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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722
We are temporarily closed due to COVID-19
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Fresh From The Sea

10/31 New Specials

Rick Oruch - Thursday, October 31, 2019
Bouillabaisse 
with Halibut, Shrimp, Mussels, Rouille...35
Grilled Alaskan Halibut *Sokol Blosser Pinot Gris
with baby heirloom tomatoes, fennel, basil served with Two Specialty Sides...38
Cedar Planked Steelhead Trout *Bell Red Blend
with lemon maple glaze with Two Specialty Sides...38
Blackened Red Snapper *Four Graces Pinot Noir
with shrimp creole with Two Specialty Sides...32
Sauteed Flounder *Andre Dezat Sancerre
with lobster cream served with Two Specialty Sides...32
Grilled Mahi Mahi *Four Graces Pinot Noir
with ginger rum glaze served with Two Specialty sides...25

Specialty Side Choices
-Roasted Cauliflower with Fresh herbs
-Sauteed Brussel Sprouts with Bacon & dried cranberries
-Horseradish Whipped Potato
-Tabbouleh with Cucumber & Tomato

Honig Wine Dinner Video

Rick Oruch - Wednesday, October 30, 2019

10/14 Honig Wine Dinner Sold out

Rick Oruch - Monday, October 07, 2019

Our upcoming Honig Wine Dinner on Monday October 15th is SOLD OUT!!!!

Shrimp Kabob Recipe

Rick Oruch - Tuesday, October 01, 2019

Lemon Shrimp Kabobs

Ingredients:

2 pounds large shrimp, peeled and deveined

2 red bell peppers

1 purple onion, cut into 1-inch cubes

2 zucchini, cut into 1-inch rounds

4 garlic cloves, minced

2 cups parsley, chopped

1 lemon, juice and zest

3 Tbsp olive oil

1 tsp cumin

1 tsp coriander

Salt and pepper, to taste


Instructions:

  1. Combine all ingredients in a large plastic bad and marinate for 20 minutes.  Alternately thread shrimp and vegetables on 6-8 skewers. 

  2. Grill skewers covered for 5-6 minutes on medium-high heat, turning frequently.

  3. Serve immediately.


Yield:  6-7 servings


Tuna Pineapple Salsa Recipde

Rick Oruch - Monday, September 23, 2019

Seared Tuna with Pineapple-Mango Salsa

Ingredients:

Lemon Butter Sauce:

¼ cup unsalted butter

1 Tbsp sugar

2 Tbsp lemon juice

Salsa:

1 cup diced fresh mango

1 cup diced fresh pineapple

½ cup finely chopped red onion

½ cup finely chopped red bell pepper

¼ cup chopped cilantro

1 tsp sugar

½ cup dry white wine

6 (4-6 ounce) tuna fillets


Instructions:

  1. To make lemon butter sauce, place a small saucepan over low heat.  Add the butter and stir until melted. Add the sugar and stir until dissolved.  Stir in the lemon juice and zest, and then stir constantly for 2-3 minutes, until the sauce begins to thicken. 

  2. To make the salsa, combine the mango, pineapple, onion, bell pepper, cilantro, sugar and wine and mix thoroughly.  Cover and refrigerate for at least 1 hour to allow the flavors to blend.

  3. Preheat a grill or place a grill pan over medium-high heat.  Sear the fish on all sides for a total cooking time of 3-5 minutes, until rare or medium rare.  For serving, drizzle fish with lemon butter sauce and top with salsa.


