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

Fresh From The Sea

Shrimp Bowl Recipe of the Week

Rick Oruch - Wednesday, May 08, 2019

Coconut Lime Shrimp Bowls


Ingredients:

1 13.6oz can coconut milk

½ cup chopped pineapple

4 think pineapple rings, cut into wedges

6 Tbsp. lime juice

2 cloves garlic

Kosher salt and freshly ground black pepper

1½ lb. medium shrimp, peeled with the tail on

2 c jasmine rice

¼ cup canola oil, divided

¼ cup packed cilantro, chopped

2 cups shredded red cabbage

Instructions:

  1. In a blender, blend coconut milk until smooth.  Remove 1¼ cups coconut milk and pour into a small pot and set aside.
  2. To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 Tbsp. lime juice, garlic, 1 tsp. salt and ¼ tsp. pepper.  Blend until smooth.  Pour into a large bowl and toss shrimp with marinade. Cover and chill.
  3. Meanwhile to the pot with coconut milk over medium heat, add rice, 1¼ cups water and 1 tsp salt.  Bring to boil then reduce heat to low and simmer until rice is tender, 20 minutes.  Remove from heat and keep warm.
  4. In a large skillet over medium-high heat, heat 2 Tbsp. oil.  Drain shrimp and discard marinade.  Add shrimp to skillet and season with salt and pepper.  Cook, tossing occasionally until just cooked through, about 5 minutes.  Remove from heat and stir in cilantro.
  5. In a medium bowl, toss cabbage with remaining 3 Tbsp. lime juice, remaining w Tbsp. oil and salt and pepper.
  6. Serve shrimp over rice with pineapple, cabbage and lime wedges.

Yield:  4 servings

Seared Tuna Recipe of the Week

Rick Oruch - Thursday, May 02, 2019

Seared Ahi Tuna Salad with Citrus Ginger Dressing

Ingredients:

Dressing:

1 tsp minced fresh ginger

1 clove garlic, minced

2 Tbsp orange juice

1 Tbsp lime juice

1 Tbsp low-sodium soy sauce

1 tsp sesame oil

1 tsp honey

Salad:

1 lb ahi tuna steak

1 Tbsp sesame oil

Salt and freshly ground black pepper

4 oz baby greens

¾ cup edamame

1 cup shaved carrots

½ small red onion, thinly sliced

1 grapefruit, peeled and segmented

1 avocado, sliced

Instructions:

  1. For the dressing, whisk all of the ingredients in a small bowl and let stand for at least 10 minutes for flavors to blend.
  2. Place the baby greens in a large salad bowl, add the edamame, carrots, red onion, grapefruit and avocado.  Set aside while you sear the tuna.
  3. Season both sides of the tuna with salt and pepper.  Heat 1 Tbsp. sesame oil in a large skillet over medium-high heat.  When hot add the tuna steaks and sear for 1 minute on each side.  It should have a nice crust but be rare in the middle. 
  4. Drizzle the dressing over the greens and gently toss to coat.
  5. Divide the salad among 4 plates.  Slice the tuna on an angle and fan it out on top of each salad.

Yield:  4 salads

Mothers Day 2019

Rick Oruch - Friday, April 26, 2019

Make your reservation for Mother's Day 


Mother’s Day 2019 Menu

$80 per person (tax and gratuity not include)

Add Ryan’s recommended Wine pairing for $20

*Kids Menu also available*

First Course

Choice of:

Tuna Nachos

Shrimp Cocktail

Petit Crab Cakes

Second Course

Choice of:

Cup of New England Clam Chowder

Cup of Seafood Gumbo

House Salad

Third Course

Choice of:

Corn Husk Wrapped Alaskan Halibut with Chipotle Lime Corn Butter

Crab Stuffed Haddock

Blackened Red Snapper with Crawfish Cream

Seared Flounder with Lobster Butter

Cedar Planked Steelhead Trout with Lemon Maple Glaze

Crab Stuffed Shrimp

Fourth Course

Key Lime Pie

Chocolate Cheesecake

Carrot Cake

All Entrees served with

Roasted Broccolini & Parmesan

Spaghetti Squash with Tomato & Basil

Truffle Whipped Potatoes

Scallop Recipe of the Week

Rick Oruch - Thursday, April 25, 2019

Seared Scallops with Pistachio Sauce

Ingredients:

1½ pounds large sea scallops

1 Tbs. extra-virgin olive oil, divided

Freshly ground black pepper, to taste

¼ cup chopped unsalted pistachios

1 Tbsp. unsalted butter

Instructions:

  1. Dry the scallops well with paper towels, removing as much water as possible.  

Heat ½ Tbsp. of the olive oil on high in a large nonstick skillet.

