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

Fresh From The Sea

Mussel Coconut Curry Recipe

Rick Oruch - Tuesday, January 21, 2020

Steamed Mussels in a Coconut Curry Broth


1½ pounds mussels

2 Tbsp unsalted butter

1 Tbsp extra virgin olive oil

1 sweet onion, diced

2 garlic cloves, minced

¼ tsp salt

¼ tsp freshly ground pepper

2 Tbsp red curry paste

1 (14-ounce) can coconut milk

¼ cup low-sodium chicken or seafood stock

2 green onions, sliced

Baguettes for serving


  1. Heat a large skillet over medium heat.  Add the butter and olive oil. Once the butter is melted, stir in the onions, garlic, salt and pepper.  Stir and cook for 5 minutes, until slightly softened.  

  2. Stir in the curry paste and continue to stir until it is distributed throughout the onions.  Cook for 5 more minutes.  

  3. Stir in the coconut milk and stock, stirring until smooth.  Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low.  Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5-6 minutes.  

  4. Garnish with sliced green onions.  Stir the mussels well so the broth makes it into the shells.  Serve with baguettes.

Yield:  2 servings

Shrimp and Grits Benedict Recipe

Rick Oruch - Wednesday, January 15, 2020

Shrimp and Grits Benedict


Cream Shrimp Sauce: 

1 pound medium-size fresh shrimp, peeled and deveined, reserving shells

2½ Tbsp butter, divided

1 small shallot, sliced

1 (14.5 ounce) can chicken broth

1½ Tbsp four

1 cup whipping cream

2 Tbsp sherry

Eggs Benedict:

5 cups water

½ tsp salt

1 cup uncooked quick-cooking grits

½ tsp pepper

¾ cup freshly grated parmesan cheese

1 pound fresh asparagus

1/3 cup all-purpose flour

1 Tbsp butter

 1Tbsp canola oil

 8 large eggs, poached

Fresh parsley for garnish


  1. Melt butter in a 3½-quart saucepan over medium heat.  Add shrimp and cook 5 minutes or just until shrimp turn pink.  Chop shrimp and set aside.

  2. Add shrimp shells, shallot and chicken broth to saucepan; bring to a boil.  Remove from heat, cover and let stand 30 minute. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.

  3. Melt remaining 1½ Tbsp butter in saucepan over medium heat.  Whisk in flour. Cook, whisking constantly for 1 minute. Gradually whisk in broth mixture.  Bring to a boil; and cook for 1 minute or until slightly thickened. Add cream; reduce heat to low.  Add chopped shrimp and sherry. Stir until thoroughly heated.

  4. Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits.  Cook over medium heat 8 minute or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11x7-inch baking dish.  Cover and shill 8 hours.

  5. Snap off tough ends of asparagus.  Combine asparagus and water to cover in a saucepan.  Bring to a boil and cook 5 minutes or until crisp-tender.  Drain and plunge asparagus into ice water to stop the cooking process.

  6. Cut grits into 8 (3x3-inch) squares.  Lightly dredge in flour. Melt butter with oil in a large skillet.  Cook grits squares, in batches, 3-4 minutes on each side or until golden.  Top each square with asparagus, poached eggs and Creamy Shrimp Sauce. Serve immediately. Garnish with fresh parsley.

Yield:  8 servings

Scallops Gratineed Recipe

Rick Oruch - Tuesday, January 07, 2020

Scallops Gratineed

(Coquilles St. Jacques a la Provencale)


¼ onion, chopped

1 Tbsp olive oil

1 Tbsp butter

½ shallot, chopped

1 garlic clove, chopped

5-6 scallops

¼ cup flour

1 Tbsp oil 

1 Tbsp butter

2/3 cup white wine

2 Tbsp water

2-3 sprigs thyme, chopped 

1 bay leaf

Salt and freshly ground pepper, to taste

¼ cup grated Swiss cheese


  1. In a skillet, sauté onions in olive oil and butter until they are caramelized but not browned.  Add garlic and shallots and cook for another minute. Set aside.

  2. Dry scallops with a paper towel and slice them in half.  Season with salt and pepper and right before you’re ready to sauté, lightly dust with flour and remove any excess.

  3. In skillet, add oil and butter and brown about 2 minutes on each side.  

  4. Once the scallops are browned, pour the wine and water into the same skillet with the scallops.  Add the thyme, bay leaf and onion mixture. Cover and cook for about 5 minutes. Then remove the cover and turn heat up to high to reduce the sauce for 1 minute.  Add salt and pepper to taste. 

  5. Place the scallops in 2 small, shallow oven-proof dishes and spoon sauce.  Top with grated Swiss cheese and dot with butter. Right before serving, place under broiler for about 2-3 minutes to melt and lightly brown cheese.

