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

Sea Bass over Potatoes Leeks Recipe

Rick Oruch - Monday, April 27, 2020
Sea Bass over Potatoes and Leeks

2 TBS Butter or olive oil
8 Cups Leeks thinly sliced, white and pale green parts only
1 Cup Chicken broth
1 Cup Breadcrumbs unseasoned
1 tsp Rosemary, fresh chopped very small
2 Cloves Garlic grated on a microplane
1/2 tsp Salt
1/4 tsp Pepper
6 6 ounce Sea bass fillets skin removed
1/4 Cup Dijon mustard plus 1 tsp
2 TBS Balsamic Vinegar
6-8 Red potatoes scrubbed, but unpeeled

Preheat oven to 400.
Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
Place 2 TBS butter or olive oil in heavy large skillet over medium heat.
Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes.
Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
Place breadcrumbs, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in a glass bowl and mix until they are well combined.
Place fish on parchment or foil baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard on top of the fish, dividing equally. Sprinkle breadcrumb mixture over each fillet, pressing gently to adhere.
Bake fish until opaque in center, about 20 minutes.
Place vinegar, 1 teaspoon mustard and ¼ cup olive oil in small glass jar with a lid. Cover and shake. Season with salt and pepper. Set vinaigrette aside.
To serve, slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

Lemon Garlic Salmon Recipe

Rick Oruch - Monday, April 20, 2020
Pan seared Salmon with Lemon, Garlic and Rosemary
Prep Time Minutes 5
Cook Time 15 Minutes

4 6 ounces Salmon filets
1 Lemon sliced into 1/3 inch rounds
2-3 Sprigs Rosemary
4 Cloves Garlic kept whole
canola oil as needed
Salt and Pepper
Additional lemon for squeezing juice on top

Add a few TBS of oil to a large skillet and over medium high heat.
Season the salmon with salt and pepper.
When the pan is hot, add the salmon presentation (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).

Add the lemon slices, garlic and rosemary.
While the salmon is cooking, baste it with the oil that collects at the bottom of the pan with a spoon.
Your salmon is ready to flip when it is well browned. Carefully flip the filets and cook for an additional 3 minutes or so.

Before serving, squeeze a little extra fresh lemon on top.
Serve with the carmelized lemon and garlic.

Sauteed Shrimp Recipe

Rick Oruch - Monday, April 13, 2020

Sautéed Shrimp with Garlic

(Gambas Al Ajillo)


1 lb. shrimp, 10/15-count, deveined, shelled with tails intact

½ cup olive oil

24 garlic cloves, peeled and thinly sliced

4 bay leaves

5 dried arbol chiles

1½ cups dry sherry wine

1 Tbsp. minced fresh flat-leaf parsley

Crusty bread for soaking up juices


  1. Heat the oil in a large, deep skillet over medium-high heat.  Once the oil is hot, add the garlic and cook stirring until golden brown about 1½ minutes.  Add the shrimp, bay leaves, chiles, and 2 tsp salt. Toss the shrimp in the oil until just starting to color, about 2 minutes.

  2. Add the sherry and flip the shrimp so that they cook on all sides.  Once the shrimp have turned to opaque, immediately transfer them to a bowl.  It should only take about 2 minutes to cook all of the shrimp.

  3. Raise the heat to high and boil the sauce until it is reduced about 1 minute.  Return the shrimp to the skillet, add the parsley, and toss quickly to thoroughly coat the shrimp.  Transfer the shrimp with its sauce to a serving bowl and serve immediately with crusty toasted bread.

Passover Article from TJP

Rick Oruch - Thursday, April 09, 2020

Smoked Salmon Frittata recipe

Rick Oruch - Monday, April 06, 2020
Frittata with Smoked Salmon and Dill

1 Onion diced
1 tablespoon Butter or olive oil
12 Eggs
1 cup Milk or cream
4 oz Goat cheese optional
1/2 lb Smoked salmon chopped
3 Scallions chopped, white and green parts
1/4 cup Dill, fresh chopped
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
Saute the onion and butter in a 10-inch oven-proof sautee pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat 10 whole eggs and 2 Egg whites.
Add the milk, goat cheese (if using), smoked salmon, scallions, dill, salt, and pepper and combine.
Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
I sometimes like to bake a frittata in a 9 by 13 dish, instead of a sautee pan, and cut it into squares.

Online gift cards now available

Rick Oruch - Thursday, April 02, 2020

Click here to purchase a gift card. 

Susie Drinks Dallas Review 2016

Rick Oruch - Thursday, April 02, 2020

Check out this article by Susie Drinks Dallas from 2016 highlighting our cocktails, menu, and fish market. Susie's article highlights Cioppino, Lobster Mac & Cheese, and of our course our cocktails and wine program.

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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