4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
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Fresh From The Sea

2/27 New Specials

Rick Oruch - Thursday, February 27, 2020


Grilled Whole Branzino *Andre Dezat Sancerre
with saffron tomato broth served with two specialty sides...35
Cedar Planked Steelhead Trout *Jackson Estate Pinot Noir
with arugula pesto with Two Specialty Sides...28
Blackened Red Snapper *Arrowwood Cabernet Sauvignon
with spicy orange slaw served and Two Specialty Sides...33
Panko crusted Flounder*Nielson Chardonnay
with artichoke, herbs, roasted garlic  lemon butter served with Two Specialty Sides...32

Specialty Side Choices
-Butternut squash with brown butter and thyme
-Brussel sprouts with maple and pecans
-Whipped Potato and roasted garlic and sour cream
-Tabbouleh with cucumber and tomato

Garlic Butter Rainbow Trout Recipe

Rick Oruch - Tuesday, February 25, 2020

Garlic Butter Rainbow Trout

1 pound trout filet

Salt and freshly ground pepper, to taste

2 Tbsp melted butter

2 cloves garlic, minced

1 tsp minced dill, optional


  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.

  6. 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.

Yield:  4 servings


Serve with mashed cauliflower or roasted Brussels sprouts or green beans

3/23 Cambria Wine Dinner

Rick Oruch - Tuesday, February 25, 2020

Join us Monday, March 23, 2020 for our next Wine Dinner featuring Cambria. Wine maker Jill Russel will be out guest presenter.

Click here to register. 

2/23 Cooking Class sold out

Rick Oruch - Tuesday, February 18, 2020

Our Cooking Class on 2/23/20 is SOLD OUT!

Seafood Creole Recipe

Rick Oruch - Tuesday, February 04, 2020

Seafood Creole


¾ tsp oregano

½ tsp ground white pepper

½ tsp ground black pepper

½ tsp cayenne pepper

½ tsp thyme

½ tsp basil

2 Tbsp butter

2 Tbsp canola oil

1 cup peeled, chopped tomato

¾ cup chopped onion

¾ cup chopped celery

¾ cup chopped green bell pepper

1½ tsp minced garlic

1¼ cups chicken stock

1 cup canned tomato sauce

1 tsp sugar

½ tsp hot pepper sauce

2 bay leaves

1 pound peeled and deveined medium shrimp

1 pound bay scallops

1 pound favorite white fish fillets, cut into bite-size pieces


  1. Mix together oregano, white, black and cayenne pepper, thyme and basil in a small bowl; set aside.

  2. Melt butter and oil in a large Dutch oven over medium heat; stir in tomato, onion, celery, bell pepper and garlic.  Cook and stir until the onion is translucent, about 5 minutes.

  3. Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves.  Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.  

  4. Gently stir in shrimp, scallops and fish; bring sauce back to a simmer 

and cook until the shellfish and fish are opaque, about 20 more minutes.  Remove bay leaves to serve.

  1. Serve with hot cooked rice.

Yield:  6-8 servings

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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Sunday, Tuesday-Thursday 12pm-8pm
Friday-Saturday 12pm-9pm 
*beginning 5/19/2020

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