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

Fresh From The Sea

8/29 Specials

Rick Oruch - Thursday, August 29, 2019
Grilled Alaskan Halibut *Chardonnay Nielson
with ginger blueberry glaze served with Two Specialty Sides...38

Grilled Wild King Salmon *Bell Red Blend
with mushroom demi served with Two Specialty Sides...38

Blackened Red Snapper *Esk Valley Red Blend
with grilled guacamole with Two Specialty Sides...32

Sauteed Flounder *Lucien Albrecht Riesling
with lobster cream served with Two Specialty Sides...32

Grilled Monkfish Medallions  *Bell Chardonnay
with romesco sauce served with Two Specialty Sides...28

Specialty Side Choices
-Okra, Corn Tomato, Lima Bean Ragout
-Sauteed Sugar Snap Peas and mint
-Whipped Potatoes with Roasted Shallots & Thyme
-Tortilla salad with carrots, cucumber, jicama, arugula, sweet chili lime vinaigrette 


Peach Dessert Recipe

Rick Oruch - Wednesday, August 28, 2019

Nectarines and Peaches with Lavender Syrup

Ingredients:

½ cup pecans

3 Tbsp honey

2 Tbsp plus ¼ cup sugar

1 sprig rosemary

1 Tbsp dried lavender buds

Kosher salt

3 ripe white or yellow nectarines, cut into wedges

3 ripe yellow peaches, cut into wedges

2 tsp finely grated lemon zest

½ cup crumbled Gorgonzola, divided

Instructions:

  1. Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 3-4 minutes.  Let cool.
  2. Meanwhile, bring honey, 2 Tbsp sugar and 3 Tbsp water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved.  Add rosemary and lavender and remove from heat.  Let sit 5 minutes.  Remove rosemary and let syrup cook.
  3. Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp water to a boil in another small saucepan, stirring to dissolve sugar.  Cook (without stirring) until sugar turns a light amber color, about 2 minutes.  Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes.  Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool.  Break into smaller pieces.
  4. Toss nectarines, peaches, lemon zest and ¼ cup syrup in a large bowl to coat.  Let sit 5 minutes.  Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed.  Transfer to a platter.  Top with remaining Gorgonzola and candied pecans.

Yield:  4 servings

8/22 Specials

Rick Oruch - Thursday, August 22, 2019
Grilled Alaskan Halibut *Andre Dezat Sancerre
with olive relish, red pepper puree served with Two Specialty Sides...38
Grilled Wild King Salmon *K Vintners Grenache
with herb salad served with Two Specialty Sides...38
Blackened Red Snapper *Esk Valley Red Blend
with strawberry mango salsa with Two Specialty Sides...32
Almond Crusted Flounder *Esk Valley Sauvignon Blanc
with roasted garlic crab butter served with Two Specialty Sides...32
Seared Hawaiian Opah *Bell Chardonnay
with miso glaze, cucumber orange mint salad served with Two Specialty Sides...28

Specialty Side Choices
-Sauteed Mushrooms & Chiroline Onions
-Brussel Sprouts with Maple & Pecan 
-Parmesan Whipped Potatoes 
-Arugula salad with Golden Beets, spicey Candied Almonds, sherry maple vinaigrette


Grilled Rainbow Trout Recipe

Rick Oruch - Thursday, August 22, 2019

Garlic Butter Rainbow Trout

Ingredients:
1 pound trout filet

Salt and freshly ground pepper, to taste

2 Tbsp melted butter

2 cloves garlic, minced

1 tsp minced dill, optional

 

Instructions:

  1. Preheat oven to 375 degrees.
  2. Cut two sheets of foil.  It has to be big enough to wrap the trout.
  3. Cover the baking sheet with the aluminum foil and place the trout in the center.
  4. Fold up all 4 sides of the foil, then season the trout with salt and pepper.  Drizzle the melted butter over the trout until evenly coated.
  5. Top with minced garlic and fresh dill.  Fold the sides of the foil over the trout.  Cover the fish completely.
Bake for about 13 minutes or until the fish flakes easily with a fork.  Open the foil and broil for 2-3 minutes for a golden color

Scallop Avocado Salad Recipe

Rick Oruch - Wednesday, August 14, 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

8/9 New Specials

Rick Oruch - Friday, August 09, 2019

SPINACH SEAFOOD MOUSSE STUFFED ATLANTIC SALMON                    * Four Graces Pinot Noir                  28