  1. Add half of the scallops and sauté without turning them until they’re seared,

about 2 minutes.  Turn the scallops and cook until the sides are firm and the

centers are opaque.

  1. Transfer the scallops to a plate and place a piece of aluminum foil to loosely

Cover the plate.  Repeat with the remaining oil and scallops.  Transfer to the plate.

  1. Add the chopped pistachios and butter to the skillet and cook until the butter

 in lightly browned.  Pour the sauce over the scallops and serve.

Yield:  4 servings

Shrimp Poblano Recipe of the Week

Rick Oruch - Thursday, April 18, 2019

Shrimp-Stuffed Roasted Poblanos with

Red Bell Pepper Sauce

Ingredients:

8 large poblano chilies

8 ounces peeled, deveined cooked shrimp, chopped

2/3 cup goat cheese, room temperature

1 cup shredded Monterey Jack cheese

¼ cup chopped red bell pepper

2 Tbsp chopped shallot

2 Tbsp chopped fresh cilantro

2 Tbsp chopped fresh basil

Salt and freshly ground pepper, to taste

Cilantro for garnish

Instructions:

  1. Char poblano chilies over gas flame until blackened on all sides.
  2. Enclose in paper bag 10 minutes.  Peel chilies.  Slit chilies open along 1 side.  Remove seeds, leaving stem attached.
  3. Mix together shrimp, cheeses, red bell pepper, shallot, cilantro and basil.  Season to taste with salt and pepper.
  4. Fill chilies with shrimp mixture, dividing equally.  Pull up sides of chilies to enclose filling. Spear with a toothpick if having problems keeping them enclosed. Place stuffed chilies on baking sheet. 
  5. Preheat oven to 350 degrees.  Bake chilies uncovered until heated through and cheese melts, about 15 minutes. 
  6. Drizzle red bell pepper sauce onto each plate and place stuffed chili on top of sauce.  Garnish with cilantro leaves.

Yields:  8 serving

Mussel Recipe of the Week

Rick Oruch - Friday, April 12, 2019

Classic Steamed Mussels

Ingredients:

¼ cup olive oil

6 Tbsp. minced shallots

1 Tbsp. minced garlic

2 pounds mussels

½ -¾ cup dry white wine

1 tsp. Old Bay Seasoning

Juice of 1 lemon

2 tsp. butter

2/3 cup chopped mixed parsley and cilantro (divided use)

Instructions:

  1. Heat a Dutch oven over high heat.  When the pot is hot, add the oil, shallots and garlic and cook for about 1 minute, stirring.
  2. Add the mussels, wine, Old Bay Seasoning, lemon juice, half of the parsley and cilantro and cover with the lid and shake the pot.
  3. Cook shaking the pot often, until the mussels open, about 4 minutes.  (The larger the mussels, the longer they will take to cook.)
  4. Reduce the heat to medium-high.  Reduce the liquid by one-third and then turn off the heat.  Divide the mussels and sauce among 4 big soup plates.
  5. Garnish with the remaining herbs and serve immediately with garlic bread to sop up the juices.

Yield:  4 servings

New Cocktail Menu

Rick Oruch - Tuesday, April 09, 2019

We are excited to have a new Specialty Cocktail menu. Stop by and try our new drinks. 

