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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
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Fresh From The Sea

Spicy Shrimp Dip Recipe

Rick Oruch - Monday, May 18, 2020

Spicy Shrimp Dip

Ingredients:

2 pounds shrimp, peeled and deveined

1 8-ounce package cream cheese

½ cup mayonnaise

1 cup Thousand Island Dressing

¼ cup green onions, minced

1 small onion, grated

4 tsp Tabasco sauce

1 Tbsp Lawrys’ seasoned salt

1 Tbsp fresh ground horseradish


Instructions:

  1. Boil shrimp 3-4 minutes, do not overcook.  Blend softened cream cheese with mayonnaise and salad dressing.  

  2. Stir in shrimp, green onions, grated onion, Tabasco, seasoned salt and horseradish.  Serve with crackers or raw vegetables.

Yield:  2 quarts


Social Distancing Limited Menu/Hours

Rick Oruch - Sunday, May 17, 2020

Thank you to all our loyal customers during this difficult time. As of 5/19/2020 we will be re-opening with new hours a new menu. We have decided to limit our menu temporarily, until we can open at full capacity. We greatly appreciate for your support for the last 13 years.  

Our new hours will be Sunday, Tuesday-Thursday 12pm-8pm and Friday/Saturday 12pm-9pm.  See our limited time menu below.

New online ordering Menu

Rick Oruch - Saturday, May 16, 2020
We are happy to provide fish on Friday, May 22, 2020. Orders must be made by Wednesday May 20 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 5/22/2020.

This week we are offering Shrimp Cocktail, Raw Gulf Shrimp, Flounder, Snapper, Alaskan Halibut & Atlantic Salmon in the Fish Market, as DIY Fish Taco kits, and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, DIY Mussel Pot kits, and Wine.

Click here to view the order form. The order will not be processed unless the Checkout form is complete.

Halibut with Artichokes Recipe

Rick Oruch - Tuesday, May 12, 2020

Halibut with Artichokes

Ingredients:

4 4-ounce halibut filets

Salt and freshly ground pepper, to taste

2 Tbsp extra virgin olive oil

1 garlic clove, minced

2 cups fresh mushrooms, sliced

1 6-ounce jar marinated artichoke hearts, drained

¾ cup dry white wine

2 Tbsp capers, rinsed

Juice of 1 lemon

½ tsp basil


Instructions:

  1. Season fish with salt and pepper.  Heat a 10-inch non-stick skillet then add olive oil.  Heat oil until shimmering.  Add the halibut and lightly brown on both sides.  Remove the fish to a plate.

  2. Add the garlic and mushrooms to the skillet and sauté until the garlic in fragrant.

  3. Stir in the artichokes, wine and capers and simmer until slightly thickened.  

  4. Add the fish back in the skillet and cook, covered until fish flakes easily.

  5. Sprinkle with lemon juice and basil and serve.


Yield:  4 servings


Online Menu this week

Rick Oruch - Monday, May 11, 2020
We are happy to provide fish on Friday, May 15, 2020. Orders must be made by Wednesday May 13 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 5/15/2020.

This week we are offering Shrimp Cocktail, Raw Gulf Shrimp, Alaskan Halibut & Atlantic Salmon in the Fish Market, as DIY Fish Taco kits, and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, and Wine.

Watch Ryan make Lobster Pasta

Rick Oruch - Thursday, May 07, 2020

#TBT to Ryan teaching us how to make Lobster Pasta on Fox 4 in December, 2018.

https://www.fox4news.com/good-day/lobster-pasta-by-sea-breeze?fbclid=IwAR0UJCFEYiIxdNfCGGmLmQa5hRmvO1JR8TOcXs9LbcN8BhPrlGQgNiuYTeI

Online ordering this week

Rick Oruch - Wednesday, May 06, 2020

Orders must be made by Wednesday May 6 at 5:00pm CST. Orders will be ready for pick up between 1-5pm on Friday 5/8/2020.

This week we are offering Shrimp Cocktail, Gulf Shrimp, and Alaskan Halibut & Atlantic Salmon in the Fish Market, as DIY Fish Taco kits, and Heat-n-Eat Meals. We also have DIY Lobster Roll 4 packs, and Mother's Day New England Lobster Bake Meals, and Wine.

Lobster Bake orders will be available for pick-up on Sunday May 10 1:00-3:00pm.

Please fill out both pages of order form. The order will not be processed unless the Checkout form is complete

Click here to place an order.

One Tray Sole and Veggies Recipe

Rick Oruch - Monday, May 04, 2020
One Tray Steamed Sole with Veggies


INGREDIENTS
4-6 6 ounce filets of dover sole or another flight white fish
1 Leek washed and sliced into thin rounds
2 Carrots sliced into very thin rounds
4 Scallions sliced thin
2 Cloves Garlic thinly sliced
1 Bulb Fennel cored and thinly sliced
1 Zucchini thinly sliced
1/4 Cup Dill chopped
1 TBS Lemon zest
6 Sprigs Thyme
3 TBS Extra virgin olive oil
salt and pepper to taste
1/2 Cup White wine
1-2 Cups Cous Cous, cooked
INSTRUCTIONS
Preheat the oven to 425.
Place all of the vegetables, zest and herbs on the bottom of a sheet pan, lined with foil, or a Pyrex dish.
Add the olive oil, salt and pepper and mix.
Top with the fish, seasoned with salt and pepper.
Add the wine, making sure not to wash off the seasoning, and cover with parchment paper and then with heavy duty foil – tightly sealed.
Place in the oven and cook for 20-25 minutes, depending on the thickness of your fish.
Remove from oven and let sit for a few minutes before uncovering and serving.
Serve over a bed of cous cous to catch all of the juices.

Online Ordering

Rick Oruch - Sunday, May 03, 2020

Did you know we offer Fish Friday online ordering? 

We are offer items in the Fish Market, Heat and Eat meals, DIY kits, and more. The best way to be informed about the menu and ordering form is to sign up for our e-mail list. 

http://www.seabreezefish.com/signup

Sea Bass over Potatoes Leeks Recipe

Rick Oruch - Monday, April 27, 2020
Sea Bass over Potatoes and Leeks


INGREDIENTS
2 TBS Butter or olive oil
8 Cups Leeks thinly sliced, white and pale green parts only
1 Cup Chicken broth
1 Cup Breadcrumbs unseasoned
1 tsp Rosemary, fresh chopped very small
2 Cloves Garlic grated on a microplane
1/2 tsp Salt
1/4 tsp Pepper
6 6 ounce Sea bass fillets skin removed
1/4 Cup Dijon mustard plus 1 tsp
2 TBS Balsamic Vinegar
6-8 Red potatoes scrubbed, but unpeeled

INSTRUCTIONS
Preheat oven to 400.
Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
Place 2 TBS butter or olive oil in heavy large skillet over medium heat.
Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes.
Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
Place breadcrumbs, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in a glass bowl and mix until they are well combined.
Place fish on parchment or foil baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard on top of the fish, dividing equally. Sprinkle breadcrumb mixture over each fillet, pressing gently to adhere.
Bake fish until opaque in center, about 20 minutes.
Place vinegar, 1 teaspoon mustard and ¼ cup olive oil in small glass jar with a lid. Cover and shake. Season with salt and pepper. Set vinaigrette aside.
To serve, slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.





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972-473-CRAB (2722)

Hours:

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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