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

Fresh From The Sea

Gefilte Fish

Rick Oruch - Tuesday, March 12, 2019

Passover is just around the corner and begins on April 19, and for North Texas Jewish families, that means gefilte fish.  While younger generations ONLY know the processed product from companies like Manischewitz, older generations remember great gefilte fish (either in balls or loaves) made by their grandmothers.  Following a recipe passed down through family, the team at Sea Breeze Fish Market & Grill in Plano is making amazing gefilte fish for Passover this year.  

Sea Breeze gefilte fish will be sold in 3-ounce portions for $4 each.

Guests should preorder by Friday, April 12 to guarantee availability.  

The gefilte fish will be available in-store for pick up April 17-20, so guests can enjoy it at home for their Seder dinner.  The family recipe used at Sea Breeze will be prepared using predominantly Lake Superior whitefish and walleye pike, with other seasonal fresh fish added.  Guests who wish to order fish to prepare their own gefilte at home should also preorder to guarantee availability.

Haddock Recipe of the Week

Rick Oruch - Monday, March 11, 2019
Baked Haddock with Cheese Crumb Topping
Yield:  4 servings

1 Tbsp butter
2 medium shallots, minced
1 clove garlic, minced
1 cup fresh breadcrumbs or Panko Bread crumbs
¾ cup finely grated Swiss or Gruyere cheese
1 Tbsp fresh parsley, chopped
1 tsp paprika
1 Tbsp extra virgin olive oil
Pepper, to taste
1½ lbs haddock, cut into 4 pieces
Lemon wedge, for serving 

1. Preheat oven to 400 degrees F.  Melt butter over low heat and add shallot and garlic and sauté until they are soft and fragrant. Remove from heat.
2. Toss with bread crumbs, cheese, parsley and paprika.  Season lightly with salt and pepper. 
3. Drizzle a little olive oil on top of the fish.  Pack the topping on top of the fish and place on lined baking sheet.
4. Roast for 10-15minutes or until fish flakes easily.
5. Garnish with lemon wedge and serve.

March 24 Cooking Class

Rick Oruch - Sunday, March 10, 2019
Sea Breeze has partnered with award-winning registered dietitian, nutritionist and culinary expert Cindy Kleckner, the next Cooking Class is Sunday March 24th, 2019

Kleckner is a much sought after local expert, author and teacher, and in addition to teaching at Collin College, she has worked with the City of Plano, the Dallas Cowboys, Cigna, Mary Kay Corporation and more.

The March 24th cooking class will be held from 3-4:30 p.m.  Guests will learn 3-4 seafood recipes, taste those recipes and enjoy wine pairings as well, all for $60 per person! Class size is very limited, and reservations are required. 

We will be making Halibut Ceviche, Halibut Tacos with Baja Crema, Deliciously Grilled Halibut, and Puff Pastry Napoleon.

Scallop Fried Rice Recipe of the Week

Rick Oruch - Wednesday, March 06, 2019

Ginger Garlic Scallop Fried Rice

 Serves 4

  • 8 Scallops, cut horizontally in half
  • ¼ cup vegetable oil, plus 1 Tbsp.
  • 2 ounces ginger, minced
  • 1 ½ heads of garlic, minced (about ¼ cup)
  • 5 cups cooked white rice, cooled
  • 1 tsp soy sauce
  • 1 Tbsp. Shaoxing wine
  • 1/8 tsp freshly ground white pepper
  • 4 eggs, beaten
  • 3 Scallions, Finely chopped

  • Heat your wok over high heat. Add 1 tablespoon of oil to coat. Quickly stir-fry the scallops until they’re just cooked. Avoid over cooking them (you will be adding them back in later). Transfer them to a bowl and set aside.
  • Add ¼ cup oil to the wok and heat over medium-high heat. Add the ginger and fry until fragrant (the color will darken, but the ginger will not necessarily become crisp). Next, add the garlic. It should be lightly toasted; if it is still white in color, it needs more cooking time. In total, it will take about 10 minutes to cook the ginger and garlic.
  • Next, turn the heat up to high and add the rice to the wok. Stir-fry the rice so the ginger/garlic mixture is evenly distributed.  Spread out the rice in one layer so it can evenly toast. Occasionally stir-fry the rice and re-spread it. Next, season the rice with soy sauce, Shaoxing wine and white pepper. Continue to stir-fry for another 3-5 minutes.
  • Next, pour the eggs evenly over the rice, and stir-fry quickly to distribute. The egg will coat the grains of rice, and you’ll have egg throughout instead of large clumps. If you’d prefer to pre-scramble the eggs and then stir them in at this step, you can do that too.
  • Add the scallops and the scallions, stir-fry to combine.
  • Serve and enjoy!

