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Fresh From The Sea

Spinach Tomato Stuffed Salmon Recipe

Rick Oruch - Wednesday, January 01, 2020

Creamy Spinach and Sun Dried Stuffed Salmon


Ingredients:

Four 4-ounce salmon filets with skin

2 ounces fresh spinach chopped

¼ cup minced sun-dried tomatoes, packed in oil

1 shallot, minced

2 garlic cloves, minced

4 ounces cream cheese

Salt

Fresh cracked black pepper


Instructions:

  1. Preheat oven to 425 degrees and line a rimmed baking sheet with silicon baking mat or parchment.

  2. Cut cream cheese into several pieces and place it into a mixing bowl.  Set aside.

  3. Preheat a small sauté pan over medium heat.  Add canola oil and heat the oil. Add shallots and sauté until golden.  Add sun-dried tomatoes and garlic. Mix and sauté for a few minutes.  

  4. Add spinach, cover and cook until spinach reduces in size.  Sitr well and season with salt and pepper.

  5. Add the cooked vegetables to the cream cheese and mix well until all the ingredients are combined.  

  6. Butterfly each salmon filet by slicing down the middle but not all the way through to the skin.

  7. Divide the vegetables mixture among the 4 salmon filets, stuffing the middle generously.

  8. Bake for 18- 20 minutes, depending on the size and thickness of the filets.


Yield:  4 servings


Balsamic Glazed Tuna Recipe

Rick Oruch - Monday, December 23, 2019

Balsamic Glazed Tuna

Ingredients:

¼ cup chicken stock

1 Tbsp balsamic vinegar

4 tsp brown sugar

1 Tbsp soy sauce

1 tsp cornstarch

4 (6-ounce tuna steaks)

¼ tsp salt

1 ¼ tsp pepper

¼ cup sliced green onions


Instructions:

  1. To prepare the glaze, combine the chicken stock, balsamic vinegar, brown sugar, soy sauce and cornstarch in a small saucepan and mix until smooth.  Bring to a boil and cook for 1 minute, stirring constantly. Keep warm.

  2. To prepare the fish, sprinkle the tuna steaks with salt and pepper, Spray a grill pan with nonstick cooking spray and heat over medium-high heat.  Place the tuna on the grill pan and cook for 3 minutes on each side for medium-rare or until done to taste. Remove from the heat. Place the tuna on serving plates and spoon the glaze over the top.  Sprinkle with the green onions.

Yield:  4 servings


Crab Rangoon Recipe

Rick Oruch - Friday, December 13, 2019

Baked Crab Rangoon

Ingredients:

8 ounces cream cheese, at room temperature

1 lb. crabmeat

½ cup chopped green onions, (about 3)

1 12-ounce package small (3¼-inch) square wonton wrappers

1 cup sweet and sour sauce for serving, optional


Instructions:

  1. Preheat oven to 375 degrees.  Mist a 24-cup mini muffin pan with cooking spray.  Gently mix cream cheese, crab and green onions in a medium bowl.

  2. Place a wonton wrapper on a working space with 1 point facing you.  Cover remaining wrapper with a damp paper towel and set a bowl of water nearby.  Place 1 heaping tsp. of cream cheese mixture in center of wrapper. Dip a finger in water and dampen edges on wonton wrapper; fold in half, forming a triangle.  Press out air and pinch edges to seal. Place in a cup of mini muffin pan. (Edges will stick out). Repeat with remaining wrappers and filling, setting extras aside.  Mist wrappers in pan lightly with cooking spray.

  3. Bake until browned, 10-25 minutes.  Mist pan with cooking spray and repeat with remaining wontons.  Serve with sweet and sour sauce, if desired.

Yield:  40 rangoons


New Years Eve 2019

Rick Oruch - Saturday, December 07, 2019
Nothing says luxe celebration like amazing seafood, and Sea Breeze Fish Market & Grill in Plano is known as one of the region’s top destinations for fresh seafood.  The famed restaurant will host a special New Year’s Eve dinner on Tuesday, December 31. While a full bar is available at Sea Breeze, guests can add Ryan’s Wine Pairings for additional $20 per person


Reservations are required and can be made by calling 9724732722 or made online

For only $80 per person, guests will enjoy:


Appetizers – choice of
·       Tuna Nachos
·       Shrimp Cocktail
·       6 East Coast oysters with Passion Fruit Foam

Entrée – choice of
·       Stuffed Shrimp
·       Sea Breeze Lobster Pasta
·       Blackened Snapper Topped with Shrimp and Crab Ponchatrain
·       Sole Stuffed with Lobster, Spinach and Mushrooms topped with Lobster Butter
·       Cedar Planked Steelhead Trout with Apple Maple Glaze
·       Lobster Thermidor

Sides
·       Brussels Sprouts with Dried Cranberries and Pecans
·       Roasted Mushrooms with Cippolini Mushrooms
·       Truffle Whipped Potatoes

Desserts – choice of
·       Pineapple Carrot Cake with Cream Cheese Frosting
Key Lime
·       Chocolate Cappuccino Cheesecake



Almond Crusted Rainbow Trout

Rick Oruch - Tuesday, December 03, 2019

Almond-Crusted Rainbow Trout

Ingredients:

½ cup whole roasted unsalted almonds

½ tsp dried dill

¼ tsp smoked paprika

1½ -2 pounds rainbow trout fillets

1 Tbsp extra virgin olive oil

Salt and freshly ground pepper, to taste


Instructions:

  1. Preheat oven to 400 degrees F.

  2. Place the almonds in a small food processor and run until finely chopped.  Add dill and paprika and pulse until blended. Set aside.

