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

Fresh From The Sea

7/18 New Specials

Rick Oruch - Thursday, July 18, 2019

SHRIMP AND GRITS                                                                                                                                         21

with  low-country bacon gravy                                                                                                            

GRILLED WILD KING SALMON             *Hess Cabernet Sauvignon                                                                 38

with arugula pesto and two specialty sides

SEARED ALASKAN HALIBUT    *Honig Sauvignon Blanc                                                                                       38

with slow roasted tomato, kalamata olives and two specialty sides   

BLACKENED RED SNAPPER                                                          *Four Graces Pinot Noir                                        32

with roasted garlic butter and two specialty sides

SAUTEED FLOUNDER W/ SHRIMP, CRAB PONCHARTRAIN                   *Bell Red Blend                                         32

 topped with lemon butter and two specialty sides

SPECIALTY SIDES

SPAGHETTI SQUASH WITH FRESH HERBS

ROASTED BROCCOLINI WITH PARMESAN

WHIPPED POTATOES W HORSERADISH & SOUR CREAM

TABBOULEH WITH CUCUMBER & TOMATO

 

Ginger Grilled Shrimp Recipe

Rick Oruch - Tuesday, July 16, 2019

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.

7/11 New Specials

Rick Oruch - Thursday, July 11, 2019

LOW-COUNTRY SHRIMP AND GRITS                                                                                                               21

ROASTED WILD KING SALMON                       *Esk Valley Red Blend                                                              38

with blueberry ginger glaze and two specialty sides

PROSCUITTO WRAPPED GRILLED ALASKAN HALIBUT *Esk Valley Sauvignon Blanc                                             38

with leek thyme butter and two specialty sides

BLACKENED RED SNAPPER                                                          *Bell Syrah                                                               32

with maque choux and two specialty sides

SAUTEED FLOUNDER W/ CRAB FLORENTINE                                *Chalk Hill Chardonnay                                   32

 topped with lemon butter and two specialty sides

SPECIALTY SIDES

SAUTEED MUSHROOM MEDLEY

STIR FRIED ASIAN MEDLEY

WHIPPED SWEET POTATOES WITH BASIL & ORANGE

TORTILLA SALAD WITH CARROTS, CUCUMBERS, JICAMA, ARUGULA AND SWEET CHILI LIME VINIGRETTE


Prosciutto Halibut Recipe

Rick Oruch - Thursday, July 11, 2019

Prosciutto wrapped Halibut with Leek Thyme Butter

Ingredients

1 slice of Prosciutto di Parma
1 7 ounce piece of Alaskan halibut
1 medium Leek sliced thin
Pinch of Thyme
Half a Lemon 
2 teaspoons Butter 
2 teaspoons Olive oil
1 ounce of White Wine
Salt and Pepper


Season the Halibut with Salt & Pepper 
Wrap Prosciutto around Halibut
Heat up saute pan with oil to medium heat
Add the wrapped Halibut to the hot pan, cook 3-4 minutes on each side depending on thickness
When finished remove fish and set aside
In same pan add the sliced Leeks, a squeeze of the Lemon, White Wine and saute for 2 minutes
when Leeks are soft, swirl in Butter and remove from heat
Pour Leek Thyme Butter over Halibut and Enjoy!

8/19 Bell Wine Dinner

Rick Oruch - Sunday, July 07, 2019
Sea Breeze Fish Market & Grill's next Wine Dinner will feature Bell Winery and will be held on Monday, August 19th, 2019, starting at 7:00 pm. As usual we will offer a five course meal pairing their wine with Ryan's culinary inspiration. 

This experience is $100 per person (tax and gratuity not included) and reservations are required. Reservations must be placed by Monday August 12. Click here to reserve your spot.


