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

Fresh From The Sea

Tuna Pineapple Salsa Recipde

Rick Oruch - Monday, September 23, 2019

Seared Tuna with Pineapple-Mango Salsa

Ingredients:

Lemon Butter Sauce:

¼ cup unsalted butter

1 Tbsp sugar

2 Tbsp lemon juice

Salsa:

1 cup diced fresh mango

1 cup diced fresh pineapple

½ cup finely chopped red onion

½ cup finely chopped red bell pepper

¼ cup chopped cilantro

1 tsp sugar

½ cup dry white wine

6 (4-6 ounce) tuna fillets


Instructions:

  1. To make lemon butter sauce, place a small saucepan over low heat.  Add the butter and stir until melted. Add the sugar and stir until dissolved.  Stir in the lemon juice and zest, and then stir constantly for 2-3 minutes, until the sauce begins to thicken. 

  2. To make the salsa, combine the mango, pineapple, onion, bell pepper, cilantro, sugar and wine and mix thoroughly.  Cover and refrigerate for at least 1 hour to allow the flavors to blend.

  3. Preheat a grill or place a grill pan over medium-high heat.  Sear the fish on all sides for a total cooking time of 3-5 minutes, until rare or medium rare.  For serving, drizzle fish with lemon butter sauce and top with salsa.


Yield:  6 servings




9/19 New Specials

Rick Oruch - Thursday, September 19, 2019
Linguine with Clams
your choice of red or white sauce served with a house salad...23
Grilled Alaskan Halibut *Foley Johnson Cabernet
with slow roasted tomatoes, fennel served with Two Specialty Sides...38
Grilled Wild King Salmon *Nielson Pinot Noir
with arugula pesto served with Two Specialty Sides...38
Blackened Red Snapper *Bell Red Blend
with red pepper tomato jam with Two Specialty Sides...32
Sauteed Flounder Saltimbocca *Nielson Chardonnay
with prosciutto, sage, lemon butter  served with Two Specialty Sides...32

Specialty Side Choices
-Butternut Squash with Brown Butter and Pepitas 
-Sauteed Brussel Sprouts with Maple & Pecan
-Ranch Whipped Potatoes
-Arugula salad with Apple, Fennel, Candied Pecans, with an Apple Cider Vinaigrette

Halibut Cordon Bleu Recipe

Rick Oruch - Tuesday, September 17, 2019
Halibut Cordon Bleu
Ingredients:
4 (4-ounce) halibut fillets, skinless
4 tsp Dijon mustard
4 slices Swiss cheese
2 slices honey-baked ham, thinly sliced
4 tsp mayonnaise
¼ cup Panko breadcrumbs


Instructions:
Preheat oven to 450 degrees.
Cut fish fillet horizontally in half, through middle, leaving one sides connected.
Open up fillet and spread mustard over inside, layer with ham and cheese slices.  Close fish
Spread top of fish with mayo and sprinkle with breadcrumbs.  Bake uncovered for 15 minutes or until fish reaches internal temperature of 145 degrees.  
Yield:  4 servings

9/12 New Specials

Rick Oruch - Thursday, September 12, 2019
Linguine with Clams
your choice of red or white sauce served with a house salad...23
Grilled Alaskan Halibut *Nielson Chardonnay 
with grilled five spice peaches, miso butter served with Two Specialty Sides...38
Grilled Wild King Salmon *Vitners Grenache
with lemon maple glaze served with Two Specialty Sides...38
Blackened Red Snapper *Nielson Pinot Noir
with roasted garlic goat cheese with Two Specialty Sides...32
Sauteed Flounder *Lucien Albrecht Riesling
with shrimp, crab pontchartain salad served with Two Specialty Sides...32

Specialty Side Choices
-Sauteed Summer Medley
-Roasted Carrots with Dill
-Horseradish Whipped Potatoes
-Chimichurri Rice

Monkfish Tikka Kebob Recipe

Rick Oruch - Wednesday, September 11, 2019

Monkfish Tikka Kebobs


Ingredients:

1 pound monkfish, cut into cubes

1 cup plain Greek yogurt

3 cloves garlic, crushed

1 tsp ground ginger

1 Tbsp lime juice, about half a lime

1 tsp chili powder

½ tsp turmeric

½ tsp garam masala

Salt, to taste

Mint and cilantro, to garnish

6-inch wooden skewers, presoaked in water


Instructions:

  1. Thread the fish onto parallel wooden skewers. 

  2. In a bowl, mix the yogurt, garlic, ginger, lime juice, chili powder, turmeric, garam masala and pour over the monkfish.  Cover and let fish marinade for 30 minutes.  

  3. Heat the cast iron grill pan, and drizzle with olive oil.  Grill the monkfish skewers for 3-4 minutes on each side, or until cooked through and charred a little on the outside.


