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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722

Fresh From The Sea

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.

Salmon Date Compote Recipe of the Week

Rick Oruch - Thursday, September 14, 2017

Salmon with Date Compote

1lb Salmon (Sold At your Sea Breeze Fish Market)

1 tbsp Honey

1 tbsp whole grain mustard

1tsp chopped fresh thyme

¾ stick of unsalted butter

10 pitted and chopped coarsely dates

¼ cup water

1 tsp cider vinegar

2 large rice paper wraps


  • Mix honey, mustard and thyme in a bowl and add salmon

  • Melt 2 tbsp of butter in saucepan over medium heat.  Add

dates and sauté for 8-10 minutes.  Add ¼ cup water and

simmer until thick syrup forms and dates are tender, about

five minutes. Add vinegar and season to taste.


Grilled Tuna Recipe of the Week

Rick Oruch - Tuesday, September 05, 2017

Herb Marinated Tuna and Grilled Vegetables

1 lb Fresh Yellow-fin Tuna (Sold in your Sea Breeze Fish Market)

1 red Bell Pepper cut and quartered

1 yellow squash cut into spears

2 Zucchinis into ½ inch spears

½ cup EVOO

1/4 Cup Lime juice

2 Garlic clove

½ cup fresh thyme (or any other fresh herb)

Pinch of black pepper




  • Pre-heat grill to 400.

  • Combine the EVOO, lime juice, garlic, thyme, and pepper in a large bowl

  • Add pepper and eggplant spears and completely coat with marinade.

  • Add the tuna to the marinade completely covering all sides

  • Spray grill with non stick spray and put tuna on the grill, for a wonderful seared tuna, 90 seconds a side is perfect.

  • Toss vegetables on grill and cook for 3 minutes a side or until tender.

  • Place vegetable on plate and lay tuna on top, giving it height for presentation.

September Events

Rick Oruch - Saturday, September 02, 2017
September Events

9/4 Closed for Labor Day

9/9 Sea Breeze on Fox 4 at 8:00am 

9/19 Prisoner Wine Dinner
9/20 Prisoner Wine Dinner

9/21 Yom Kippur Order Deadline

9/24 Cooking Class

9/28 Whole Belly Clams

Cedar Planked Salmon Recipe of the Week

Rick Oruch - Monday, August 28, 2017

Cedar Planked Salmon

8 oz fillet of King or Atlantic Salmon skin off (Sold in your Sea Breeze Fish Market)

2 TBSP EVOO

Salt and Pepper

1 Large Cedar Plank

Spray Bottle of Water


  • Soak Plank in water for up to an hour.  

  • Heat Grill to 375, or 4 second hand trick, remove skin from salmon and place on a lightly oiled plank.

  • Season with salt and pepper and place the plank on opposite side of flame.

  • Plank grilling takes about 50% longer than regular grilling, due to the indirect grilling method.

  • Do not flip the salmon, with plank grilling you only leave on one side, if the plank happens to catch fire just spray with a bit of water.  This is natural and good, the burning plank will increase the smoke level and flavor in your seafood.

  • Cover the BBQ pit and let cook for 20-30 minutes depending on desired temperature.

  • Check with a fork, the salmon should just flake apart.

  • Either transfer salmon to plate or use the whole plank for presentation.

Lemon Sole Recipe of the Week

Rick Oruch - Tuesday, August 22, 2017
Lemon Sole with a Brown Butter Sauce

  • Two 4-6 oz Lemon Sole Fillets ( sold in your Sea Breeze fish market)
  • 4 tbsp. flour
  • 3 tbsp. clarified butter
  • 3-4 oz. un-clarified butter
  • 2 lemon wedges
  • 1 tbsp. finely chopped parsley
 
-Add clarified butter to pan at medium heat.  Dust sole with flour and pat off any extra flour.  Cook for 2-3 minutes a side or until sides become opaque.  
-Once finished remove sole form pan and wipe clean, removing any fond that has already accumulated so that the brown butter sauce will not burn.
-Add un-clarified butter to pan at medium low heat, cook until the water has evaporated and white specs start to form.  Turn heat to low and continue cooking.  The white specs will soon turn to a beautiful hazelnut color, all specs turn squeeze the fresh lemon wedges and add parsley.
-Drizzle the browned butter sauce over your sole and enjoy

