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Fresh From The Sea

Grilled Halibut Garlic Thyme Butter Recipe

Rick Oruch - Tuesday, August 04, 2020
Grilled Halibut with Garlic Thyme Butter


  • 4 4-6 oz skinless halibut fillets
  • salt to taste
  • pepper to taste

Garlic Thyme Butter
  • 3 cloves garlic cloves minced
  • 4 T unsalted butter melted
  • 1 T fresh thyme
  • juice of 1 whole lemon

  • Preheat your grill 375 degrees F.
  • Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.
  • Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
  • Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.
  • Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145 degrees F. You want your fish to be opaque and just start to flake.
  • Remove the grilled halibut from the grill. Serve hot with lemon wedges.

Pan Fried Flounder Recipe

Rick Oruch - Monday, July 06, 2020

Pan Fried Flounder Recipe

  • 4 skinless flounder-fillets
  • Salt and pepper, to taste
  • Flour, for dredging fish
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter, divided
  • 1 lemon, juiced
  • 1 small bottle capers
  1. Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
  2. Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

Honey Garlic Salmon Recipe

Rick Oruch - Monday, June 22, 2020
Honey Garlic Salmon 

4 (6 oz each) salmon filets
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika (or regular paprika)
1/4 tsp blackening seasoning (optional)

3 Tbsp butter
2 tsp olive oil
6 cloves garlic minced
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
2 Tbsp lemon juice

Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.

Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
Garnish with minced parsley if desired.

Bacon wrapped Scallops Recipe

Rick Oruch - Thursday, June 18, 2020

Bacon wrapped Scallops recipe


  • 2 pounds large sea scallops patted dry
  • 1 pound bacon slices cut in half crosswise
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • cooking spray


  • Preheat the broiler. Coat a sheet pan with cooking spray.
  • Wrap a slice of bacon around each scallop and secure with a toothpick. Arrange the scallops in a single layer on the baking pan.
  • In a small bowl, mix together the maple syrup, soy sauce, garlic powder, salt and pepper. Brush half the mixture over the top of each of the scallops.
  • Broil for 10-15 minutes, or until bacon is crisp and scallops are cooked through. Brush the remaining sauce over the scallops halfway through the cook time.
  • Sprinkle with parsley, then serve.

Lemon Caper Halibut Recipe

Rick Oruch - Monday, June 08, 2020

Pan Seared Halibut with Meyer Lemon Caper Sauce


1 pound fresh halibut, cut into 4 equal portions

4 Tbsp butter, divided

1 Tbsp extra-virgin olive oil

½ tsp kosher salt

Freshly ground black pepper

3-4 slices Meyer lemon

2 tsp finely chopped fresh garlic

¼ cup Chardonnay

2 Tbsp lemon juice

2 Tbsp capers, rinsed and drained

2 Tbsp flat leaf parsley, chopped


  1. Heat cast iron skillet over medium heat.  Place 2 Tbsp butter and the olive oil in skillet and once it starts to brown, add the fish top side down.  Sprinkle with salt and pepper.  Cook for 5 minutes, and then gently flip over.

  2. Add the lemon slices to the pan as the fish cooks and cook the fish 3-5 more minutes. Check for doneness.  Remove the fish filets to a platter with the cooked lemon slices.

  3. Keep the heat at medium and add the garlic and cook one minute.  Add the wine and cook to evaporate.  Then add the lemon juice, capers and parsley.  Cook for a minute then remove from heat and add the remaining 2 Tbsp of butter and stir to make the sauce.

  4. Put the fish into the pan along with any liquid from the platter. Bring heat back to medium and drizzle the sauce over the top and cook for 30 second.

  5. Serve each portion with a cooked lemon slice and lemon caper sauce.

Yield:  4 servings

Fish Stir Fry Recipe

Rick Oruch - Monday, June 01, 2020

Classic Fish Stir-Fry


1 Tbsp. peanut oil

1 lb. white fish, chopped in bite size chunks

Salt and pepper, to taste

1 cup broccoli, chopped

1 cup carrots, julienned or shredded

1 red bell pepper, chopped

½ cup purple cabbage, shredded

1 green bell pepper, chopped

1 cup snow peas

Serve with steam rice

Garnish with roasted sesame seeds and green onions

For Basic Sauce:

¼ cup soy sauce

½ cup water

1 Tbsp. cornstarch

4-5 Tbsp. honey, to taste

2-4 Tbsp. rice vinegar, to taste

4 Tbsp. crushed pineapple

2 Tbsp. pineapple juice

1 clove garlic, minced

1 tsp. grated ginger


  1. Combine sauce ingredients and set aside.

  2. Heat peanut oil in wok over high heat until very hot.

  3. Pat fish dry.  Add fish to wok and sear quickly until cooked through.  Set aside.

  4. Return wok to high heat and add more peanut oil.  Add is veggies and stir fry 3-4 minutes, just until al dente tossing frequently.

