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

Fresh From The Sea

5/30 New Specials

Rick Oruch - Thursday, May 30, 2019

CEDAR PLANKED WILD COPPER RIVER SOCKEYE SALMON    *Four Graces Pinot Noir                                  

with arugula pesto and two specialty sides

GRILLED ALASKAN HALIBUT                           *Sokol Blosser Pinot Gris                                                            

served with fennel orange tarragon salad and two specialty sides

BLACKENED RED FISH                        *Roth Cabernet Sauvignon                                                                        

served with red pepper tomato jam and two specialty side

SAUTEED FLOUNDER W/ CRAB FLORENTINE   *Dr. Loosen Riesling    

SPECIALTY SIDES

ROASTED CAULIFLOWER WITH FRESH HERBS

SAUTEED SESAME GREEN BEANS

RANCH WHIPPED POTATOES

TORTILLA SALAD WITH CUCUMBER, CARROT, JICAMA

ARUGULA AND SWEET CHILI LIME VINAIGRETTE 

Scallop Salad Recipe of the Week

Rick Oruch - Wednesday, May 29, 2019

Grilled Scallop and Avocado Salad

Ingredients:

1½ Tbsp achiote paste, crumbled or 1 Tbsp smoked paprika

1 orange, juiced

2 limes, juiced

1 medium garlic clove, minced

¾ cup extra-virgin olive oil

Pinch sea salt and freshly ground black pepper

12 large sea scallops

2 avocados, halved, pitted and flesh cut into quarters

2 Tbsp sugar

6 cups mixed baby greens

1 red grapefruit, peeled and segmented

Instructions:

  1. To make the marinade, place the achiote paste (or smoked paprika), orange and lime juice, garlic, oil, salt and pepper in a medium bowl and whisk until smooth.  Reserve ¼ cup of the marinade in a small bowl.
  2. Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels.  Discard the marinade.  Coat a large heavy skillet with olive oil and put over medium-high heat.  Add the scallops in a single layer.  Cook until golden on 1 side, about 2 minutes, depending on size.  Turn and brown on the other side, another 2 minutes.  Drain on paper towels and set aside to cool slightly.
  3. Coat the bottom of a small, nonstick skillet over medium heat, with olive oil.  Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste.  Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes.  Turn gently and cook for another 30 seconds.  Remove to a plate and set aside. 
  4. Put the baby lettuce in a bowl with half of the grapefruit segments.  Add the reserved ¼ cup of marinade and toss until coated.
  5. To serve, put the dressed lettuce on individual lettuce plates.  Top with the caramelized avocados, remaining grapefruit segments and scallops.  Serve additional vinaigrette on the side.

Yield: 6 servings

Berry Dessert Recipe of the Week

Rick Oruch - Friday, May 24, 2019

Very Berry (OR PEACH BLUEBERRY) Walnut Crisp

Ingredients:

1 pint blackberries

1 pint raspberries

1 pint blueberries

1 quart strawberries, washed and sliced

1/3 cup packed brown sugar

½ cup whole-wheat flour

¼ cup chopped walnuts

½ cup old-fashioned oats

¾ tsp nutmeg

¾ tsp cinnamon

1/3 cup butter

Vanilla Low fat frozen yogurt or Vanilla Ice cream

Instructions:

1.  Preheat oven to 350 degrees.  Wash the fruit and drain well.

2.  Mix together all the berries and spread in the bottom of a 13x9inch glass baking pan or individual ramekins.

3.  In a small bowl, combine the brown sugar, flour, walnuts, oats, nutmeg and cinnamon.  Add the margarine and blend together with your fingertips until small clumps form.  Sprinkle over the top of the fruit.

4. Bake approx. 30 minutes or until the crumble topping is golden and berries are bubbly.  Cool for 5-10 minutes.

5.  Serve with frozen yogurt or ice cream, if desired.

Yield:  8 servings

Source:  Hypertension Cookbook for Dummies, December 2011, John Wiley & Sons, Inc.

Variation:  Skip the strawberries, raspberries and blackberries.  Substitute 2 cups fresh, peeled or frozen (thawed) peaches.

5/23 New Specials

Rick Oruch - Thursday, May 23, 2019

GRILLED WILD KING SALMON                                                                                                                         38

with herb salad and two specialty sides

SEARED ALASKAN HALIBUT                                *The Big Dill                                                                             38

served with mussel vermouth broth and two specialty sides

BLACKENED RED SNAPPER                 *Evolution Pinot Noir                                                                          32

served with roasted sweet pepper relish and two specialty sides

COCONUT CRUSTED FLOUNDER                   *Sea Breeze Sangria                                                                32

served with lemongrass pineapple and two specialty sides  

CORIANDER DUSTED HAWAIIAN OPAH           *Gary Farrell Chardonnay                                                       28

served with ginger cherries and two specialty sides

SAUTEED SOFT SHELL CRABS                                                                                                                                                         33

with lemon caper butter and two specialty sides


SPECIALTY SIDES

SAUTEED CHAYOTE SQUASH WITH MUSHROOMS

ROASTED BROCCOLI AND GARLIC

WHIPPED POTATOES WITH ROASTED POBLANO

TABBOULEH WITH CUCUMBER & TOMATO






Halibut Tacos Recipe of the Week

Rick Oruch - Thursday, May 16, 2019

Halibut Tacos with Baja Crème

Ingredients:

Halibut:

Juice of 1 medium lime

2 Tbsp olive oil

1 Tbsp Old Bay Seasoning

1 tsp chili powder

½ tsp cumin

1 Tbsp canola oil

1-pound halibut bits

Baja Crème:

1 cup reduced-fat sour cream (or regular)

½ cup low-fat mayonnaise (or regular)

½ cup chopped cilantro

1 tsp chili powder

1 tsp smoked paprika

½ tsp Tony Chachere’s creole seasoning

½ tsp cumin

1 clove garlic, minced

¼ tsp garlic powder

1½ tsp fresh lime juice

8 6-inch corn tortillas

Slaw:

1 bag red and green cabbage slaw or

½ head small red cabbage thinly sliced

¼ head small green cabbage, thinly sliced

½ cup chopped cilantro

2-3 stalks green onions, chopped

Instructions:

  1. Combine all the ingredients for the halibut.  Mix well, cover and store in the frig for about 20-30 minutes.
  2. While the fish is marinating, combine all the ingredients for Baja Crème.  Cover and store in frig until ready to use.
  3. Combine all the ingredients for the slaw and store in the frig until ready for use.
  4. In a sauté pan over medium-high heat, add the oil.  Add the halibut bits to the pan but do not overcrowd.  May need to do multiple batches.  Turn when you see the edges turn opaque.  The halibut is done when pieces are firm and can flake with a fork.
  5. In a clean pan with no oil, over medium-high heat, cook each side of the tortilla for about 30 seconds or until it is pliable.  Assemble your tacos with halibut, slaw, and top with the Baja crème and enjoy!

Yield:  4 servings

Source:  Cindy Kleckner, RDN, LD

Shrimp Bowl Recipe of the Week

Rick Oruch - Wednesday, May 08, 2019

Coconut Lime Shrimp Bowls


Ingredients:

1 13.6oz can coconut milk

½ cup chopped pineapple

4 think pineapple rings, cut into wedges

6 Tbsp. lime juice

2 cloves garlic

Kosher salt and freshly ground black pepper

1½ lb. medium shrimp, peeled with the tail on

2 c jasmine rice

¼ cup canola oil, divided

¼ cup packed cilantro, chopped

2 cups shredded red cabbage

Instructions:

  1. In a blender, blend coconut milk until smooth.  Remove 1¼ cups coconut milk and pour into a small pot and set aside.
  2. To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 Tbsp. lime juice, garlic, 1 tsp. salt and ¼ tsp. pepper.  Blend until smooth.  Pour into a large bowl and toss shrimp with marinade. Cover and chill.
  3. Meanwhile to the pot with coconut milk over medium heat, add rice, 1¼ cups water and 1 tsp salt.  Bring to boil then reduce heat to low and simmer until rice is tender, 20 minutes.  Remove from heat and keep warm.
  4. In a large skillet over medium-high heat, heat 2 Tbsp. oil.  Drain shrimp and discard marinade.  Add shrimp to skillet and season with salt and pepper.  Cook, tossing occasionally until just cooked through, about 5 minutes.  Remove from heat and stir in cilantro.
  5. In a medium bowl, toss cabbage with remaining 3 Tbsp. lime juice, remaining w Tbsp. oil and salt and pepper.
  6. Serve shrimp over rice with pineapple, cabbage and lime wedges.

Yield:  4 servings

Seared Tuna Recipe of the Week

Rick Oruch - Thursday, May 02, 2019

Seared Ahi Tuna Salad with Citrus Ginger Dressing

Ingredients:

Dressing:

1 tsp minced fresh ginger

1 clove garlic, minced

2 Tbsp orange juice

1 Tbsp lime juice

1 Tbsp low-sodium soy sauce

1 tsp sesame oil

1 tsp honey

Salad:

1 lb ahi tuna steak

1 Tbsp sesame oil

Salt and freshly ground black pepper

4 oz baby greens

¾ cup edamame

1 cup shaved carrots

½ small red onion, thinly sliced

1 grapefruit, peeled and segmented

1 avocado, sliced

Instructions:

  1. For the dressing, whisk all of the ingredients in a small bowl and let stand for at least 10 minutes for flavors to blend.
  2. Place the baby greens in a large salad bowl, add the edamame, carrots, red onion, grapefruit and avocado.  Set aside while you sear the tuna.
  3. Season both sides of the tuna with salt and pepper.  Heat 1 Tbsp. sesame oil in a large skillet over medium-high heat.  When hot add the tuna steaks and sear for 1 minute on each side.  It should have a nice crust but be rare in the middle. 
  4. Drizzle the dressing over the greens and gently toss to coat.
  5. Divide the salad among 4 plates.  Slice the tuna on an angle and fan it out on top of each salad.

Yield:  4 salads





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Hours:
Lunch and Dinner

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

Happy Hour Daily 3-6pm 

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