Yield:  6 servings




9/19 New Specials

Rick Oruch - Thursday, September 19, 2019
Linguine with Clams
your choice of red or white sauce served with a house salad...23
Grilled Alaskan Halibut *Foley Johnson Cabernet
with slow roasted tomatoes, fennel served with Two Specialty Sides...38
Grilled Wild King Salmon *Nielson Pinot Noir
with arugula pesto served with Two Specialty Sides...38
Blackened Red Snapper *Bell Red Blend
with red pepper tomato jam with Two Specialty Sides...32
Sauteed Flounder Saltimbocca *Nielson Chardonnay
with prosciutto, sage, lemon butter  served with Two Specialty Sides...32

Specialty Side Choices
-Butternut Squash with Brown Butter and Pepitas 
-Sauteed Brussel Sprouts with Maple & Pecan
-Ranch Whipped Potatoes
-Arugula salad with Apple, Fennel, Candied Pecans, with an Apple Cider Vinaigrette

Halibut Cordon Bleu Recipe

Rick Oruch - Tuesday, September 17, 2019
Halibut Cordon Bleu
Ingredients:
4 (4-ounce) halibut fillets, skinless
4 tsp Dijon mustard
4 slices Swiss cheese
2 slices honey-baked ham, thinly sliced
4 tsp mayonnaise
¼ cup Panko breadcrumbs


Instructions:
Preheat oven to 450 degrees.
Cut fish fillet horizontally in half, through middle, leaving one sides connected.
Open up fillet and spread mustard over inside, layer with ham and cheese slices.  Close fish
Spread top of fish with mayo and sprinkle with breadcrumbs.  Bake uncovered for 15 minutes or until fish reaches internal temperature of 145 degrees.  
Yield:  4 servings

9/12 New Specials

Rick Oruch - Thursday, September 12, 2019
Linguine with Clams
your choice of red or white sauce served with a house salad...23
Grilled Alaskan Halibut *Nielson Chardonnay 
with grilled five spice peaches, miso butter served with Two Specialty Sides...38
Grilled Wild King Salmon *Vitners Grenache
with lemon maple glaze served with Two Specialty Sides...38
Blackened Red Snapper *Nielson Pinot Noir
with roasted garlic goat cheese with Two Specialty Sides...32
Sauteed Flounder *Lucien Albrecht Riesling
with shrimp, crab pontchartain salad served with Two Specialty Sides...32

Specialty Side Choices
-Sauteed Summer Medley
-Roasted Carrots with Dill
-Horseradish Whipped Potatoes
-Chimichurri Rice

Monkfish Tikka Kebob Recipe

Rick Oruch - Wednesday, September 11, 2019

Monkfish Tikka Kebobs


Ingredients:

1 pound monkfish, cut into cubes

1 cup plain Greek yogurt

3 cloves garlic, crushed

1 tsp ground ginger

1 Tbsp lime juice, about half a lime

1 tsp chili powder

½ tsp turmeric

½ tsp garam masala

Salt, to taste

Mint and cilantro, to garnish

6-inch wooden skewers, presoaked in water


Instructions:

  1. Thread the fish onto parallel wooden skewers. 

  2. In a bowl, mix the yogurt, garlic, ginger, lime juice, chili powder, turmeric, garam masala and pour over the monkfish.  Cover and let fish marinade for 30 minutes.  

  3. Heat the cast iron grill pan, and drizzle with olive oil.  Grill the monkfish skewers for 3-4 minutes on each side, or until cooked through and charred a little on the outside.


Yield: 2 kebobs per person, 4- 6 servings


9/5 New Specials

Rick Oruch - Thursday, September 05, 2019
Grilled Prosciutto Wrapped Alaskan Halibut *Nielson Chardonnay 
with leek thyme butter served with Two Specialty Sides...38
Grilled Wild King Salmon *Bell Red Blend
with horseradish creme fraiche served with Two Specialty Sides...38
Blackened Red Snapper *Bell Red Blend
with maque choux with Two Specialty Sides...32
Sauteed Flounder *Lucien Albrecht Riesling
with lobster, orange, tomato, basil salad served with Two Specialty Sides...32
Roasted Monkfish Medallions  *Nielson Pinot Noir
with roasted garlic saffron butter sauce served with Two Specialty Sides...28

Specialty Side Choices
-Roasted Cauliflower with fresh Herbs
-Sauteed Green Beans with Mushrooms
-Whipped Potatoes and Carrots
-Cucumber Tomato Tabbouleh on Arugula






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Temporarily closed due to COVID-19

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Monday Closed
Sunday, Tuesday-Thursday 11am-9pm
Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

972-473-CRAB (2722)
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