Firecracker Salmon Recipe of the Week

Rick Oruch - Friday, March 01, 2019
Firecracker Salmon
Yield:  4 servings

4 6-ounce salmon fillets
2 Tbsp. peanut oil
2 Tbsp. soy sauce
2 Tbsp. chopped green onions
2 tsp brown sugar
1 clove garlic, minced
¾ tsp grated ginger
½ tsp sesame oil
2 tsp crushed red pepper
Salt and pepper to taste

1. Combine all ingredients except the salmon.  Place salmon in a large container.  Pour marinade mixture over top.  Cover with plastic wrap.  Place in the refrigerator and marinate for 1-2 hours.
2. Preheat grill to medium high.  Remove fish from container and place on a hot grill.  Brush with some of the marinade and discard the rest.  Cook over a high heat for about 4-5 minutes per side or until done. Time might vary because of the thickness of the fish.  When salmon flakes easily and is a consistent color and texture through the middle remove from grill and serve.

Greek Wine Dinner

Rick Oruch - Friday, February 15, 2019
Our next Wine Dinner will be on Monday, March 4th, 2019 at 7pm. We are excited to highlight Greek Wines and look forward to creating a memorable evening for you. As usual we will offer a five course meal pairing their wine with Ryan's culinary inspiration. View the menu below.

This experience is $100 per person (tax and gratuity not included) and reservations are required. Reservations must be placed by Friday March 1st.  Click here to sign up

Kalamaria Yemista (Stuffed Squid)
Greek Olives, Garlic, Onion, Rice, Tomato, Mint, Parsley, Lemon
Wine Art Estate - Plano Malagousia 2017
100% Malagousia

Mussels Saganaki
Onion, Celery, Carrot, Garlic, Parsley, Cherry Tomato, Feta
Moraitis Winery – Paros White 2017
100% Monemvasia

Seared Branzino Filet
Greek style Potatoes, Greek Fish Sauce, with Crispy Capers
Gavalas - Santorini 2017
100% Assyrtiko

Grilled Wagyu Strip 
Mousaka & Mushroom Red Wine Demi
Domaine Porto Carras - Chateau 2008
50% Cab. Sauvignon, 30% Cab. Franc, 20% Limnio

Palivou Estate - Bee NV
100% Agiorgitiko

Grilled Scallop Avocado Salad Recipe of the Week

Rick Oruch - Thursday, February 14, 2019

Grilled Scallop and Avocado Salad


1½ Tbsp achiote paste, crumbled or 1 Tbsp smoked paprika

1 orange, juiced

2 limes, juiced

1 medium garlic clove, minced

¾ cup extra-virgin olive oil

Pinch sea salt and freshly ground black pepper

12 large sea scallops

2 avocados, halved, pitted and flesh cut into quarters

2 Tbsp sugar

6 cups mixed baby greens

1 red grapefruit, peeled and segmented


  1. To make the marinade, place the achiote paste (or smoked paprika), orange and lime juice, garlic, oil, salt and pepper in a medium bowl and whisk until smooth.  Reserve ¼ cup of the marinade in a small bowl.
  2. Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels.  Discard the marinade.  Coat a large heavy skillet with olive oil and put over medium-high heat.  Add the scallops in a single layer.  Cook until golden on 1 side, about 2 minutes, depending on size.  Turn and brown on the other side, another 2 minutes.  Drain on paper towels and set aside to cool slightly.
  3. Coat the bottom of a small, nonstick skillet over medium heat, with olive oil.  Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste.  Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes.  Turn gently and cook for another 30 seconds.  Remove to a plate and set aside. 
  4. Put the baby lettuce in a bowl with half of the grapefruit segments.  Add the reserved ¼ cup of marinade and toss until coated.
  5. To serve, put the dressed lettuce on individual lettuce plates.  Top with the caramelized avocados, remaining grapefruit segments and scallops.  Serve additional vinaigrette on the side.

Yield: 6 servings

Ryan makes Tuna Nachos

Rick Oruch - Monday, February 11, 2019

Watch Ryan on WFAA Daybreak make Tuna Nachos

Chowda House New Location

Rick Oruch - Tuesday, January 29, 2019


Legacy Hall Favorite Launches New Menu Items

Since its opening in late 2017, Sea Breeze Lobsta & Chowda House has been one of the most popular stalls at Legacy Food Hall.  Now, even more diners will have easy access to some of the tastiest lobster rolls and chowder around!  On Friday, February 1, Sea Breeze Lobsta & Chowda House will move to a new location on the first fall of Legacy Food Hall, adjacent to John Tesar’s Knife Burger.  As a part of the move, the restaurant will also offer an array of new menu items.

New offerings at Sea Breeze Lobsta & Chowda House include a tasty trio of melts beginning at only $11.  Combinations include lobster & basil, crab & sundried tomato, and smoked salmon.  All are served on buttered Texas toast with white cheddar.  Additionally, diners can snack on a spicy new Buffalo fried shrimp.  And, the popular Chowda fries – French fries topped with a scoop of delicious clam chowder – will formally join the menu.

“We are so excited to join the fun environment on the first floor at Legacy Hall,” explained Ryan Oruch, general manager of Sea Breeze Lobsta & Chowda House. “This new location allows us to be among the first restaurants guests see when they peruse the options at the hall.”

Sea Breeze Lobsta & Chowda House

Legacy Hall

7800 Windrose Avenue,

Plano, TX 75024

Ryan makes Lobster Pasta

Rick Oruch - Monday, January 21, 2019

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

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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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