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

Fresh From The Sea

Calamari Pasta Recipe

Rick Oruch - Wednesday, July 24, 2019

Calamari Pasta

8 oz Calamari Tubes (Sold at Your Sea Breeze Fish Market)                                 ½ tbsp minced garlic

1 cup white Mushrooms                                                                                                  ½ tbsp minces shallots

½ Red onion finely sliced                                                                                                 2 tbsp parmesan cheese         

8-10 sun dried tomatoes softened                                                                                ¼ Cup kalamata olive

1/3 cup of Basil Pesto                                                                                                                   1 lb Fresh Cooked pasta

½ cup reserved pasta water                                                                                          2 tbsp EVOO

  • In a small sauce pan fill with water and add sun dried.

Simmer until tomatoes have softened, 4-5 minutes. Rough

chop and set aside.

  • Cut calamari into ½ in, rings and set aside

  • On Medium heat add EVOO and sauté mushrooms,

onions, tomatoes, olives, garlic and shallots for 3-5 minutes.

  • Add calamari and continue to sauté for 2-3 minutes, just until the

Side curl on the rings

  • Remove from heat and add pesto and fresh HOT pasta.

Ginger Grilled Shrimp Recipe

Rick Oruch - Tuesday, July 16, 2019

Ginger and Dill Grilled Shrimp

½ Lb 21/25 Wild Gulf Shrimp (Sold at your Sea Breeze Fish Market)

6 TBSP Grated ginger

3 Garlic Cloves

2 TBSP Green onions

2 TBSP minced Parsley

2 TBSP minced dill

2 TSP black Pepper

1 TSP cayenne Pepper

¼ cup soy sauce

¼ cup white wine

¼ cup olive oil

1 can pineapple chunks

2-4 Skewers that have soaked in water for an hour

  • With shears cut the shell all the way to the tail, remove any veins, careful not to separate the shell completely from the meat
  • Combine the ginger, garlic, onion, parsley, pepper, cayenne, soy sauce, wine and olive oil in large mixing bowl.  Add shrimp and let sit in fridge for 30 minutes.
  • Heat grill to 400. When shrimp have finished marinating, place a pineapple chunk on skewer followed by a shrimp, repeat until you have desired amount on each skewer.
  • Spray grill with a non stick spray and grill 2-3 minutes a side.

Halibut Confit Recipe

Rick Oruch - Monday, July 01, 2019

Halibut Confit with Leeks, Coriander and Lemon

2 Tsp. Coriander seeds, plus very coarsely chopped seeds for serving

2 Leeks, white and pale-green parts only, halved lengthwise and cut crosswise into 2” pieces

4 Sprigs cilantro, cut into 2” pieces, plus leaves for serving

½ Cup olive oil

1 Lemon, thinly sliced, seeds removed

Kosher salt

4 (5-6oz) skinless halibut fillets



  • Coarsely grind 2 Tsp. coriander seeds.
  • Toss leeks, cilantro sprigs, oil, half of lemon slices, and 1 Tsp ground coriander in a skillet; season with salt. Sauté until leeks are tender and starting to brown, 15-20 minutes. Remove skillet and pour infused oil into a large heatproof measuring cup.
  • Season Halibut with salt and place over leeks in skillet. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Simmer until Halibut is just cooked through, about 30-35 minutes.
  • Cut Halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.

Scallop Spinach Salad Recipe

Rick Oruch - Monday, June 24, 2019

Seared Scallop Spinach Salad with a 1-2-3 vinaigrette

4-5 oz. dry sea scallops

3 oz Field Greens mix

Half a Fuji apple julienned

3 tbsp.  sliced almonds

¼ cup feta cheese

5 tbsp. olive oil divided into 2&3 tbsp.

1 tbsp. balsamic vinegar

2 tbsp. chutney

  1. Begin by preparing salad, tossing mix greens, almonds and feta cheese in a salad bowl and set aside.
  2. Season Sea scallops with salt and pepper, add the first 2 tbsp. of olive oil to a pan on medium high heat, cooking 2-3 minutes a side.
  3. While scallops are cooking combine 1 part balsamic vinegar, 2 parts chutney and 3 parts olive oil, then whisk together.
  4. Place finished scallops on salad and julienne the apples at time of service to prevent any oxidizing and color change to the apple.

Sauteed Clams Beans Broccili Recipe

Rick Oruch - Monday, June 10, 2019

Clams with White Beans, Fennel and Broccoli Rabe

Serves 4



  • · 1 fennel bulb, a few fronds reserved and minced for garnish 
  • · 1/2 tsp. fennel seeds 
  • · 1 Tbs. olive oil, plus more for drizzling 
  • · 1/2 large red onion, finely chopped 
  • · 1/4 to 1/2 tsp. red pepper flakes 
  • · 1/2 cup dry white wine  
  • · 1 can (14 1/2 oz.) cannellini beans, drained, juices reserved 
  • · 1 bottle (8 fl. oz.) clam juice 
  • · Large pinch of saffron threads 
  • · Freshly ground black pepper, to taste 
  • · 1/2 small bunch broccoli rabe or Chinese broccoli, chopped 
  • · 2 lb. Littleneck clams, rinsed 
  • · Coarse kosher salt, to taste (optional) 


Cut the fennel bulb lengthwise into quarters and then slice the quarters crosswise. In a mortar or spice mill, coarsely grind the fennel seeds.

