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

Fresh From The Sea

Ryan makes Lobster Pasta

Rick Oruch - Monday, January 21, 2019

Watch Ryan on Fox 4 make Lobster Pasta on December 29, 2018.


Rick Oruch - Thursday, January 17, 2019

Valentine’s Day 2019 Menu

$80 per person.

Add Ryan’s wine pairing for additional $20 per person

Reservations Required.

To make a reservation call 972-473-2722 or click here



Choice of

-Tuna Nachos

-Shrimp Cocktail

-Fried Green Tomato & Jumbo Lump Crab Tower


Choice of

-Sauteed Sole with Lobster Chive Cream Sauce

-Blackened Snapper with Red Pepper Tomato Jam

-Cedar Planked Steelhead Trout Dijon Honey Glaze

-Sea Breeze Lobster Pasta

-Seafood Paella

-Sea Bass with Sweet & Savory Caramel Sauce


-Spring Medley (Asparagus, Sugar Snap Peas, Rashishes)

-Carnival Cauliflower

-Truffle Whipped Potatoes


Choice of

-Creme Brulee

-Key Lime Pie

-Chocolate Cappuccino Cheesecake

*Due to the set menu, we will not be able to accomodate any changes to the menu this evening.

1/27/19 Cooking Class

Rick Oruch - Sunday, January 06, 2019

At the January 27th Cooking Class we will be making the following dishes:

Shrimp with Blistered Eggplant

Zuppa di Pesce 

Thai Red Curry Fish

Spiced Red Wine-Poached Pears

New Years Eve Menu

Rick Oruch - Sunday, November 25, 2018

New Years Eve 2018 Menu

$80 per person.

Add Ryan’s Wine Pairings for additional $20 per person

Reservations are required and can be made by calling 972-473-2722 or made online.


Choice of

-Tuna Nachos

-Shrimp Cocktail

-Crab Cakes


Choice of

-Stuffed Shrimp

-Sea Breeze Lobster Pasta

-Blackened Snapper with Grilled Pineapple Guacamole

-Sole Francaise Crab Corn Basil Butter

-Cedar Planked Steelhead Trout Lemon Dill Creme Fraiche

-Lobster Thermidor


-Grilled Asparagus

-Butternut Squash with Maple and Pecans

-Truffle Whipped Potatoes


Choice of

-Creme Brulee

-Key Lime

-Chocolate Cappuccino Cheesecake

Italian Wine Dinner on 2/6/18

Rick Oruch - Monday, January 29, 2018

Great seafood is made even better with great wine, and the team at Sea Breeze Fish Market & Grill knows it.  They’ve paired with Winebow Group’s Andy Egert to celebrate the natural complement of Italian wines and delicious seafood with an amazing evening of wine and food at 7p.m. on Tuesday, February 6.  Seating is very limited for this event, and reservations are required.  The five course meal is priced at $100 per person. Call 972-473-2722 for reservations. 

Olive Oil Poached Shrimp with Frisee, Fennel, Blood Orange, Spiked Almonds and Sherry Vinaigrette

Mushroom Dusted Sea Scallop with Wild Mushroom Risotto and Shaved White Truffle

Roasted Rack of Lamb with Mint Mustard Gremolata and Parsnip Puree drizzled with Dolcetto Reduction

Grilled Chilean Sea Bass with Squid Ink tossed with Roasted Sweet Peppers and Green Garlic

Dark Chocolate Souffle with Raspberrry Crème Glace

January 21 Cooking Class

Rick Oruch - Tuesday, January 09, 2018

At the January 21st Cooking Class we will making the following dishes:

Shrimp & Avocado Salad on Endive Leaves

Thai Fish Cakes with Sweet Chili Sauce

Salmon Coulibiak (Salmon Wrapped in Puff Pastry)

Key Lime Pie Tarts

Salmon Potato Au Gratin Recipe of the Week

Rick Oruch - Tuesday, October 24, 2017

Grilled Salmon Potato Au Gratin

12 oz Grilled salmon ( Sold in your Sea Breeze Fish Market)

2 Tbsp EVOO

1 Large Roasted bell Pepper

¾ lb Yukon Gold Potatoes

2 cups coarsley grated soft white cheese

1 ½ cups half-half

1 Tbsp flour

1 small bunch freshly chopped thyme

Salt and pepper

¾ cups panko bread crumbs

  • Heat oven to 400 Degrees.  Coat all sides of a deep dish baking dish with EVOO.