  3. Place trout on a parchment-lined baking sheet.  Brush with olive oil, season with salt and pepper and evenly coat each fillet with almond mixture.

  4. Bake for 15 minutes or until fish flakes easily with fork.


Yield: 4- 6 servings


11/15 New Specials

Rick Oruch - Monday, November 18, 2019
Seared Halibut Arugula Salad
with fresh figs, shaved fennel, toasted almonds, and cherry cider balsamic
Wild Alaskan Halibut *Four Graces Pinot Noir
with raspberry gastrique served with Two Specialty Sides...38
Cedar Planked Steelhead Trout *Roth Cabernet Sauvignon
with honey dijon glaze with Two Specialty Sides...38
Blackened Red Snapper *Bell Red Blend
with red pepper tomato jam with Two Specialty Sides...32
Sauteed Flounder *Andre Dezat Sancerre
with crab carrot butter, arugula pesto, fried parsnips, served with Two Specialty Sides...32
Grilled Mahi Mahi *Andre Dezat Sancerre
with miso glaze, cucumber orange salad served with Two Specialty sides...25
Specialty Side Choices
-Roasted Root Vegetables
-Sauteed Green beans, Mushrooms, Shallots
-Truffle Whipped Potatoes
-Lemon Arugula Risotto

Hoodline names Best Cocktail Bar

Rick Oruch - Wednesday, November 13, 2019
Hoodline has named Sea Breeze the #1 Cocktail Bar in Plano! 

"First on the list is Sea Breeze Fish Market & Grill. Located at 4017 Preston Road, Suite 530, the seafood market and eatery is the highest-rated cocktail bar in Plano, boasting four stars out of 543 reviews on Yelp."

Read the article below. 

https://hoodline.com/2019/11/the-5-best-cocktail-bars-in-plano?fbclid=IwAR26ghO8gKta3mG0YPvaGrma1rIGIJph_a7cyjcxyAC-bGEeLnlIBJpDOqE

11/8 New Specials

Rick Oruch - Friday, November 08, 2019
Entrees

Bouillabaisse 
with Halibut, Shrimp, Mussels, Rouille...35
Grilled Alaskan Halibut *Sokol Blosser Pinot Gris
with pomegranate orange glaze served with Two Specialty Sides...38
Cedar Planked Steelhead Trout *Bell Red Blend
with horseradish creme fraiche with Two Specialty Sides...38
Blackened Red Snapper *Broncho Malbec
with creole crab dressing, lemon butter with Two Specialty Sides...32
Almond crusted Flounder *Andre Dezat Sancerre
with apple fennel salad, apple cider vinaigrette served with Two Specialty Sides...32
Grilled Mahi Mahi *Chalk Hill Chardonnay
with artichoke garlic butter served with Two Specialty sides...25

Specialty Side Choices
-Sauteed Asparagus with Arugula Pesto
-Roasted Corn with Chipotle Lime Butter
-Whipped Potatoes and Carrots
-Tortilla Salad with Jicama, Carrots, Cucumber, Arugula, and Sweet Thai Chili Lime Vinaigrette

Fall Cocktails

Rick Oruch - Tuesday, November 05, 2019

    




SPECIALTY COCKTAILS

                     BARREL AGED SMOKED OLD FASHION | rock   13

High West double rye, house bitters, cardamom, coriander

OLD FASHIONED DATE | rock    13                                                          

As Good as the Drive-In, Made with Buffalo Trace

RUM OLD FASHION | rock   12

Diplomatico Rum, all spice dram, mole and orange bitters

add coconut ice sphere $2

I’M YOUR HUCKLEBERRY | martini 12

choice of Tito’s or Roxor Gin

Huckleberry infused martini with Ginger and St. Germain

STEVE JOBS | rocks   12

Apple, Spice and everything nice a.k.a. Bourbon

                FIG 75 |martini 13

Fig infused French 75, Light and Crisp

TARO BUTTERFLY TEA |rocks 12

Rum Filled Boba Tea, Served with Tapioca

                 SEA BREEZE RED SANGRIA  | rocks    9 

               WHAT’S UP DOC | martini    12

choice of Tito’s or Roxor Gin

Carrot Infused martini with Ginger and Turmeric

                IT’S NUTS |martini    14

Pistachio, Walnut, Almond Infused Eagle Rare 10 yr, Whiskey Sour

                TOM SAWYER’S ADVENTURE | rocks 13

Huckleberry infused margarita

SMOKEY OR NOT | rocks 14

choice of Vida Mezcal or Lunazul Tequila

Our recreation of a New York Sour


Plano Magazine Article

Rick Oruch - Thursday, October 31, 2019




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