinner.  The family recipe used at Sea Breeze will be prepared using predominantly Lake Superior whitefish and walleye pike, with other seasonal fresh fish added.  Guests who wish to order fish to prepare their own gefilte at home should also preorder to guarantee availability.

Haddock Recipe of the Week

Rick Oruch - Monday, March 11, 2019
Baked Haddock with Cheese Crumb Topping
Yield:  4 servings


Ingredients:
1 Tbsp butter
2 medium shallots, minced
1 clove garlic, minced
1 cup fresh breadcrumbs or Panko Bread crumbs
¾ cup finely grated Swiss or Gruyere cheese
1 Tbsp fresh parsley, chopped
1 tsp paprika
1 Tbsp extra virgin olive oil
Pepper, to taste
1½ lbs haddock, cut into 4 pieces
Lemon wedge, for serving 


Instructions:
1. Preheat oven to 400 degrees F.  Melt butter over low heat and add shallot and garlic and sauté until they are soft and fragrant. Remove from heat.
2. Toss with bread crumbs, cheese, parsley and paprika.  Season lightly with salt and pepper. 
3. Drizzle a little olive oil on top of the fish.  Pack the topping on top of the fish and place on lined baking sheet.
4. Roast for 10-15minutes or until fish flakes easily.
5. Garnish with lemon wedge and serve.

March 24 Cooking Class

Rick Oruch - Sunday, March 10, 2019
Sea Breeze has partnered with award-winning registered dietitian, nutritionist and culinary expert Cindy Kleckner, the next Cooking Class is Sunday March 24th, 2019

Kleckner is a much sought after local expert, author and teacher, and in addition to teaching at Collin College, she has worked with the City of Plano, the Dallas Cowboys, Cigna, Mary Kay Corporation and more.

The March 24th cooking class will be held from 3-4:30 p.m.  Guests will learn 3-4 seafood recipes, taste those recipes and enjoy wine pairings as well, all for $60 per person! Class size is very limited, and reservations are required. 

We will be making Halibut Ceviche, Halibut Tacos with Baja Crema, Deliciously Grilled Halibut, and Puff Pastry Napoleon.

Scallop Fried Rice Recipe of the Week

Rick Oruch - Wednesday, March 06, 2019

Ginger Garlic Scallop Fried Rice

 Serves 4

  • 8 Scallops, cut horizontally in half
  • ¼ cup vegetable oil, plus 1 Tbsp.
  • 2 ounces ginger, minced
  • 1 ½ heads of garlic, minced (about ¼ cup)
  • 5 cups cooked white rice, cooled
  • 1 tsp soy sauce
  • 1 Tbsp. Shaoxing wine
  • 1/8 tsp freshly ground white pepper
  • 4 eggs, beaten
  • 3 Scallions, Finely chopped


  • Heat your wok over high heat. Add 1 tablespoon of oil to coat. Quickly stir-fry the scallops until they’re just cooked. Avoid over cooking them (you will be adding them back in later). Transfer them to a bowl and set aside.
  • Add ¼ cup oil to the wok and heat over medium-high heat. Add the ginger and fry until fragrant (the color will darken, but the ginger will not necessarily become crisp). Next, add the garlic. It should be lightly toasted; if it is still white in color, it needs more cooking time. In total, it will take about 10 minutes to cook the ginger and garlic.
  • Next, turn the heat up to high and add the rice to the wok. Stir-fry the rice so the ginger/garlic mixture is evenly distributed.  Spread out the rice in one layer so it can evenly toast. Occasionally stir-fry the rice and re-spread it. Next, season the rice with soy sauce, Shaoxing wine and white pepper. Continue to stir-fry for another 3-5 minutes.
  • Next, pour the eggs evenly over the rice, and stir-fry quickly to distribute. The egg will coat the grains of rice, and you’ll have egg throughout instead of large clumps. If you’d prefer to pre-scramble the eggs and then stir them in at this step, you can do that too.
  • Add the scallops and the scallions, stir-fry to combine.
  • Serve and enjoy!

Firecracker Salmon Recipe of the Week

Rick Oruch - Friday, March 01, 2019
Firecracker Salmon
Yield:  4 servings


Ingredients:
4 6-ounce salmon fillets
2 Tbsp. peanut oil
2 Tbsp. soy sauce
2 Tbsp. chopped green onions
2 tsp brown sugar
1 clove garlic, minced
¾ tsp grated ginger
½ tsp sesame oil
2 tsp crushed red pepper
Salt and pepper to taste


Instructions:
1. Combine all ingredients except the salmon.  Place salmon in a large container.  Pour marinade mixture over top.  Cover with plastic wrap.  Place in the refrigerator and marinate for 1-2 hours.
2. Preheat grill to medium high.  Remove fish from container and place on a hot grill.  Brush with some of the marinade and discard the rest.  Cook over a high heat for about 4-5 minutes per side or until done. Time might vary because of the thickness of the fish.  When salmon flakes easily and is a consistent color and texture through the middle remove from grill and serve.








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Lunch and Dinner

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Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

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