7/5 New Specials

Rick Oruch - Friday, July 05, 2019

ROASTED WILD KING SALMON                       *Neyers Pinot Noir                                                                  38

with mushroom demi and two specialty sides

GRILLED ALASKAN HALIBUT                           *Esk Valley Sauvignon Blanc                                                        38

with English pea puree, radish mint salad and two specialty sides

BLACKENED RED SNAPPER                                   *Bell Syrah                                                                                     32

with crawfish cream and two specialty sides

SAUTEED FLOUNDER                                             *Chalk Hill Chardonnay                                                           32

SPECIALTY SIDES

ROASTED CORN WITH CHIPOTLE CORN BUTTER

SAUTEED SUGAR SNAP PEAS WITH MINT

WHIPPED POTATOES WITH PARMESAN

SAFFRON TOMATO RICE


Best Seafood award by Plano Magazine

Rick Oruch - Monday, July 01, 2019
We are so honored and humbled to be voted Best Seafood in Plano by Plano Magazine readers. Thank you everyone for voting and your continued support over the years.


Halibut Confit Recipe

Rick Oruch - Monday, July 01, 2019

Halibut Confit with Leeks, Coriander and Lemon

2 Tsp. Coriander seeds, plus very coarsely chopped seeds for serving

2 Leeks, white and pale-green parts only, halved lengthwise and cut crosswise into 2” pieces

4 Sprigs cilantro, cut into 2” pieces, plus leaves for serving

½ Cup olive oil

1 Lemon, thinly sliced, seeds removed

Kosher salt

4 (5-6oz) skinless halibut fillets

                                                                                                                                               

                                                                                               

  • Coarsely grind 2 Tsp. coriander seeds.
  • Toss leeks, cilantro sprigs, oil, half of lemon slices, and 1 Tsp ground coriander in a skillet; season with salt. Sauté until leeks are tender and starting to brown, 15-20 minutes. Remove skillet and pour infused oil into a large heatproof measuring cup.
  • Season Halibut with salt and place over leeks in skillet. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Simmer until Halibut is just cooked through, about 30-35 minutes.
  • Cut Halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.

6/27 New Specials

Rick Oruch - Thursday, June 27, 2019

FRIED WHOLE BELLY CLAMS                                                                                                                                         PLATE              34

With one house side                                                                                                                                                                ROLL                    21

GRILLED WILD KING SALMON                         *Four Graces Pinot Noir                                                          38

with lemon maple glaze and two specialty sides

GRILLED ALASKAN HALIBUT                           *Esk Valley Sauvignon Blanc                                                        38

with miso glaze, gingered pineapple and two specialty sides

BLACKENED RED SNAPPER                                   *Esk Valley Red Blend                                                                     32

with roasted red pepper goat cheese and two specialty side

SAUTEED FLOUNDER                                             *Andre Dezat Sancerre                                                                       32

 topped with shrimp butter and two specialty sides                

SAUTEED SOFT SHELL CRABS                                                                                                                                                                 33

With lemon caper butter with Two Specialty Sides

SPECIALTY SIDES

ROASTED CARROTS WITH DILL

SAUTEED GREEN BEANS AND MUSHROOMS

WHIPPED POTATOES WITH ROASTED SHALLOT &THYME

TABBOULEH WITH CUCUMBER, TOMATO AND ARUGULA

 



Scallop Spinach Salad Recipe

Rick Oruch - Monday, June 24, 2019

Seared Scallop Spinach Salad with a 1-2-3 vinaigrette

4-5 oz. dry sea scallops

3 oz Field Greens mix

Half a Fuji apple julienned

3 tbsp.  sliced almonds

¼ cup feta cheese

5 tbsp. olive oil divided into 2&3 tbsp.

1 tbsp. balsamic vinegar

2 tbsp. chutney

  1. Begin by preparing salad, tossing mix greens, almonds and feta cheese in a salad bowl and set aside.
  2. Season Sea scallops with salt and pepper, add the first 2 tbsp. of olive oil to a pan on medium high heat, cooking 2-3 minutes a side.
  3. While scallops are cooking combine 1 part balsamic vinegar, 2 parts chutney and 3 parts olive oil, then whisk together.
  4. Place finished scallops on salad and julienne the apples at time of service to prevent any oxidizing and color change to the apple.




Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

Hours:
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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