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

Fresh From The Sea

Ginger Dill Shrimp Recipe of the Week

Rick Oruch - Sunday, July 16, 2017

Ginger and Dill Grilled Shrimp


½ Lb 21/25 Wild Gulf Shrimp (Sold at your Sea Breeze Fish Market)

6 TBSP Grated ginger

3 Garlic Cloves

2 TBSP Green onions

2 TBSP minced Parsley

2 TBSP minced dill

2 TSP black Pepper

1 TSP cayenne Pepper

¼ cup soy sauce

¼ cup white wine

¼ cup olive oil

1 can pineapple chunks

2-4 Skewers that have soaked in water for an hour



  • With shears cut the shell all the way to the tail, remove any veins, careful not to separate the shell completely from the meat

  • Combine the ginger, garlic, onion, parsley, pepper, cayenne, soy sauce, wine and olive oil in large mixing bowl.  Add shrimp and let sit in fridge for 30 minutes.

  • Heat grill to 400. When shrimp have finished marinating, place a pineapple chunk on skewer followed by a shrimp, repeat until you have desired amount on each skewer.

  • Spray grill with a non stick spray and grill 2-3 minutes a side.



Sauteed Halibut w/ Strawberry Vinaigrette Recipe of the Week

Rick Oruch - Monday, July 10, 2017

Sautéed Halibut w/ Strawberry Vinaigrette


1lb Fresh Wild Halibut (Served in your Sea Breeze Fish Market)
4 large Strawberries/ save 2 for presentation
8 oz Balsamic vinaigrette

  • Heat pan to a medium heat and add EVOO, sauté halibut 3-4 minutes a side depending on thickness.
  • Puree two large strawberries and add to the 8 oz of balsamic dressing, whisking the puree completely into the dressing.
  • Cut the other two strawberries into quarters
  • Plate your Halibut and top with the Strawberry vinaigrette and garnish with the quartered Strawberries.

Honey Glazed Salmon Recipe of the Week

Rick Oruch - Monday, July 03, 2017

Honey Glazed Salmon


1 lb. Fresh Salmon (Served in your Sea Breeze Market)

1 tbsp Grated Ginger½ tbsp Shallots

1 tbsp Orange Rind (Blanched)

1 tbsp Soy Sauce

2 tbsp Dijon Mustard

3 tbsp Honey

1 tbsp EVOO


  • On medium high heat add EVOO to pan, Sautee salmon 3-4 minutes a side, depending on thickness, remove from pan once cooked.


  • Add shallots, ginger, orange rind and soy sauce. Let reduce by half.


  • Add honey and Dijon, whisk together until well blended.


  • Re-introduce Salmon to pan and spoon over sauce, Garnish with Orange Supremes.


Seared Scallop Raspberry Gastrique Recipe of the Week

Rick Oruch - Wednesday, June 28, 2017

Seared Scallops with Raspberry Gastrique               

Serves 2

Raspberry Gastrique

  • 1/2  cup White Vinegar

  • 1/8  cup raspberry preserves, seedless

  • 1/8 cup granulated sugar

  • A pinch of Kosher Salt

  • In a saucepan combine the vinegar, raspberry preserves, and sugar. Season with pinch of salt.

  • Bring to a boil, then lower to heat.

  • Reduce the mixture by half, then cover and set aside.


  • 0.75 Lbs. Sea Scallops, patted dry

  • Kosher salt and black pepper, for seasoning


  • 1/2 TBSP Unsalted Butter

  • Make sure Scallops are rinsed, pat dry.

  • Season Scallops with salt and pepper.

  • In a skillet over medium-high heat, melt the butter then drizzle in EVOO.

  • Place the Scallops in the pan-make sure it is thoroughly heated. Cook the Scallops for 2-3 minutes, then flip and cook for another 2-3 minutes.

  • Ladle the Gastrique onto the plate and place the Scallops over the sauce. Enjoy!

Sokol Blosser Wine Dinner

Rick Oruch - Thursday, June 01, 2017

Join is for a special 5-course Pan-Asian wine dinner featuring the wines of Oregon's Sokol Blosser Winery on Tuesday June 13th. Reservations are $100 per person, and can be made by calling the fish market.


Sokol Blosser Wine Dinner Menu

Tuesday June 13, 2017


 Hamachi Crudo with Yuzu Emulsion

Sokol Blosser Dundee Hills Evolution Sparkling


Rice Flour Dusted Skull Island Prawns, Asian Pear and Mizuna with Sesame Dressing

Sokol Blosser Pinot Gris


Chinese Five Spice Tuna and Stone Fruit Skewers                          with Grilled Rice Balls

Sokol Blosser Dundee Hills Pinot Noir (2014)


Cedar-Planked Wild Salmon and Mushroom Medley                        with Asian Fond-Blanc

Sokol Blosser Dundee Hills Pinot Noir Orchard Block (2013)


Blueberry Pot Stickers with Lavender Dipping Sauce

Sokol Blosser Dundee Hills Rose of Pinot Noir (2016)


Lobsta & Chowda House

Rick Oruch - Tuesday, May 16, 2017

On May 15th 2017, Plano Profile announced we would be opening Sea Breeze Lobsta & Chowda House in the new Legacy Food Hall, planned to open in Plano’s Legacy West development. We are so excited for all of you to enjoy our famous New England lobster rolls and clam chowder.Stop by the restaurant and let us know which lobster roll is your favorite. 

Lobster Rolls on Fox Good Day

Rick Oruch - Wednesday, May 10, 2017

Watch Ryan on Fox Good Day on 5/9/17 making our famous New England Lobster Roll and talking about the new Sea Breeze Lobsta & Chowda opening in Legacy Food Hall

Best of Plano 2017

Rick Oruch - Tuesday, May 02, 2017

We have been nominated in Plano Magazine's Best of Plano 2017 competition for Best Seafood in Plano! 

"As the guide to the good stuff in Plano, we feel it’s only right to let you guys weigh in on your favorites around town. For Plano Magazine’s “Best of Plano” issue coming in July, we want you to vote on the very best places to eat, drink and do fun stuff in Plano. Last day to vote is May 26."

They are determining the 'Best of Plano' winners by a fan vote. Please vote and help us spread the word.

Happy Hour Menu

Rick Oruch - Monday, April 03, 2017
Our new Happy Hour menu starts today and is offered daily from 3-6pm.

-Raw oysters ($2) per

-$5 Smoked Salmon Deviled Eggs
with Arugula & Sriracha Mayo

-$8 SeaBreeze Combo 2 each
Tuna Nachos, Shrimp Cocktail, Smoked Salmon Tartlets

-$8 Fried Calamari
with Grilled Tomato Marinara and Parmesan Cheese

-$8 Peel & Eat Shrimp
12 Shrimp with Rick's Original Cocktail & Remoulade Sauce

-$9 Smoked Salmon Dip
served with crostini

$5 Wines
House Chardonnay
House Pinot Grigio
House Cabernet
House Merlot

$6 Cocktails
House Margarita
House Old Fashion
Sea Breeze Cocktail
Gin Rickey

$1 off all Beer

House wine & cocktails available only during Happy Hour

2014 Domaine Lebreuil Bourgogne Pinot Noir

Rick Oruch - Wednesday, March 29, 2017

On this #WineWednesday we are featuring one of Caroline's favorites, our 2014 Domaine Lebreuil Bourgogne Pinot Noir.


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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