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Fresh From The Sea

Salmon Pinwheel Recipe

Rick Oruch - Thursday, January 30, 2020

Salmon Pinwheels


½ cup whole wheat Panko breadcrumbs

1 Tbsp olive oil

1 Tbsp whole-grain mustard

1 Tbsp chopped shallot

1 Tbsp lemon juice

1 tsp chopped rinsed capers

1 tsp chopped fresh thyme or ½ tsp dried

1/8 tsp salt

1¼ lbs center-cut salmon filet, skinned and cut lengthwise into 4 strips

4 tsp mayonnaise


  1. Preheat oven to 400 degrees F.  Coat a 9”x13” baking dish with cooking spray.

  2. Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.

  3. Working with one at a time, spread 1 tsp mayonnaise on a salmon strip.  Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise.  Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go.  Insert a 6-inch skewer through the pinwheel to keep it from unrolling. Place on a lined baking sheet..  Repeat with the remaining salmon strips.

  4. Bake the pinwheels until just cooked through, 15-20 minutes.  Remove the toothpicks before serving.

Servings:  4 

Mussel Coconut Curry Recipe

Rick Oruch - Tuesday, January 21, 2020

Steamed Mussels in a Coconut Curry Broth


1½ pounds mussels

2 Tbsp unsalted butter

1 Tbsp extra virgin olive oil

1 sweet onion, diced

2 garlic cloves, minced

¼ tsp salt

¼ tsp freshly ground pepper

2 Tbsp red curry paste

1 (14-ounce) can coconut milk

¼ cup low-sodium chicken or seafood stock

2 green onions, sliced

Baguettes for serving


  1. Heat a large skillet over medium heat.  Add the butter and olive oil. Once the butter is melted, stir in the onions, garlic, salt and pepper.  Stir and cook for 5 minutes, until slightly softened.  

  2. Stir in the curry paste and continue to stir until it is distributed throughout the onions.  Cook for 5 more minutes.  

  3. Stir in the coconut milk and stock, stirring until smooth.  Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low.  Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5-6 minutes.  

  4. Garnish with sliced green onions.  Stir the mussels well so the broth makes it into the shells.  Serve with baguettes.

Yield:  2 servings

1/16 New Specials

Rick Oruch - Thursday, January 16, 2020


Grilled Whole Branzino *Andre Dezat Sancerre
with pineapple, lime, soy sauce served with two specialty sides...35
Cedar Planked Steelhead Trout *Arrowwood Cabernet Sauvignon
with grain mustard brown sugar glaze with Two Specialty Sides...28
Blackened Red Snapper *K Vintners Grenache
with crab guacamole served and Two Specialty Sides...33
Almond Crusted Flounder *Andre Dezat Sancerre
with orange, fennel, tarragon salad served with Two Specialty Sides...32
Grilled Mahi Mahi *Lucien Albrecht Riesling
with romesco sauce served with two specialty sides...28

Specialty Side Choices
-Roasted Root Vegetables
-Broccoli Cauliflower Medley
-Ranch Whipped Potatoes
-Tortilla Salad with Jicama, Carrots, Cucumber, and Sweet Chili Lime Vinaigrette 

Shrimp and Grits Benedict Recipe

Rick Oruch - Wednesday, January 15, 2020

Shrimp and Grits Benedict


Cream Shrimp Sauce: 

1 pound medium-size fresh shrimp, peeled and deveined, reserving shells

2½ Tbsp butter, divided

1 small shallot, sliced

1 (14.5 ounce) can chicken broth

1½ Tbsp four

1 cup whipping cream

2 Tbsp sherry

Eggs Benedict:

5 cups water

½ tsp salt

1 cup uncooked quick-cooking grits

½ tsp pepper

¾ cup freshly grated parmesan cheese

1 pound fresh asparagus

1/3 cup all-purpose flour

1 Tbsp butter

 1Tbsp canola oil

 8 large eggs, poached

Fresh parsley for garnish


  1. Melt butter in a 3½-quart saucepan over medium heat.  Add shrimp and cook 5 minutes or just until shrimp turn pink.  Chop shrimp and set aside.

  2. Add shrimp shells, shallot and chicken broth to saucepan; bring to a boil.  Remove from heat, cover and let stand 30 minute. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.

  3. Melt remaining 1½ Tbsp butter in saucepan over medium heat.  Whisk in flour. Cook, whisking constantly for 1 minute. Gradually whisk in broth mixture.  Bring to a boil; and cook for 1 minute or until slightly thickened. Add cream; reduce heat to low.  Add chopped shrimp and sherry. Stir until thoroughly heated.

  4. Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits.  Cook over medium heat 8 minute or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11x7-inch baking dish.  Cover and shill 8 hours.

  5. Snap off tough ends of asparagus.  Combine asparagus and water to cover in a saucepan.  Bring to a boil and cook 5 minutes or until crisp-tender.  Drain and plunge asparagus into ice water to stop the cooking process.

