Foundation
Menu

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

Fresh From The Sea

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.

6/20 New Specials

Rick Oruch - Thursday, June 20, 2019

GRILLED WILD KING SALMON                         *Domaine Bernard Pinot Noir                                                 38

with lemon dill crème fraiche and two specialty sides

GRILLED ALASKAN HALIBUT                           *Neyers Pinot Noir                                                                      38

served with strawberry mango salsa two specialty sides

ANDOUILLE CRUSTED RED FISH                     *Bell Syrah                                                                                    30

served with sweet pepper meinuer two specialty side

SAUTEED SOLE                              *Andre Dezat Sancerre                                                                                               32

 topped with lobster, tomato, orange, olive salad and two specialty sides        

SAUTEED SKATE WING                       *Honig Sauvignon Blanc                                                                                  26

With caper brown butter and two specialty sides

SPECIALTY SIDES

ROASTED BROCCOLINI WITH HERBED VINAIGRETTE

OKRA CORN TOMATO RAGOUT

HORSERADISH SOURCREAM WHIPPED POTATOES

ARUGULA SALAD WITH STRAWBERRIES, FENNEL, CANDIED PECANS, STRAWBERRY BASLSAMIC

Living Magazine Best Seafood

Rick Oruch - Tuesday, June 18, 2019
Thank you Living Magazine for naming us Best Seafood in Frisco/Plano. We appreciate your support.

6/13 New Specials

Rick Oruch - Thursday, June 13, 2019

SEARED WILD KING SALMON                         *Domaine Bernard Pinot Noir                                                 38

with arugula, golden beet, candied pecan salad and two specialty sides

HORSERADISH POTATO CRUSTED ALASKAN HALIBUT                       *Neyers Pinot Noir                                 38

served with mustard cream sauce and two specialty sides

BLACKENED RED FISH                        *Bell Syrah                                                                                               30

served with roasted garlic goat cheese two specialty side

ALMOND CRUSTED SOLE                        *Andre Dezat Sancerre                                                                          32

 topped with crab guacamole and two specialty sides            

SEARED HAWAIIAN OPAH                    *Honig Sauvignon Blanc                                                                      28

With sweet and savory caramel sauce and two specialty sides

SPECIALTY SIDES

ROASTED ASPARAGUS WITH ARUGULA PESTO

SPAGHETTI SQUASH WITH TOMATO & BASIL

 WHIPPED POTATOES AND CARROTS

SCALLION MUSHROOM STIR-FRY RICE

Sauteed Clams Beans Broccili Recipe

Rick Oruch - Monday, June 10, 2019

Clams with White Beans, Fennel and Broccoli Rabe

Serves 4

.

Ingredients:

  • · 1 fennel bulb, a few fronds reserved and minced for garnish 
  • · 1/2 tsp. fennel seeds 
  • · 1 Tbs. olive oil, plus more for drizzling 
  • · 1/2 large red onion, finely chopped 
  • · 1/4 to 1/2 tsp. red pepper flakes 
  • · 1/2 cup dry white wine  
  • · 1 can (14 1/2 oz.) cannellini beans, drained, juices reserved 
  • · 1 bottle (8 fl. oz.) clam juice 
  • · Large pinch of saffron threads 
  • · Freshly ground black pepper, to taste 
  • · 1/2 small bunch broccoli rabe or Chinese broccoli, chopped 
  • · 2 lb. Littleneck clams, rinsed 
  • · Coarse kosher salt, to taste (optional) 

Directions:

Cut the fennel bulb lengthwise into quarters and then slice the quarters crosswise. In a mortar or spice mill, coarsely grind the fennel seeds.

In a large nonstick fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the fennel bulb, fennel seeds, onion and red pepper flakes, and sauté until the fennel and onion start to soften, about 5 minutes. Add the wine and boil until it evaporates, about 1 minute. Add the drained beans, clam juice, saffron and a generous amount of black pepper, and simmer to blend the flavors, about 5 minutes. Add the broccoli rabe and simmer until it begins to wilt, about 1 minute. Add the clams. Stir in the reserved juices from the beans if the mixture is dry. Cover and boil until the clams open, about 5 minutes. Taste and adjust the seasonings, adding salt if needed. Discard any clams that failed to open.

