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

Lemon Garlic Salmon Recipe

Rick Oruch - Monday, April 20, 2020
Pan seared Salmon with Lemon, Garlic and Rosemary
Prep Time Minutes 5
Cook Time 15 Minutes

4 6 ounces Salmon filets
1 Lemon sliced into 1/3 inch rounds
2-3 Sprigs Rosemary
4 Cloves Garlic kept whole
canola oil as needed
Salt and Pepper
Additional lemon for squeezing juice on top

Add a few TBS of oil to a large skillet and over medium high heat.
Season the salmon with salt and pepper.
When the pan is hot, add the salmon presentation (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).

Add the lemon slices, garlic and rosemary.
While the salmon is cooking, baste it with the oil that collects at the bottom of the pan with a spoon.
Your salmon is ready to flip when it is well browned. Carefully flip the filets and cook for an additional 3 minutes or so.

Before serving, squeeze a little extra fresh lemon on top.
Serve with the carmelized lemon and garlic.

Sauteed Shrimp Recipe

Rick Oruch - Monday, April 13, 2020

Sautéed Shrimp with Garlic

(Gambas Al Ajillo)


1 lb. shrimp, 10/15-count, deveined, shelled with tails intact

½ cup olive oil

24 garlic cloves, peeled and thinly sliced

4 bay leaves

5 dried arbol chiles

1½ cups dry sherry wine

1 Tbsp. minced fresh flat-leaf parsley

Crusty bread for soaking up juices


  1. Heat the oil in a large, deep skillet over medium-high heat.  Once the oil is hot, add the garlic and cook stirring until golden brown about 1½ minutes.  Add the shrimp, bay leaves, chiles, and 2 tsp salt. Toss the shrimp in the oil until just starting to color, about 2 minutes.

  2. Add the sherry and flip the shrimp so that they cook on all sides.  Once the shrimp have turned to opaque, immediately transfer them to a bowl.  It should only take about 2 minutes to cook all of the shrimp.

  3. Raise the heat to high and boil the sauce until it is reduced about 1 minute.  Return the shrimp to the skillet, add the parsley, and toss quickly to thoroughly coat the shrimp.  Transfer the shrimp with its sauce to a serving bowl and serve immediately with crusty toasted bread.

Passover Article from TJP

Rick Oruch - Thursday, April 09, 2020

Smoked Salmon Frittata recipe

Rick Oruch - Monday, April 06, 2020
Frittata with Smoked Salmon and Dill

1 Onion diced
1 tablespoon Butter or olive oil
12 Eggs
1 cup Milk or cream
4 oz Goat cheese optional
1/2 lb Smoked salmon chopped
3 Scallions chopped, white and green parts
1/4 cup Dill, fresh chopped
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
Saute the onion and butter in a 10-inch oven-proof sautee pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat 10 whole eggs and 2 Egg whites.
Add the milk, goat cheese (if using), smoked salmon, scallions, dill, salt, and pepper and combine.
Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
I sometimes like to bake a frittata in a 9 by 13 dish, instead of a sautee pan, and cut it into squares.

Online gift cards now available

Rick Oruch - Thursday, April 02, 2020

Click here to purchase a gift card. 

Susie Drinks Dallas Review 2016

Rick Oruch - Thursday, April 02, 2020

Check out this article by Susie Drinks Dallas from 2016 highlighting our cocktails, menu, and fish market. Susie's article highlights Cioppino, Lobster Mac & Cheese, and of our course our cocktails and wine program.

Swordfish Skewers Recipe

Rick Oruch - Monday, March 30, 2020

Lemon-Glazed Swordfish Skewers 

6 eight-inch wooden skewers

½ cup freshly squeezed lemon juice

1 Tbsp lemon zest

1 tsp chili paste

2 tsp fish sauce, optional

¼ cup sugar

½ tsp sea salt

1 pound swordfish

18 snow peas

18 grape or cherub tomatoes, preferably red and yellow

2 Tbsp extra-virgin olive oil

Sea salt and pepper, to taste

2 tsp cornstarch

2 tsp water

8 mint leaves, for garnish


  1. Soak skewers in water for 30 minutes.  

  2. In a medium bowl, mix lemon juice, zest, chili paste, fish sauce, sugar and salt. 

  3. Place swordfish in lemon mixture and marinate for 30 minutes.

  4. Place a small pan of water on to boil and prepare an ice bath.  When the water boils, place snow peas in and blanch for 30 seconds.  Remove to ice bath then drain and pat dry. Set aside.

