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

COVID-19 Update

Rick Oruch - Tuesday, March 17, 2020

Like you, we are monitoring the latest news about the COVID-19 virus. Although we always pay close attention to the cleanliness of our restaurant, we are taking extra precautions to sanitize and clean during this outbreak. The staff at Sea Breeze is healthy and ready to serve you the best seafood in DFW. We have no plans of shutting our doors and are keeping “social distancing” in mind as we seat our guests. If you prefer to avoid any interaction in the restaurant, please give us a call so we can take your order over the phone and bring it to you curbside. Our fish market is fully stocked with fresh fish and our blog has several recipes for our customers to enjoy at home. We thank all our great customers for their support, and we will do everything in our power to continue serving you the freshest fish in DFW.

- The Oruch Family

Call the restaurant directly for any questions or to place your ToGo order

Steamed Mussels Recipe

Rick Oruch - Monday, March 16, 2020

Classic Steamed Mussels


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)


  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

3/12 New Specials

Rick Oruch - Thursday, March 12, 2020


Grilled Whole Branzino *Laurenz V. Gruner Veltnliner
with cheramoula served with two specialty sides...35
Cedar Planked Steelhead Trout *Canvasback Cabernet Sauvignon
with horseradish dill creme fraiche glaze with Two Specialty Sides...28
Blackened Red Snapper *Penner Ash Pinot Noir
with red pepper tomato jam served and Two Specialty Sides...33
Sauteed Flounder Crab Florentine*Mer Soleil Chardonnay
with lemon butter served with Two Specialty Sides...32
Sauteed Skate Wing *Albert Bichot Chablis
with sun-dried tomatoes, capers, brown butter served with Two Specialty Sides...30
Baked Crabmeat Stuffed Haddock
with Lemon Dill Butter served with Two Specialty Sides...25

Specialty Side Choices
-Sugar Snap peas with Mint
-Mushroom medley with cipollini
-Poblano Whipped Potatoes
-Panzanella salad, arugula, tomatoes, black olives, balsamic

Scallop Thermidor Recipe

Rick Oruch - Tuesday, March 10, 2020

Scallops Thermidor


12 sea scallops

1 Tbsp olive oil

½ cup coarsely chopped onion

½ cup sliced mushrooms

2 cloves, finely chopped

¼ cup dry vermouth

1 cup half and half

½ cup finely shredded sharp cheddar cheese

1 tsp parsley

Paprika, to taste


  1. Preheat oven to 400 degrees.

  2. Heat sauté pan or cast-iron skillet over high heat. Add olive oil.  Sprinkle scallops with salt and pepper and sear for 4 minutes per side.  Remove scallops from pan and keep warm.

  3. Sauté onions and mushrooms on high heat until lightly browned.  Reduce heat to medium-high and add garlic and sauté for another 30 seconds.

  4. Add vermouth, stir to get all the brown bits from the bottom of skillet, reduce heat.  When most of the liquid has cooked off, add half and half. Bring to boil for 3 minutes.  Turn off heat, leave pan on burner and add cheese.

  5. When cheese is melted, stir, add salt and pepper to taste.  Serve scallops in individual shells or soup bowl. Serve sauce over scallops. 

Yield:  2 servings

New Menu

Rick Oruch - Sunday, March 08, 2020

3/5 New Specials

Rick Oruch - Thursday, March 05, 2020

Grilled Whole Branzino *Andre Dezat Sancerre
with red pepper tapenade served with two specialty sides...35
Cedar Planked Steelhead Trout *Bell Red Blend
with lemon maple glaze with Two Specialty Sides...28
Blackened Red Snapper *Arrowwood Cabernet Sauvignon
with guava butter served and Two Specialty Sides...33
Sauteed Flounder Francesca*Nielson Chardonnay
with crab corn salad served with Two Specialty Sides...32
Pan Seared Walleye Pike *Four Graces Pinot Noir
with marsala mushroom sauce served with Two Specialty Sides...30