Divide the clam mixture between 2 warmed deep bowls. Drizzle with olive oil, sprinkle with fennel fronds and serve immediately. Serves 2.

Halibut Ceviche Recipe

Rick Oruch - Tuesday, June 04, 2019

Halibut Ceviche

1 Garlic clove, finely grated

¾ cup fresh lime juice

2 Tbsp. Tequila

1 Tsp. Agave Nectar

¼ small Pineapple, cut into ½ inch pieces (about ½ cup)

1 Medium tomato, chopped

1 Small onion, finely chopped

4 Radishes, trimmed, thinly sliced

½ Jalapeno, thinly sliced

6 oz Halibut filet

1 Avocado, cut into ½ inch pieces

¼ cup finely chopped cilantro

                                                                                                                                               

                                                                                               

  • Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeno, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
  • Chill 10 minutes before serving.

New Desserts

Rick Oruch - Saturday, June 01, 2019

JANN’S DREAM ICE CREAM CAKE

LAVENDER & CRYsTALIZED GINGER CRÈME BRULEE

MIXED BERRY COBBLER W/ HENRY’S LEMON CUSTARD ICE CREAM

5/30 New Specials

Rick Oruch - Thursday, May 30, 2019

CEDAR PLANKED WILD COPPER RIVER SOCKEYE SALMON    *Four Graces Pinot Noir                                  

with arugula pesto and two specialty sides

GRILLED ALASKAN HALIBUT                           *Sokol Blosser Pinot Gris                                                            

served with fennel orange tarragon salad and two specialty sides

BLACKENED RED FISH                        *Roth Cabernet Sauvignon                                                                        

served with red pepper tomato jam and two specialty side

SAUTEED FLOUNDER W/ CRAB FLORENTINE   *Dr. Loosen Riesling    

SPECIALTY SIDES

ROASTED CAULIFLOWER WITH FRESH HERBS

SAUTEED SESAME GREEN BEANS

RANCH WHIPPED POTATOES

TORTILLA SALAD WITH CUCUMBER, CARROT, JICAMA

ARUGULA AND SWEET CHILI LIME VINAIGRETTE 

Scallop Salad Recipe of the Week

Rick Oruch - Wednesday, May 29, 2019

Grilled Scallop and Avocado Salad

Ingredients:

1½ Tbsp achiote paste, crumbled or 1 Tbsp smoked paprika

1 orange, juiced

2 limes, juiced

1 medium garlic clove, minced

¾ cup extra-virgin olive oil

Pinch sea salt and freshly ground black pepper

12 large sea scallops

2 avocados, halved, pitted and flesh cut into quarters

2 Tbsp sugar

6 cups mixed baby greens

1 red grapefruit, peeled and segmented

Instructions:

  1. To make the marinade, place the achiote paste (or smoked paprika), orange and lime juice, garlic, oil, salt and pepper in a medium bowl and whisk until smooth.  Reserve ¼ cup of the marinade in a small bowl.
  2. Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels.  Discard the marinade.  Coat a large heavy skillet with olive oil and put over medium-high heat.  Add the scallops in a single layer.  Cook until golden on 1 side, about 2 minutes, depending on size.  Turn and brown on the other side, another 2 minutes.  Drain on paper towels and set aside to cool slightly.
  3. Coat the bottom of a small, nonstick skillet over medium heat, with olive oil.  Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste.  Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes.  Turn gently and cook for another 30 seconds.  Remove to a plate and set aside. 
  4. Put the baby lettuce in a bowl with half of the grapefruit segments.  Add the reserved ¼ cup of marinade and toss until coated.
  5. To serve, put the dressed lettuce on individual lettuce plates.  Top with the caramelized avocados, remaining grapefruit segments and scallops.  Serve additional vinaigrette on the side.

Yield: 6 servings





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)
Follow us on Facebook  Follow us on Twitter   Follow us on Instagram   

 

Except as otherwise noted, the entire content and design of this website is Copyright © All Rights Reserved, by Frisco Websites/Short Story Marketing and its client who manages and updates this website (www.seabreezefish.com), and is subject to the terms of the Digital Millennium Copyright Act of 1998 and other laws, as well as by the terms at http://www.friscowebsites.com/terms.html. "Online Business Partner" and "Websites Under Your Control" are federally-registered trademarks of Frisco Websites/Short Story Marketing.