  5. After the fish marinates for 30 min begin assembling the skewers but do not discard marinade.

  6. Place a fish piece on skewer and slide to the end.  Then wrap a snow pea around a tomato and slide onto skewers.  Repeat until you have three pieces of fish and three wrapped tomatoes then finish with a forth piece of fish.  Repeat for all six skewers.

  7. Place skewers in a dish and coat with olive oil, salt and pepper.

  8. Heat in a ribbed grill pan to medium hot.

  9. While pan is heating, place marinade in a small sauce pan and heat.  Mix corn starch and water to make slurry and add a little at a time to hot marinade until a creamy glaze is formed.  Set aside.

  10.  When grill is hot, spray with nonstick spray then place skewers on grill.  Turn a quarter turn every minute or so until the fish is cooked to desired doneness, no more than five or six minutes total.

  11. Turn grill off but leave skewers in place and brush on glaze, turning and brushing until all sides are covered.

  12. Cut mint leaves into strips.  Serve fish over cooked rice topped with mint strips, if desired.

Yield:  6 skewers

Watch Rick prepare Dungeness Crabs 2013

Rick Oruch - Thursday, March 26, 2020

Watch Rick teach you how to break down and eat Dungeness Crabs.

Haddock Sliders Recipe

Rick Oruch - Monday, March 23, 2020

Haddock Sliders


Canola oil, for frying

6 2-ounce pieces haddock

1 cup flour

½ cup buttermilk

½ cup 2% milk

1 cup whole wheat Panko bread crumbs

2 6 slider buns, toasted

Tartar Sauce, for serving

Cocktail Sauce, for serving

Dill sandwich pickles, for serving


  1. Preheat oil in a cast-iron skillet filled halfway with canola oil.

  2. In one shallow dish, add the flour.  In a second shallow dish add the buttermilk and 2% milk.  In a third shallow dish, add the cracker meal. Dredge the fish into flour, then the milk and then the Panko crumbs.

  3. Fry the fish until golden brown and cooked through, 5-7 minutes.  Remove and drain on a paper towel lined plate.

  4. Place each piece of fish on a toasted bun and top with Tartar Sauce on one side and cocktail sauce on the other side. Serve with pickles and a side of coleslaw, if desired.

Yield:  6 sliders

COVID-19 Temporarily Closing

Rick Oruch - Saturday, March 21, 2020

To all of our wonderful customers,

Sea Breeze has had to make a tough decision, but feels it is the right one. We will be closed today until further notice as we wait for more updates on the Coronavirus Pandemic. As of now, we will be closed through at least April 27th.

Before we get into more details, we want to take a second to thank each and everyone one of you for your unconditional support to our restaurant and our Sea Breeze family. Over the last couple of days, you all have been incredibly supportive and generous to our staff, and for that, we are extremely grateful. You all wiped us out of fish!

As tough as this decision is, we have to put our staff and guest’s health first. We are taking the spread of COVID-19 seriously, and we hope everyone else is, too.

Without a doubt, we have full intentions of re-opening as soon as we are allowed to operate as a full service restaurant. These last 13 years have been years we will always cherish, and we look forward to the next 13. But for now, we will be on pause.

Your support and passion for our fresh fish is something we can never thank you enough for. We will look forward to re-opening our doors and starting right where we left off, serving the freshest fish in DFW to the best customers we could ask for.

We will continue to make updates on social media while we are temporarily closed so make sure you are following us. Until then, everyone stay safe and take care of your families.

The Oruch Family

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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Friday-Saturday 12pm-9pm 
*beginning 5/19/2020

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