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

Grilled Shrimp Skewer Recipe

Rick Oruch - Monday, June 29, 2020

Grilled Shrimp Skewer Recipe

INGREDIENTS

  • 1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped parsley
  • lemon wedges for serving

INSTRUCTIONS

  • Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
  • Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
  • Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
  • Thread the shrimp onto skewers.  Heat a grill or grill pan over medium high heat.
  • Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
  • Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
  • Sprinkle with parsley and serve with lemon wedges.

7/3 Fish Friday order form

Rick Oruch - Sunday, June 28, 2020

July 3 2020 Fish Friday Order Form


We are happy to provide fish on Friday, July 3, 2020. Orders must be made by Wednesday July 1 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 7/3/2020.

This week we are offering Lobster Tails, Shrimp Cocktail, Alaskan Halibut & Atlantic Salmon in the Fish Market and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, Tuna Nacho kits, Mussel Pot kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, Salmon Croquettes and desserts.

Honey Garlic Salmon Recipe

Rick Oruch - Monday, June 22, 2020
Honey Garlic Salmon 


Ingredients
SALMON
4 (6 oz each) salmon filets
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika (or regular paprika)
1/4 tsp blackening seasoning (optional)

SAUCE
3 Tbsp butter
2 tsp olive oil
6 cloves garlic minced
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
2 Tbsp lemon juice

INSTRUCTIONS
Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.

Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
Garnish with minced parsley if desired.

6/21 online ordering

Rick Oruch - Sunday, June 21, 2020
We are happy to provide fish on Friday, June 26, 2020. Orders must be made by Wednesday June 24 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 6/26/2020.

This week we are offering Lobster Tails, Scallops, Smoked Salmon, Alaskan Halibut & Atlantic Salmon in the Fish Market and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, Tuna Nacho kits, Mussel Pot kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, Smoked old fashion kits, and desserts.

Bacon wrapped Scallops Recipe

Rick Oruch - Thursday, June 18, 2020

Bacon wrapped Scallops recipe

INGREDIENTS

  • 2 pounds large sea scallops patted dry
  • 1 pound bacon slices cut in half crosswise
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • cooking spray

INSTRUCTIONS

  • Preheat the broiler. Coat a sheet pan with cooking spray.
  • Wrap a slice of bacon around each scallop and secure with a toothpick. Arrange the scallops in a single layer on the baking pan.
  • In a small bowl, mix together the maple syrup, soy sauce, garlic powder, salt and pepper. Brush half the mixture over the top of each of the scallops.
  • Broil for 10-15 minutes, or until bacon is crisp and scallops are cooked through. Brush the remaining sauce over the scallops halfway through the cook time.
  • Sprinkle with parsley, then serve.

Fathers Day Special online order menu

Rick Oruch - Monday, June 15, 2020
This week we are offering Lobster Tails, Cocktail & Raw 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, Tuna Nacho kits, Mussel Pot kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, Wine, Smoked old fashion kits, and key lime pie.

We are happy to provide fish on Friday, June 19, 2020. Orders must be made by Wednesday June 17 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 6/19/2020.

Lemon Caper Halibut Recipe

Rick Oruch - Monday, June 08, 2020

Pan Seared Halibut with Meyer Lemon Caper Sauce

Ingredients:

1 pound fresh halibut, cut into 4 equal portions

4 Tbsp butter, divided

1 Tbsp extra-virgin olive oil

½ tsp kosher salt

Freshly ground black pepper

3-4 slices Meyer lemon

2 tsp finely chopped fresh garlic

¼ cup Chardonnay

2 Tbsp lemon juice

2 Tbsp capers, rinsed and drained

2 Tbsp flat leaf parsley, chopped


Instructions:

  1. Heat cast iron skillet over medium heat.  Place 2 Tbsp butter and the olive oil in skillet and once it starts to brown, add the fish top side down.  Sprinkle with salt and pepper.  Cook for 5 minutes, and then gently flip over.

  2. Add the lemon slices to the pan as the fish cooks and cook the fish 3-5 more minutes. Check for doneness.  Remove the fish filets to a platter with the cooked lemon slices.

  3. Keep the heat at medium and add the garlic and cook one minute.  Add the wine and cook to evaporate.  Then add the lemon juice, capers and parsley.  Cook for a minute then remove from heat and add the remaining 2 Tbsp of butter and stir to make the sauce.

  4. Put the fish into the pan along with any liquid from the platter. Bring heat back to medium and drizzle the sauce over the top and cook for 30 second.

  5. Serve each portion with a cooked lemon slice and lemon caper sauce.

Yield:  4 servings


6/7 New online Fish Friday order form

Rick Oruch - Sunday, June 07, 2020
We are happy to provide fish on Friday, June 12, 2020. Orders must be made by Wednesday June 10 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 6/12/2020.

This week we are offering Flounder, 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, Cioppino kits, Mussel Pot kits, New England Clam Chowder, Crab Cakes, Salmon Burgers, Wine, Smoked old fashion kits, and key lime pie.

Fish Stir Fry Recipe

Rick Oruch - Monday, June 01, 2020

Classic Fish Stir-Fry

Ingredients:

1 Tbsp. peanut oil

1 lb. white fish, chopped in bite size chunks

Salt and pepper, to taste

1 cup broccoli, chopped

1 cup carrots, julienned or shredded

1 red bell pepper, chopped

½ cup purple cabbage, shredded

1 green bell pepper, chopped

1 cup snow peas

Serve with steam rice

Garnish with roasted sesame seeds and green onions

For Basic Sauce:

¼ cup soy sauce

½ cup water

1 Tbsp. cornstarch

4-5 Tbsp. honey, to taste

2-4 Tbsp. rice vinegar, to taste

4 Tbsp. crushed pineapple

2 Tbsp. pineapple juice

1 clove garlic, minced

1 tsp. grated ginger


Instructions:

  1. Combine sauce ingredients and set aside.

  2. Heat peanut oil in wok over high heat until very hot.

  3. Pat fish dry.  Add fish to wok and sear quickly until cooked through.  Set aside.

  4. Return wok to high heat and add more peanut oil.  Add is veggies and stir fry 3-4 minutes, just until al dente tossing frequently.

  5. Add chicken back in the wok; add sauce mixture and cook 2 additional minutes just until sauce thickens. 

  6. Serve with steamed rice.  Top with sesame seeds and green onions, Serve immediately.

Yield:  4-6 servings






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Hours:

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

972-473-CRAB (2722)
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