Foundation
Menu

4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
Online Ordering
Click here to purchase a gift card

Fresh From The Sea

New Fish Friday order form

Rick Oruch - Tuesday, May 26, 2020
We are happy to provide fish on Friday, May 29, 2020. Orders must be made by Wednesday May 27 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 5/29/2020.

This week we are offering Shrimp Cocktail, Raw Gulf Shrimp, Snapper, Alaskan Halibut & Atlantic Salmon in the Fish Market, as DIY Fish Taco kits, and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, DIY Mussel Pot kits, DIY Cioppino kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, and Wine.

Please fill out both pages of order form. The order will not be processed unless the Checkout form is complete.

Garlic Ginger Monkfish Recipe

Rick Oruch - Monday, May 25, 2020

Steamed Monkfish with Garlic and Ginger


Ingredients:

1 pound monkfish, cut into thin slices

½ Tbsp very finely shredded ginger

1 large garlic clove, shredded

1 tsp sesame oil

1 Tbsp soy sauce

2 green onions, thinly sliced on the diagonal

Steamed rice


Instructions:

  1. Lightly season the monkfish with salt .  Arrange the slices in a single layer in a bamboo steamer or over a heatproof serving plate and sprinkle with fresh ginger.

  2. Put a trivet or steamer in a wide shallow pan.  Add ½-inch of water and bring to boil. Rest the plate or bamboo steamer on the trivet, cover the pan with a tight-fitting lid and steam for 2-3 minutes, until the fish is almost cooked.

  3. Sprinkle the garlic over the fish and cover with lid.  Steam for another minute. 

  4. Combine the sesame oil and soy sauce and heat in a small saucepan, or microwave for a few minutes.

  5. Remove the fish from the steamer and garnish with the green onions. Drizzle the hot sesame oil and soy mixture over the fish and serve with steamed rice.


Yield: 4 servings


Spicy Shrimp Dip Recipe

Rick Oruch - Monday, May 18, 2020

Spicy Shrimp Dip

Ingredients:

2 pounds shrimp, peeled and deveined

1 8-ounce package cream cheese

½ cup mayonnaise

1 cup Thousand Island Dressing

¼ cup green onions, minced

1 small onion, grated

4 tsp Tabasco sauce

1 Tbsp Lawrys’ seasoned salt

1 Tbsp fresh ground horseradish


Instructions:

  1. Boil shrimp 3-4 minutes, do not overcook.  Blend softened cream cheese with mayonnaise and salad dressing.  

  2. Stir in shrimp, green onions, grated onion, Tabasco, seasoned salt and horseradish.  Serve with crackers or raw vegetables.

Yield:  2 quarts


Social Distancing Limited Menu/Hours

Rick Oruch - Sunday, May 17, 2020

Thank you to all our loyal customers during this difficult time. As of 5/19/2020 we will be re-opening with new hours a new menu. We have decided to limit our menu temporarily, until we can open at full capacity. We greatly appreciate for your support for the last 13 years.  

Our new hours will be Sunday, Tuesday-Thursday 12pm-8pm and Friday/Saturday 12pm-9pm.  See our limited time menu below.

New online ordering Menu

Rick Oruch - Saturday, May 16, 2020
We are happy to provide fish on Friday, May 22, 2020. Orders must be made by Wednesday May 20 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 5/22/2020.

This week we are offering Shrimp Cocktail, Raw Gulf Shrimp, Flounder, Snapper, Alaskan Halibut & Atlantic Salmon in the Fish Market, as DIY Fish Taco kits, and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, DIY Mussel Pot kits, and Wine.

Click here to view the order form. The order will not be processed unless the Checkout form is complete.

Halibut with Artichokes Recipe

Rick Oruch - Tuesday, May 12, 2020

Halibut with Artichokes

Ingredients:

4 4-ounce halibut filets

Salt and freshly ground pepper, to taste

2 Tbsp extra virgin olive oil

1 garlic clove, minced

2 cups fresh mushrooms, sliced

1 6-ounce jar marinated artichoke hearts, drained

¾ cup dry white wine

2 Tbsp capers, rinsed

Juice of 1 lemon

½ tsp basil


Instructions:

  1. Season fish with salt and pepper.  Heat a 10-inch non-stick skillet then add olive oil.  Heat oil until shimmering.  Add the halibut and lightly brown on both sides.  Remove the fish to a plate.