  6. Cut grits into 8 (3x3-inch) squares.  Lightly dredge in flour. Melt butter with oil in a large skillet.  Cook grits squares, in batches, 3-4 minutes on each side or until golden.  Top each square with asparagus, poached eggs and Creamy Shrimp Sauce. Serve immediately. Garnish with fresh parsley.

Yield:  8 servings

1/19 Cooking Class is Sold out

Rick Oruch - Monday, January 13, 2020

Our Cooking Class on 1/19/20 is SOLD OUT! 

1/9 New Specials

Rick Oruch - Thursday, January 09, 2020


Crispy Whole Branzino *Andre Dezat Sancerre
with salsa verde...35
Cedar Planked Steelhead Trout *Four Graces Pinot Noir
with strawberry ginger glaze with Two Specialty Sides...28
Blackened Red Snapper *Foley Johnson Cabernet
with pineapple salsa served and Two Specialty Sides...33
Sauteed Flounder *Sokol Blosser Pinot Gris
with mussel vermouth broth served with Two Specialty Sides...32

Specialty Side Choices
-Sauteed Spinach & Mushrooms
-Roasted Cauliflower and fresh herbs
-Whipped Carrots and Roasted Garlic
-Grilled Romaine with Bacon, Blue Cheese, Italian dressing

Scallops Gratineed Recipe

Rick Oruch - Tuesday, January 07, 2020

Scallops Gratineed

(Coquilles St. Jacques a la Provencale)


¼ onion, chopped

1 Tbsp olive oil

1 Tbsp butter

½ shallot, chopped

1 garlic clove, chopped

5-6 scallops

¼ cup flour

1 Tbsp oil 

1 Tbsp butter

2/3 cup white wine

2 Tbsp water

2-3 sprigs thyme, chopped 

1 bay leaf

Salt and freshly ground pepper, to taste

¼ cup grated Swiss cheese


  1. In a skillet, sauté onions in olive oil and butter until they are caramelized but not browned.  Add garlic and shallots and cook for another minute. Set aside.

  2. Dry scallops with a paper towel and slice them in half.  Season with salt and pepper and right before you’re ready to sauté, lightly dust with flour and remove any excess.

  3. In skillet, add oil and butter and brown about 2 minutes on each side.  

  4. Once the scallops are browned, pour the wine and water into the same skillet with the scallops.  Add the thyme, bay leaf and onion mixture. Cover and cook for about 5 minutes. Then remove the cover and turn heat up to high to reduce the sauce for 1 minute.  Add salt and pepper to taste. 

  5. Place the scallops in 2 small, shallow oven-proof dishes and spoon sauce.  Top with grated Swiss cheese and dot with butter. Right before serving, place under broiler for about 2-3 minutes to melt and lightly brown cheese.

Yield:  2 servings

Source: adapted from Julia Childs

1/2 New Specials

Rick Oruch - Thursday, January 02, 2020

Crispy Whole Branzino *Andre Dezat Sancerre
with salsa verde...35
Cedar Planked Steelhead Trout *Bell Red Blend
with apple maple glaze with Two Specialty Sides...28
Blackened Red Snapper *Four Graces Pinot Noir
with shrimp, crab ponchartrain sauce served and Two Specialty Sides...33
Sauteed Flounder *Terloto Vineyards Pinot Grigio
with lobster, tomato, olive, tarragon salad served with Two Specialty Sides...32

Specialty Side Choices
-Mushroom Medley with roasted cippolini mushrooms
-Green beans & almonds
-Whipped Carrots and Potatoes
-Wild Rice Salad with butternut squash, cranberries, pecans, arugula, balsamic

Spinach Tomato Stuffed Salmon Recipe

Rick Oruch - Wednesday, January 01, 2020

Creamy Spinach and Sun Dried Stuffed Salmon


Four 4-ounce salmon filets with skin

2 ounces fresh spinach chopped

¼ cup minced sun-dried tomatoes, packed in oil

1 shallot, minced

2 garlic cloves, minced

4 ounces cream cheese


Fresh cracked black pepper


  1. Preheat oven to 425 degrees and line a rimmed baking sheet with silicon baking mat or parchment.

  2. Cut cream cheese into several pieces and place it into a mixing bowl.  Set aside.

  3. Preheat a small sauté pan over medium heat.  Add canola oil and heat the oil. Add shallots and sauté until golden.  Add sun-dried tomatoes and garlic. Mix and sauté for a few minutes.  

  4. Add spinach, cover and cook until spinach reduces in size.  Sitr well and season with salt and pepper.

  5. Add the cooked vegetables to the cream cheese and mix well until all the ingredients are combined.  

  6. Butterfly each salmon filet by slicing down the middle but not all the way through to the skin.

  7. Divide the vegetables mixture among the 4 salmon filets, stuffing the middle generously.

  8. Bake for 18- 20 minutes, depending on the size and thickness of the filets.

Yield:  4 servings

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Friday-Saturday 12pm-9pm 
*beginning 5/19/2020

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