  • Roast red pepper (either on an open flame, bbq grill or coat with oil and put in a 500 degree oven until it is completely black) scrape all the black off the pepper and cut into thin strips.

  • Begin to layer the potatoes around the dish, slightly overlapping each other.  Sprinkle 1/3 of the time, 1/3 of salmon, 1/3 red pepper and 1/3 cheese.  Continue this 2 more times.  Saving enough cheese to melt at the of baking.  Combine the flour and half-half. Slowly mixing the flour in and whisking quickly, so the flour does not clump up and leave chunks.  Pour atop the potatoes and push down, covering the potatoes.

  • Cover with foil and bake 45-50 minutes. When finish take off foil and make sure the potatoes are tender.  Turn broiler to high, add remaining cheese and bread crumb.  Put back in under the broiler 6-8 inches and brown the bread crumbs, about 3-4 minutes.

Lobster & Potato Salad Recipe of the Week

Rick Oruch - Tuesday, October 03, 2017

Lobster & Potato Salad

For the salad:

1 c. petite peas, fresh or frozen

1 c. corn kernels, fresh or frozen

2 (1 ½ lb.) lobsters, boiled and chilled

1 ½ lb. white or red skinned potatoes, boiled, peeled and sliced

¾ c. finely diced celery

½ c. thinly sliced scallions

For the dressing:

¾ c. mayonnaise

2 T. sour cream

1 T. Dijon mustard

4 t. Champagne vinegar

2 T. minced shallots

3 lg. hard cooked eggs, coarsely chopped

Coarse salt and freshly ground white pepper

For the salad:  If using frozen, put peas and corn in a strainer and run hot water over them to defrost.  Drain well.

Remove lobster meat from shells and cut into large chunks.

Combine peas, corn, lobster, potatoes, celery and scallions in a bowl.  Toss.

For the dressing:  whisk the mayonnaise, sour cream, mustard, vinegar and shallots together until smooth.  Stir in the eggs.  Season with salt and white pepper.

Scrape the dressing into the bowl with the salad and stir very well.  Cover and refrigerate for at least one hour before serving.

Poached Swordfish Recipe of the Week

Rick Oruch - Monday, September 25, 2017

Poached Swordfish with Tomato, olives and oranges

1 lb Fresh Swordfish (Sold in your Sea Breeze Fish Market)

3 Tbsp EVOO

1 Onion Frenched  

2 Garlic Cloves sliced thin

¼ cup White Wine

1 14 oz Can Diced Tomatoes in Juices

¼ tsp Orange Zest

½ Cup Kalamata Olives rinsed and halved

1 Orange, Supremes and juiced

  • On medium high heat, add EVOO and sear each side 20-30 Seconds.  Set aside

  • To a “HOT” pan add onions and garlic and let brown, stirring occasionally, for about 5 minutes.

  • Add white wine and let reduce by half.  Add tomatoes, Olives, Zest and juice from orange. Reduce heat and let simmer 5 minutes for flavors to develop

  • Add fish back into pan and spoon over mixture, continuing to cook the fish for another 3-4 minutes a side.

  • Add orange supremes for garnish and enjoy!!

Serves: Two

Prep time: 15 minutes

Cook time: 20 minutes

Parmesan Trout Recipe of the Week

Rick Oruch - Monday, September 18, 2017

Parmesan Crusted Trout

2 whole Rainbow Trout (Sold in your Sea Breeze Fish Market)

2 cups panko Bread Crumbs

1 Cup Parmesean Cheese

2 Eggs

½ cup flour

2 Tbsp EVOO

  • To make crust combine cheese and bread crumbs in a food processor and blend for 30 seconds.

  • Crack eggs and whisk together, adding a touch of water to thin out the eggs and create a egg wash.  Dredge trout in flour on meat side only, transfer to egg wash and then over to the parmesan crust.

  • Heat pan to medium high heat and add EVOO, place trout skin side up and cook for 3-4 minutes a side. Before plating cut out back bone and shingle one fillet over the other.

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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972-473-CRAB (2722)


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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