Yield: 2 kebobs per person, 4- 6 servings


9/5 New Specials

Rick Oruch - Thursday, September 05, 2019
Grilled Prosciutto Wrapped Alaskan Halibut *Nielson Chardonnay 
with leek thyme butter served with Two Specialty Sides...38
Grilled Wild King Salmon *Bell Red Blend
with horseradish creme fraiche served with Two Specialty Sides...38
Blackened Red Snapper *Bell Red Blend
with maque choux with Two Specialty Sides...32
Sauteed Flounder *Lucien Albrecht Riesling
with lobster, orange, tomato, basil salad served with Two Specialty Sides...32
Roasted Monkfish Medallions  *Nielson Pinot Noir
with roasted garlic saffron butter sauce served with Two Specialty Sides...28

Specialty Side Choices
-Roasted Cauliflower with fresh Herbs
-Sauteed Green Beans with Mushrooms
-Whipped Potatoes and Carrots
-Cucumber Tomato Tabbouleh on Arugula


Cajun Scallop Recipe

Rick Oruch - Tuesday, September 03, 2019
Cajun Seared Scallops

Ingredients:
  • 15-20 Fresh Sea Scallops
  • 1 Tbsp Cajun Seasoning
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp pepper
  • Baby greens


Instructions:
  • Toss the scallops with the Cajun seasoning, cayenne pepper, 1 Tbsp olive oil, salt and pepper.  Place the scallops in the refrigerator and allow the spices to set for 1 hour.
  • In a skillet over high heat, add the additional tablespoon of olive oil and butter.  Spread the butter and oil to evenly coat the skillet.
  • Place the scallops in the pan, and cook them over high heat for 2-3 minutes per side until seared golden brown.  Flip the scallops and cook for 1-2 minutes until the second side is browned.
  • Place the scallops on a bed of baby greens and serve,


Yield:  5-6 servings

8/29 Specials

Rick Oruch - Thursday, August 29, 2019
Grilled Alaskan Halibut *Chardonnay Nielson
with ginger blueberry glaze served with Two Specialty Sides...38

Grilled Wild King Salmon *Bell Red Blend
with mushroom demi served with Two Specialty Sides...38

Blackened Red Snapper *Esk Valley Red Blend
with grilled guacamole with Two Specialty Sides...32

Sauteed Flounder *Lucien Albrecht Riesling
with lobster cream served with Two Specialty Sides...32

Grilled Monkfish Medallions  *Bell Chardonnay
with romesco sauce served with Two Specialty Sides...28

Specialty Side Choices
-Okra, Corn Tomato, Lima Bean Ragout
-Sauteed Sugar Snap Peas and mint
-Whipped Potatoes with Roasted Shallots & Thyme
-Tortilla salad with carrots, cucumber, jicama, arugula, sweet chili lime vinaigrette 


Peach Dessert Recipe

Rick Oruch - Wednesday, August 28, 2019

Nectarines and Peaches with Lavender Syrup

Ingredients:

½ cup pecans

3 Tbsp honey

2 Tbsp plus ¼ cup sugar

1 sprig rosemary

1 Tbsp dried lavender buds

Kosher salt

3 ripe white or yellow nectarines, cut into wedges

3 ripe yellow peaches, cut into wedges

2 tsp finely grated lemon zest

½ cup crumbled Gorgonzola, divided

Instructions:

  1. Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 3-4 minutes.  Let cool.
  2. Meanwhile, bring honey, 2 Tbsp sugar and 3 Tbsp water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved.  Add rosemary and lavender and remove from heat.  Let sit 5 minutes.  Remove rosemary and let syrup cook.
  3. Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp water to a boil in another small saucepan, stirring to dissolve sugar.  Cook (without stirring) until sugar turns a light amber color, about 2 minutes.  Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes.  Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool.  Break into smaller pieces.
  4. Toss nectarines, peaches, lemon zest and ¼ cup syrup in a large bowl to coat.  Let sit 5 minutes.  Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed.  Transfer to a platter.  Top with remaining Gorgonzola and candied pecans.

Yield:  4 servings

8/22 Specials

Rick Oruch - Thursday, August 22, 2019
Grilled Alaskan Halibut *Andre Dezat Sancerre
with olive relish, red pepper puree served with Two Specialty Sides...38
Grilled Wild King Salmon *K Vintners Grenache
with herb salad served with Two Specialty Sides...38
Blackened Red Snapper *Esk Valley Red Blend
with strawberry mango salsa with Two Specialty Sides...32
Almond Crusted Flounder *Esk Valley Sauvignon Blanc
with roasted garlic crab butter served with Two Specialty Sides...32
Seared Hawaiian Opah *Bell Chardonnay
with miso glaze, cucumber orange mint salad served with Two Specialty Sides...28

Specialty Side Choices
-Sauteed Mushrooms & Chiroline Onions
-Brussel Sprouts with Maple & Pecan 
-Parmesan Whipped Potatoes 
-Arugula salad with Golden Beets, spicey Candied Almonds, sherry maple vinaigrette






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Hours:
Lunch and Dinner

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

Happy Hour Daily 3-6pm 

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