Yield:  2 servings

Source: adapted from Julia Childs

Spinach Tomato Stuffed Salmon Recipe

Rick Oruch - Wednesday, January 01, 2020

Creamy Spinach and Sun Dried Stuffed Salmon


Four 4-ounce salmon filets with skin

2 ounces fresh spinach chopped

¼ cup minced sun-dried tomatoes, packed in oil

1 shallot, minced

2 garlic cloves, minced

4 ounces cream cheese


Fresh cracked black pepper


  1. Preheat oven to 425 degrees and line a rimmed baking sheet with silicon baking mat or parchment.

  2. Cut cream cheese into several pieces and place it into a mixing bowl.  Set aside.

  3. Preheat a small sauté pan over medium heat.  Add canola oil and heat the oil. Add shallots and sauté until golden.  Add sun-dried tomatoes and garlic. Mix and sauté for a few minutes.  

  4. Add spinach, cover and cook until spinach reduces in size.  Sitr well and season with salt and pepper.

  5. Add the cooked vegetables to the cream cheese and mix well until all the ingredients are combined.  

  6. Butterfly each salmon filet by slicing down the middle but not all the way through to the skin.

  7. Divide the vegetables mixture among the 4 salmon filets, stuffing the middle generously.

  8. Bake for 18- 20 minutes, depending on the size and thickness of the filets.

Yield:  4 servings

Balsamic Glazed Tuna Recipe

Rick Oruch - Monday, December 23, 2019

Balsamic Glazed Tuna


¼ cup chicken stock

1 Tbsp balsamic vinegar

4 tsp brown sugar

1 Tbsp soy sauce

1 tsp cornstarch

4 (6-ounce tuna steaks)

¼ tsp salt

1 ¼ tsp pepper

¼ cup sliced green onions


  1. To prepare the glaze, combine the chicken stock, balsamic vinegar, brown sugar, soy sauce and cornstarch in a small saucepan and mix until smooth.  Bring to a boil and cook for 1 minute, stirring constantly. Keep warm.

  2. To prepare the fish, sprinkle the tuna steaks with salt and pepper, Spray a grill pan with nonstick cooking spray and heat over medium-high heat.  Place the tuna on the grill pan and cook for 3 minutes on each side for medium-rare or until done to taste. Remove from the heat. Place the tuna on serving plates and spoon the glaze over the top.  Sprinkle with the green onions.

Yield:  4 servings

Crab Rangoon Recipe

Rick Oruch - Friday, December 13, 2019

Baked Crab Rangoon


8 ounces cream cheese, at room temperature

1 lb. crabmeat

½ cup chopped green onions, (about 3)

1 12-ounce package small (3¼-inch) square wonton wrappers

1 cup sweet and sour sauce for serving, optional


  1. Preheat oven to 375 degrees.  Mist a 24-cup mini muffin pan with cooking spray.  Gently mix cream cheese, crab and green onions in a medium bowl.

  2. Place a wonton wrapper on a working space with 1 point facing you.  Cover remaining wrapper with a damp paper towel and set a bowl of water nearby.  Place 1 heaping tsp. of cream cheese mixture in center of wrapper. Dip a finger in water and dampen edges on wonton wrapper; fold in half, forming a triangle.  Press out air and pinch edges to seal. Place in a cup of mini muffin pan. (Edges will stick out). Repeat with remaining wrappers and filling, setting extras aside.  Mist wrappers in pan lightly with cooking spray.

  3. Bake until browned, 10-25 minutes.  Mist pan with cooking spray and repeat with remaining wontons.  Serve with sweet and sour sauce, if desired.

Yield:  40 rangoons

Almond Crusted Rainbow Trout

Rick Oruch - Tuesday, December 03, 2019

Almond-Crusted Rainbow Trout


½ cup whole roasted unsalted almonds

½ tsp dried dill

¼ tsp smoked paprika

1½ -2 pounds rainbow trout fillets

1 Tbsp extra virgin olive oil

Salt and freshly ground pepper, to taste


  1. Preheat oven to 400 degrees F.

  2. Place the almonds in a small food processor and run until finely chopped.  Add dill and paprika and pulse until blended. Set aside.

  3. Place trout on a parchment-lined baking sheet.  Brush with olive oil, season with salt and pepper and evenly coat each fillet with almond mixture.

  4. Bake for 15 minutes or until fish flakes easily with fork.

Yield: 4- 6 servings

10/31 New Specials

Rick Oruch - Thursday, October 31, 2019
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

Shrimp Kabob Recipe

Rick Oruch - Tuesday, October 01, 2019

Lemon Shrimp Kabobs


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


  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


Lemon Butter Sauce:

¼ cup unsalted butter

1 Tbsp sugar

2 Tbsp lemon juice


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


  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

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Lunch and Dinner

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

Happy Hour Daily 3-6pm 

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