   
BARREL AGED SMOKED OLD FASHION 13
High West double rye, house bitters, cardamom, coriander

NEW ENGLAND SMASH    12                                                            
bourbon, blackberries and mint, cranberry & chamomile bitters, lemon

SEA BREEZE SWIZZLE    11
rum, pineapple, lime, Velvet Falernum

TEAR-I-MISS-YOU  13
Tiramisu in a glass Cocktails

SALT N’ PEPPA    11
lemongrass infused Tito’s, peppercorn tincture, saline drops and lemon

THE BIG DILL   12
Choice of Tito’s or Bombay Sapphire 
dill infused honey, dill tincture, cucumber and lemon

STRAWBERRY FIELDS 11
strawberry thyme margarita

SEA BREEZE SANGRIA  9

Tuna Recipe of the Week

Rick Oruch - Thursday, April 04, 2019
Grilled Lime-Soy Tuna with Noodles

Ingredients:
2 Tbsp. and 2 tsp fresh lime juice
2 Tbsp. and 2 tsp lower-sodium soy sauce
3 Tbsp. and 1 tsp canola oil
3 Tbsp. and 1 tsp honey
2 tsp minced fresh ginger
Dash of ground red pepper
1 garlic clove, minced
2 (6-ounce) Tuna steaks (about 1-inch thick)
4 ounces wide rice noodles
¼ cup julienne cut carrots
1 Tbsp. and 1 tsp rice vinegar
1½ tsp toasted sesame seeds
1½ tsp dark sesame oil
1 tsp dark sesame oil
1 tsp mirin, optional
1 Tbsp. canola oil
1 Tbsp. green onion, chopped diagonally


Instructions:
1. Combine lime juice, soy sauce, canola oil, honey, ginger, red pepper and garlic in a small bowl.  Pour 2 Tbsp. of the mixture into a zip-top plastic bag; reserve remaining juice mixture.  Add tuna to the bag; seal and marinate at room temperature 20 minutes, turning bag once.
2. Cook noodles according to package directions.  Drain and rinse with cold water; drain. Combine noodles, carrots, vinegar, sesame seeds, sesame oil and mirin; toss well.
3. Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Remove tuna from bag; discard marinade.  Place tuna in pan; sear 1½ minutes on each side or until desired degree of doneness.  Divide noodle mixture between 2 plates. Cut tuna into thin slices; arrange 1 slice tuna steak on each plate.  Drizzle each serving with reserved dressing. Garnish with green onion.


Yield:  2 servings

Closed on Easter

Rick Oruch - Tuesday, April 02, 2019

We will be closed on Sunday April 21 in observance of Easter. 

Trout Lo Mein Recipe of the Week

Rick Oruch - Saturday, March 30, 2019

Steelhead Trout Lo Mein           

Serves 4

  • 1# Wild Steelhead Trout
  • 1 tsp soy sauce, plus 2 Tbsp. (divided)
  • 1 tsp oil, plus more for cooking
  • 8oz. fresh lo Mein noodles or regular white noodles
  • 2 cups shredded Napa cabbage
  • 2 Cups of mung bean sprouts
  • 1 medium carrot julienned
  • ½ small red bell pepper, julienned
  • ½ cup fresh sliced mushrooms
  • ½ cup sliced winter bamboo shoots
  • 2/3 cup snow peas
  • 1 scallion, julienned
  • 1 clove garlic, minced
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. sesame oil
  • Pinch of salt
  • Pinch of sugar  
  • Cut the Steelhead trout in ¾ inch cubes. Place the trout in a bowl and mix in 1 tsp of soy sauce and oil. Set aside.
  • If using white noodles, boil them in about 2 quarts of water, rinse in cold water and drain. If using Lo Mein egg noodles, you can skip this step. If you can’t get LO Mein or other fresh noodles at your Asian grocer, fresh or dried linguini pasta will do also.
  • Cut you veggies and have them all ready for cooking. Heat the wok until smoking slightly and add a couple Tbsp. of oil to coat the wok and sear the Steelhead Trout. Take the trout out and set aside.
  • Add the garlic and all of the vegetables to the pan except the dark green parts of the scallions, bean sprouts and the snow peas. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
  • Add the noodles back to the pan and mix well from the bottom up for about 30 seconds. Then cover the wok for one minute. Remove cover and add the remaining tablespoon of regular soy sauce, sesame oil, salt, sugar, dark green parts of the scallion, bean sprouts and snow peas; mix well. Add the steelhead trout, and stir-fry for another minute, or until any remaining liquid has evaporated.
  • Plate, serve and enjoy!




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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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