Sauteed Redfish Pear Glaze Recipe of the Week

Rick Oruch - Monday, August 14, 2017
Sauteed Redfish with Asian Pear Glaze

1 lb. fresh Redfish
3 tbsp. Extra Virgin Olive Oil
2-3 Tbsp. flour for dusting
1 Tbsp. shallots, chopped.
¼ c. white wine
½ c.  Asian pear, julienned
1 Tbsp. white balsamic vinegar
¼ c. water
2 tsp. honey
4-5 mint leaves, finely chopped

Dust redfish with flour, salt and pepper, and add to a medium high pan with olive oil.  Cook 3-4 minutes per side, depending on thickness.
Remove fish from pan once finished, and sauté shallots.  Pour in white wine and let reduce completely.  Add Asian pear, balsamic vinegar, honey and mint leaves.  Let simmer until a syrup forms. Add water if needed.

Pour sauce over Redfish and enjoy!

Cheese Baked Haddock Recipe of the Week

Rick Oruch - Sunday, July 30, 2017

Cheese Baked Haddock


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

1 cup black bean salsa

1 ear of corn (not the nose, make sure it’s the ear)

1 Lime

¾ cup soft white cheese

Non-Stick Spray


  • Pre-heat oven to 400 degrees.

  • Spray sheet pan with non-stick spray and place haddock presentation side up.

  • De-husk the corn and grill until the kernels start to pop and brown.  With a knife carefully remove the kernels from the cob, add to the black bean salsa.

  • Generously spread the salsa over the haddock top with cheese and back 10-12 minutes. Remove and squeeze a little of the fresh lime on top and enjoy.

Shrimp & Grits Recipe of the Week

Rick Oruch - Tuesday, July 25, 2017
Shrimp and Grits!   Serves Four


  • 2#, 10/15 Gulf Shrimp, peeled-deveined-tail off

  • 1 Tbsp. Blackening Seasoning (Homemade or Store bought)

  • ½ Cup Lemon Juice

  • ¼ Cup Olive Oil

  • ½ tsp. Cayenne Pepper

For the Grits:

  • 1 Cup Stoneground Grits (Regular or instant grits may be substituted)

  • 2 Cups Heavy Cream

  • 1 Cup Chicken Stock

  • 1 Cup Water

  • 3 Tbsp. Unsalted Butter

  • ½ Cup Sharp Cheddar Cheese, grated

  • Salt and Pepper to Taste

For the Sauce:

  • 3 Tbsp. Unsalted Butter

  • 1 Tbsp. Garlic, minced

  • 3 Tbsp. AP Flour

  • 1 ½ Cups Chicken Stock

  • ½ Cup Heavy Cream

  • 1 tsp. Worcestershire sauce

  • ½ tsp. Louisiana Hot Sauce

  • 4 Slices Thick Cut Bacon, sliced thinly

  • Salt and Pepper to taste

  • 4 Tbsp. Fresh Green Onion, chopped

  • Begin by combining the lemon juice, olive oil, cayenne, and blackening seasoning in a medium sized casserole dish or bowl.

  • Place the cleaned shrimp in the dish/bowl and toss to coat with the marinade.  Allow the shrimp to rest in the marinade for approximately ten minutes, but no more than 15-20.  

  • While the shrimp are marinating cook the grits by combining the heavy cream, chicken stock, and water in a medium sized pot.  Bring the liquid to a boil then gradually whisk the grits into the pot.  Reduce the heat to low, cover, and cook the grits for approximately 30-40 minutes or until they are tender and not gritty.  Be sure to stir frequently to keep the pot from scorching.  

  • Once the grits have finished cooking stir in the butter, cheddar, and S&P.  Turn off the heat, cover, and reserve until ready to use.

  • While the grits are cooking make the sauce.  Heat the butter for the sauce in a medium/large sauté pan on the stove until it is melted and hot.  Add the shrimp and sauté until they are just about to be finished cooking.  Remove them from the pan and reserve.

  • Next, stir in the flour and sauté until the flour and butter mixture (roux) is a semi-dark shade of brown.  Add the bacon and garlic and continue to sauté until fragrant.  Add the chicken stock, heavy cream, Worcestershire, Louisiana, and whisk until the ingredients are well incorporated.  Bring the liquid to a boil and once it thickens add the shrimp and turn off the heat.

  • While the sauce is thickening, transfer desired amounts of grits to serving plates then top with the shrimp and sauce.  Sprinkle with chopped scallion, serve, and enjoy!





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Hours:
Lunch and Dinner

Monday Closed
Sunday, Tuesday-Thursday 11am-9pm
Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

972-473-CRAB (2722)
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