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

Fresh From The Sea

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

Halibut Cordon Bleu Recipe

Rick Oruch - Tuesday, September 17, 2019
Halibut Cordon Bleu
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

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

Monkfish Tikka Kebob Recipe

Rick Oruch - Wednesday, September 11, 2019

Monkfish Tikka Kebobs


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


  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

Cajun Scallop Recipe

Rick Oruch - Tuesday, September 03, 2019
Cajun Seared Scallops

  • 15-20 Fresh Sea Scallops
  • 1 Tbsp Cajun Seasoning
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp pepper
  • Baby greens

  • Toss the scallops with the Cajun seasoning, cayenne pepper, 1 Tbsp olive oil, salt and pepper.  Place the scallops in the refrigerator and allow the spices to set for 1 hour.
  • In a skillet over high heat, add the additional tablespoon of olive oil and butter.  Spread the butter and oil to evenly coat the skillet.
  • Place the scallops in the pan, and cook them over high heat for 2-3 minutes per side until seared golden brown.  Flip the scallops and cook for 1-2 minutes until the second side is browned.
  • Place the scallops on a bed of baby greens and serve,

Yield:  5-6 servings

Peach Dessert Recipe

Rick Oruch - Wednesday, August 28, 2019

Nectarines and Peaches with Lavender Syrup


½ cup pecans

3 Tbsp honey

2 Tbsp plus ¼ cup sugar

1 sprig rosemary

1 Tbsp dried lavender buds

Kosher salt

3 ripe white or yellow nectarines, cut into wedges

3 ripe yellow peaches, cut into wedges

2 tsp finely grated lemon zest

½ cup crumbled Gorgonzola, divided


  1. Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 3-4 minutes.  Let cool.
  2. Meanwhile, bring honey, 2 Tbsp sugar and 3 Tbsp water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved.  Add rosemary and lavender and remove from heat.  Let sit 5 minutes.  Remove rosemary and let syrup cook.
  3. Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp water to a boil in another small saucepan, stirring to dissolve sugar.  Cook (without stirring) until sugar turns a light amber color, about 2 minutes.  Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes.  Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool.  Break into smaller pieces.
  4. Toss nectarines, peaches, lemon zest and ¼ cup syrup in a large bowl to coat.  Let sit 5 minutes.  Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed.  Transfer to a platter.  Top with remaining Gorgonzola and candied pecans.

Yield:  4 servings

Grilled Rainbow Trout Recipe

Rick Oruch - Thursday, August 22, 2019

Garlic Butter Rainbow Trout

1 pound trout filet

Salt and freshly ground pepper, to taste

2 Tbsp melted butter

2 cloves garlic, minced

1 tsp minced dill, optional



  1. Preheat oven to 375 degrees.
  2. Cut two sheets of foil.  It has to be big enough to wrap the trout.
  3. Cover the baking sheet with the aluminum foil and place the trout in the center.
  4. Fold up all 4 sides of the foil, then season the trout with salt and pepper.  Drizzle the melted butter over the trout until evenly coated.
  5. Top with minced garlic and fresh dill.  Fold the sides of the foil over the trout.  Cover the fish completely.
Bake for about 13 minutes or until the fish flakes easily with a fork.  Open the foil and broil for 2-3 minutes for a golden color

Scallop Avocado Salad Recipe

Rick Oruch - Wednesday, August 14, 2019

Grilled Scallop and Avocado Salad


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


  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

Salmon Walnut Slaw Recipe

Rick Oruch - Tuesday, August 06, 2019

Salmon with Walnut Slaw



3 Tbsp sweet chili sauce

3 Tbsp teriyaki sauce

1½ Tbsp rice vinegar

4 (4-6 ounce) salmon filets


1 cup shredded purple cabbage

1 cup coarsely shredded carrots

2 medium green onions, sliced

¾ cup coarsely chopped and toasted walnuts, divided

Fresh cilantro leaves, torn


  1. In a shallow dish, stir together chili sauce, teriyaki sauce and vinegar.  Set aside 2 Tbsp.
  2. Place salmon is a dish skin side up and let marinate for 30 minutes.
  3. For the slaw, toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
  4. Over medium to high heat, grill salmon for 3-5 minutes on each side until cooked to your preference.  Transfer to a platter and top with cabbage mixture.  Sprinkle with remaining walnuts and cilantro leaves.

Yield:  4 servings

Shrimp Etouffee Recipe

Rick Oruch - Thursday, August 01, 2019

Shrimp Etouffee

1 lb 21/25 Gulf Shrimp P&D                                                                                ¼ tsp White Pepper

¼ Cup all purpose flour                                                                                        ¼ tsp Cayenne Pepper

¼ stick of butter                                                                                                      ¼ cup Parsley

½ cup chopped yellow onion                                                                              ¼ cup green onions

¼ cup chopped green bell pepper                                                                     ½ tsp fresh thyme

½ cup chopped celery                                                                                           Few dashes of Tabasco

2 garlic cloves minced                                                                                           4 oz clam juice

¼ tsp Black Pepper                                                                                                8 oz canned tomato


  • Make roux by mixing butter and flour over low heat for 20-25 minutes, or until roux smells of a nutty aroma with a mocha color.
  • Add onion, bell pepper, celery and garlic and cook over low heat for 5 minutes
  • Add peppers, cayenne, parsley, green onions, thyme and Tabasco to taste.
  • Add clam juice and tomatoes, salt to taste and then bring to a boil. Reduce the heat and simmer 5-10 minutes.
  • Add shrimp and stir, shrimp will take about 3-4 minutes to cook in the mixture.
  • Serve over rice and enjoy!

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Lunch and Dinner

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Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

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