With lemon butter two specialty sides                                                                                                        

GRILLED WILD KING SALMON                         *K Vintners Grenache                                                              38

with orange, fennel, tarragon salad and two specialty sides

ROASTED CORN HUSK WRAPPED ALASKAN HALIBUT *Andre Dezat Sancerre                                                           38

with chipotle lime corn butter and two specialty sides          

BLACKENED RED SNAPPER                                                          *Esk Valley Red Blend                                            32

with shrimp creole and two specialty sides

SAUTEED FLOUNDER & SHRIMP                                              *Esk Valley Sauvignon Blanc                            32

 With artichoke, tomato, basil butter and two specialty sides               

SPECIALTY SIDES

CARROTS WITH ORANGE GINGER GLAZE

ROASTED BROCCOLI & GARLIC

RANCH WHIPPED POTATOES

RED BEANS & RICE WITH CRISPY ONION STRINGS

Salmon Walnut Slaw Recipe

Rick Oruch - Tuesday, August 06, 2019

Salmon with Walnut Slaw

Ingredients:

Marinade:

3 Tbsp sweet chili sauce

3 Tbsp teriyaki sauce

1½ Tbsp rice vinegar

4 (4-6 ounce) salmon filets

Slaw:

1 cup shredded purple cabbage

1 cup coarsely shredded carrots

2 medium green onions, sliced

¾ cup coarsely chopped and toasted walnuts, divided

Fresh cilantro leaves, torn

Instructions:

  1. In a shallow dish, stir together chili sauce, teriyaki sauce and vinegar.  Set aside 2 Tbsp.
  2. Place salmon is a dish skin side up and let marinate for 30 minutes.
  3. For the slaw, toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
  4. Over medium to high heat, grill salmon for 3-5 minutes on each side until cooked to your preference.  Transfer to a platter and top with cabbage mixture.  Sprinkle with remaining walnuts and cilantro leaves.

Yield:  4 servings

Bell Wine Dinner menu

Rick Oruch - Sunday, August 04, 2019

Click here to register for the Bell Wine Dinner.

8/1 New Specials

Rick Oruch - Thursday, August 01, 2019

SEARED HAWAIIAN OPAH                         * Four Graces Pinot Noir                                                                  28

With Asian blackbean sweet pepper sauce and two specialty sides                                                                                                    

GRILLED WILD KING SALMON                         *K Vintners Grenache                                                              38

with dijon mustard glaze and two specialty sides

GRILLED ALASKAN HALIBUT   *Andre Dezat Sancerre                                                                                                    38

with watermelon, mint, feta, salad and two specialty sides   

BLACKENED RED SNAPPER                                                          *Esk Valley Red Blend                                            32

with tomato red pepper jam and two specialty sides

SAUTEED FLOUNDER FRANCECE                                            *Esk Valley Sauvignon Blanc                            32

SPECIALTY SIDES

ROASTED CAULIFLOWER WITH FRESH HERBS

SAUTEED SESAME GREEN BEANS

WHIPPED POTATOES WITH BACON & CHEDDAR

CAPRESE SALAD WITH GRAPE TOMATO, FRESH MOZZARELLA, ARUGULA, & BALSAMIC GLAZE


Shrimp Etouffee Recipe

Rick Oruch - Thursday, August 01, 2019

Shrimp Etouffee

1 lb 21/25 Gulf Shrimp P&D                                                                                ¼ tsp White Pepper

¼ Cup all purpose flour                                                                                        ¼ tsp Cayenne Pepper

¼ stick of butter                                                                                                      ¼ cup Parsley

½ cup chopped yellow onion                                                                              ¼ cup green onions

¼ cup chopped green bell pepper                                                                     ½ tsp fresh thyme

½ cup chopped celery                                                                                           Few dashes of Tabasco

2 garlic cloves minced                                                                                           4 oz clam juice

¼ tsp Black Pepper                                                                                                8 oz canned tomato

                                                                                                                                   

  • Make roux by mixing butter and flour over low heat for 20-25 minutes, or until roux smells of a nutty aroma with a mocha color.
  • Add onion, bell pepper, celery and garlic and cook over low heat for 5 minutes
  • Add peppers, cayenne, parsley, green onions, thyme and Tabasco to taste.
  • Add clam juice and tomatoes, salt to taste and then bring to a boil. Reduce the heat and simmer 5-10 minutes.
  • Add shrimp and stir, shrimp will take about 3-4 minutes to cook in the mixture.
  • Serve over rice and enjoy!





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Hours:
Lunch and Dinner

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

Happy Hour Daily 3-6pm 

972-473-CRAB (2722)
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