  2. Add the garlic and mushrooms to the skillet and sauté until the garlic in fragrant.

  3. Stir in the artichokes, wine and capers and simmer until slightly thickened.  

  4. Add the fish back in the skillet and cook, covered until fish flakes easily.

  5. Sprinkle with lemon juice and basil and serve.


Yield:  4 servings


Online Menu this week

Rick Oruch - Monday, May 11, 2020
We are happy to provide fish on Friday, May 15, 2020. Orders must be made by Wednesday May 13 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 5/15/2020.

This week we are offering Shrimp Cocktail, Raw Gulf Shrimp, Alaskan Halibut & Atlantic Salmon in the Fish Market, as DIY Fish Taco kits, and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, and Wine.

Watch Ryan make Lobster Pasta

Rick Oruch - Thursday, May 07, 2020

#TBT to Ryan teaching us how to make Lobster Pasta on Fox 4 in December, 2018.

https://www.fox4news.com/good-day/lobster-pasta-by-sea-breeze?fbclid=IwAR0UJCFEYiIxdNfCGGmLmQa5hRmvO1JR8TOcXs9LbcN8BhPrlGQgNiuYTeI

Online ordering this week

Rick Oruch - Wednesday, May 06, 2020

Orders must be made by Wednesday May 6 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 5/8/2020.

This week we are offering Shrimp Cocktail, Gulf Shrimp, and Alaskan Halibut & Atlantic Salmon in the Fish Market, as DIY Fish Taco kits, and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, and Mother's Day New England Lobster Bake Meals, and Wine.

Lobster Bake orders will be available for pick-up on Sunday May 10 1:00-3:00pm.

Please fill out both pages of order form. The order will not be processed unless the Checkout form is complete

Click here to place an order.

One Tray Sole and Veggies Recipe

Rick Oruch - Monday, May 04, 2020
One Tray Steamed Sole with Veggies


INGREDIENTS
4-6 6 ounce filets of dover sole or another flight white fish
1 Leek washed and sliced into thin rounds
2 Carrots sliced into very thin rounds
4 Scallions sliced thin
2 Cloves Garlic thinly sliced
1 Bulb Fennel cored and thinly sliced
1 Zucchini thinly sliced
1/4 Cup Dill chopped
1 TBS Lemon zest
6 Sprigs Thyme
3 TBS Extra virgin olive oil
salt and pepper to taste
1/2 Cup White wine
1-2 Cups Cous Cous, cooked
INSTRUCTIONS
Preheat the oven to 425.
Place all of the vegetables, zest and herbs on the bottom of a sheet pan, lined with foil, or a Pyrex dish.
Add the olive oil, salt and pepper and mix.
Top with the fish, seasoned with salt and pepper.
Add the wine, making sure not to wash off the seasoning, and cover with parchment paper and then with heavy duty foil – tightly sealed.
Place in the oven and cook for 20-25 minutes, depending on the thickness of your fish.
Remove from oven and let sit for a few minutes before uncovering and serving.
Serve over a bed of cous cous to catch all of the juices.





Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

Don't Miss...

Our Story
Sea Breeze Blog
Events 
Online Ordering

Click here to purchase a gift card

972-473-CRAB (2722)

Hours:

Lunch and Dinner
Monday Closed
Sunday, Tuesday-Thursday 12pm-8pm
Friday-Saturday 12pm-9pm 
*beginning 5/19/2020

972-473-CRAB (2722)
Follow us on Facebook  Follow us on Twitter   Follow us on Instagram   

 

 
Except as otherwise noted, the entire content and design of this website is Copyright © All Rights Reserved, by Frisco Websites/Short Story Marketing and its client who manages and updates this website (www.seabreezefish.com), and is subject to the terms of the Digital Millennium Copyright Act of 1998 and other laws, as well as by the terms at http://www.friscowebsites.com/terms.html. "Online Business Partner" and "Websites Under Your Control" are federally-registered trademarks of Frisco Websites/Short Story Marketing.