Specialty Side Choices
-Roasted Broccoli with Sesame
-Spaghetti Squash with tomato basil
-Whipped Potatoes with Ranch
-Tortilla salad with Cucumber, Jicama, Carrots, and Sweet Chili Lime Vinaigrette

Lobsta & Chowda House closes

Rick Oruch - Thursday, March 05, 2020

We are sad to share that we have decided to close the Lobsta & Chowda House located inside Legacy Hall. Follow @SeaBreezeLobsta on both Facebook and Instagram to hear about our next opportunity. Thank you for your support the past two years. 

Grilled Shrimp Salad Recipe

Rick Oruch - Tuesday, March 03, 2020

Grilled Shrimp Salad with Creamy Mango-Lime Dressing 


Salad Dressing:

Trimmings from 2 ripe mangoes

Juice of 1 small lime or 2 Tbsp

½ cup light mayonnaise

1 Tbsp olive oil

½ tsp crushed garlic

1 tsp sugar

Add orange juice to thin if necessary

Shrimp Marinade:

1 Tbsp lemon juice

2 Tbsp olive oil

½ tsp dried basil

½ tsp garlic salt

1 lb. medium shrimp, cleaned, deveined 


1½ cups trimmed and sliced asparagus, blanched

6-8 cups mixed baby greens

1/3 cup pine nuts, toasted

2 large fresh ripe mangoes, peeled and cut into cubes

2 celery stalks, sliced

½ small red onion, thinly sliced

Fresh cilantro, chopped for garnish


1.  Place trimmings from mango, lime juice, light mayonnaise, olive oil, garlic, sugar and orange juice in a blender and pulse until well blended and smooth. Pour into a salad squeeze bottle and set aside.

2.  Mix ingredients for the shrimp marinade. Marinate shrimp for 15 minutes. 

3.  Boil 3 qts water in a medium saucepan.  Blanch the asparagus in the boiling water for 2 minutes, drain, refresh in cold water, and drain again.

4.  Arrange lettuce on a platter.

5.  Arrange pine nuts, asparagus, mango cubes, celery and red onion on top of lettuce. Place in refrigerator.

6.  Preheat grill on medium-high heat. Place shrimp on grill 2-3 minutes per side until opaque. Do not overcook.  Place on top of lettuce.

7.  Sprinkle with fresh cilantro.

8.  When ready to serve, drizzle some of the Mango and Lime Dressing over the salad and serve the rest on the side.

Yield:  4 servings

Source:  Hypertension Cookbook for Dummies, R Rust. and C. Kleckner, John Wiley & Sons, Inc. December 2011

Watch Ryan on Fox

Rick Oruch - Monday, March 02, 2020

Watch Ryan make Panko crusted Flounder on Fox 4 Good Day from Friday, February 28, 2020.

2/27 New Specials

Rick Oruch - Thursday, February 27, 2020


Grilled Whole Branzino *Andre Dezat Sancerre
with saffron tomato broth served with two specialty sides...35
Cedar Planked Steelhead Trout *Jackson Estate Pinot Noir
with arugula pesto with Two Specialty Sides...28
Blackened Red Snapper *Arrowwood Cabernet Sauvignon
with spicy orange slaw served and Two Specialty Sides...33
Panko crusted Flounder*Nielson Chardonnay
with artichoke, herbs, roasted garlic  lemon butter served with Two Specialty Sides...32

Specialty Side Choices
-Butternut squash with brown butter and thyme
-Brussel sprouts with maple and pecans
-Whipped Potato and roasted garlic and sour cream
-Tabbouleh with cucumber and tomato

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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Lunch and Dinner
Monday Closed
Sunday, Tuesday-Thursday 12pm-8pm
Friday-Saturday 12pm-9pm 
*beginning 5/19/2020

972-473-CRAB (2722)
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