  5. Add chicken back in the wok; add sauce mixture and cook 2 additional minutes just until sauce thickens. 

  6. Serve with steamed rice.  Top with sesame seeds and green onions, Serve immediately.

Yield:  4-6 servings

Garlic Ginger Monkfish Recipe

Rick Oruch - Monday, May 25, 2020

Steamed Monkfish with Garlic and Ginger


1 pound monkfish, cut into thin slices

½ Tbsp very finely shredded ginger

1 large garlic clove, shredded

1 tsp sesame oil

1 Tbsp soy sauce

2 green onions, thinly sliced on the diagonal

Steamed rice


  1. Lightly season the monkfish with salt .  Arrange the slices in a single layer in a bamboo steamer or over a heatproof serving plate and sprinkle with fresh ginger.

  2. Put a trivet or steamer in a wide shallow pan.  Add ½-inch of water and bring to boil. Rest the plate or bamboo steamer on the trivet, cover the pan with a tight-fitting lid and steam for 2-3 minutes, until the fish is almost cooked.

  3. Sprinkle the garlic over the fish and cover with lid.  Steam for another minute. 

  4. Combine the sesame oil and soy sauce and heat in a small saucepan, or microwave for a few minutes.

  5. Remove the fish from the steamer and garnish with the green onions. Drizzle the hot sesame oil and soy mixture over the fish and serve with steamed rice.

Yield: 4 servings

Spicy Shrimp Dip Recipe

Rick Oruch - Monday, May 18, 2020

Spicy Shrimp Dip


2 pounds shrimp, peeled and deveined

1 8-ounce package cream cheese

½ cup mayonnaise

1 cup Thousand Island Dressing

¼ cup green onions, minced

1 small onion, grated

4 tsp Tabasco sauce

1 Tbsp Lawrys’ seasoned salt

1 Tbsp fresh ground horseradish


  1. Boil shrimp 3-4 minutes, do not overcook.  Blend softened cream cheese with mayonnaise and salad dressing.  

  2. Stir in shrimp, green onions, grated onion, Tabasco, seasoned salt and horseradish.  Serve with crackers or raw vegetables.

Yield:  2 quarts

Halibut with Artichokes Recipe

Rick Oruch - Tuesday, May 12, 2020

Halibut with Artichokes


4 4-ounce halibut filets

Salt and freshly ground pepper, to taste

2 Tbsp extra virgin olive oil

1 garlic clove, minced

2 cups fresh mushrooms, sliced

1 6-ounce jar marinated artichoke hearts, drained

¾ cup dry white wine

2 Tbsp capers, rinsed

Juice of 1 lemon

½ tsp basil


  1. Season fish with salt and pepper.  Heat a 10-inch non-stick skillet then add olive oil.  Heat oil until shimmering.  Add the halibut and lightly brown on both sides.  Remove the fish to a plate.

  2. Add the garlic and mushrooms to the skillet and sauté until the garlic in fragrant.

  3. Stir in the artichokes, wine and capers and simmer until slightly thickened.  

  4. Add the fish back in the skillet and cook, covered until fish flakes easily.

  5. Sprinkle with lemon juice and basil and serve.

Yield:  4 servings

One Tray Sole and Veggies Recipe

Rick Oruch - Monday, May 04, 2020
One Tray Steamed Sole with Veggies

4-6 6 ounce filets of dover sole or another flight white fish
1 Leek washed and sliced into thin rounds
2 Carrots sliced into very thin rounds
4 Scallions sliced thin
2 Cloves Garlic thinly sliced
1 Bulb Fennel cored and thinly sliced
1 Zucchini thinly sliced
1/4 Cup Dill chopped
1 TBS Lemon zest
6 Sprigs Thyme
3 TBS Extra virgin olive oil
salt and pepper to taste
1/2 Cup White wine
1-2 Cups Cous Cous, cooked
Preheat the oven to 425.
Place all of the vegetables, zest and herbs on the bottom of a sheet pan, lined with foil, or a Pyrex dish.
Add the olive oil, salt and pepper and mix.
Top with the fish, seasoned with salt and pepper.
Add the wine, making sure not to wash off the seasoning, and cover with parchment paper and then with heavy duty foil – tightly sealed.
Place in the oven and cook for 20-25 minutes, depending on the thickness of your fish.
Remove from oven and let sit for a few minutes before uncovering and serving.
Serve over a bed of cous cous to catch all of the juices.

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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