In a large nonstick fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the fennel bulb, fennel seeds, onion and red pepper flakes, and sauté until the fennel and onion start to soften, about 5 minutes. Add the wine and boil until it evaporates, about 1 minute. Add the drained beans, clam juice, saffron and a generous amount of black pepper, and simmer to blend the flavors, about 5 minutes. Add the broccoli rabe and simmer until it begins to wilt, about 1 minute. Add the clams. Stir in the reserved juices from the beans if the mixture is dry. Cover and boil until the clams open, about 5 minutes. Taste and adjust the seasonings, adding salt if needed. Discard any clams that failed to open.

Divide the clam mixture between 2 warmed deep bowls. Drizzle with olive oil, sprinkle with fennel fronds and serve immediately. Serves 2.

Halibut Ceviche Recipe

Rick Oruch - Tuesday, June 04, 2019

Halibut Ceviche

1 Garlic clove, finely grated

¾ cup fresh lime juice

2 Tbsp. Tequila

1 Tsp. Agave Nectar

¼ small Pineapple, cut into ½ inch pieces (about ½ cup)

1 Medium tomato, chopped

1 Small onion, finely chopped

4 Radishes, trimmed, thinly sliced

½ Jalapeno, thinly sliced

6 oz Halibut filet

1 Avocado, cut into ½ inch pieces

¼ cup finely chopped cilantro



  • Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeno, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
  • Chill 10 minutes before serving.

Scallop Salad Recipe of the Week

Rick Oruch - Wednesday, May 29, 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

Berry Dessert Recipe of the Week

Rick Oruch - Friday, May 24, 2019

Very Berry (OR PEACH BLUEBERRY) Walnut Crisp


1 pint blackberries

1 pint raspberries

1 pint blueberries

1 quart strawberries, washed and sliced

1/3 cup packed brown sugar

½ cup whole-wheat flour

¼ cup chopped walnuts

½ cup old-fashioned oats

¾ tsp nutmeg

¾ tsp cinnamon

1/3 cup butter

Vanilla Low fat frozen yogurt or Vanilla Ice cream


1.  Preheat oven to 350 degrees.  Wash the fruit and drain well.

2.  Mix together all the berries and spread in the bottom of a 13x9inch glass baking pan or individual ramekins.

3.  In a small bowl, combine the brown sugar, flour, walnuts, oats, nutmeg and cinnamon.  Add the margarine and blend together with your fingertips until small clumps form.  Sprinkle over the top of the fruit.

4. Bake approx. 30 minutes or until the crumble topping is golden and berries are bubbly.  Cool for 5-10 minutes.

5.  Serve with frozen yogurt or ice cream, if desired.

Yield:  8 servings

Source:  Hypertension Cookbook for Dummies, December 2011, John Wiley & Sons, Inc.

Variation:  Skip the strawberries, raspberries and blackberries.  Substitute 2 cups fresh, peeled or frozen (thawed) peaches.

Halibut Tacos Recipe of the Week

Rick Oruch - Thursday, May 16, 2019

Halibut Tacos with Baja Crème



Juice of 1 medium lime

2 Tbsp olive oil

1 Tbsp Old Bay Seasoning

1 tsp chili powder

½ tsp cumin

1 Tbsp canola oil

1-pound halibut bits

Baja Crème:

1 cup reduced-fat sour cream (or regular)

½ cup low-fat mayonnaise (or regular)

½ cup chopped cilantro

1 tsp chili powder

1 tsp smoked paprika

½ tsp Tony Chachere’s creole seasoning

½ tsp cumin

1 clove garlic, minced

¼ tsp garlic powder

1½ tsp fresh lime juice

8 6-inch corn tortillas


1 bag red and green cabbage slaw or

½ head small red cabbage thinly sliced

¼ head small green cabbage, thinly sliced

½ cup chopped cilantro

2-3 stalks green onions, chopped


  1. Combine all the ingredients for the halibut.  Mix well, cover and store in the frig for about 20-30 minutes.
  2. While the fish is marinating, combine all the ingredients for Baja Crème.  Cover and store in frig until ready to use.
  3. Combine all the ingredients for the slaw and store in the frig until ready for use.
  4. In a sauté pan over medium-high heat, add the oil.  Add the halibut bits to the pan but do not overcrowd.  May need to do multiple batches.  Turn when you see the edges turn opaque.  The halibut is done when pieces are firm and can flake with a fork.
  5. In a clean pan with no oil, over medium-high heat, cook each side of the tortilla for about 30 seconds or until it is pliable.  Assemble your tacos with halibut, slaw, and top with the Baja crème and enjoy!

Yield:  4 servings

Source:  Cindy Kleckner, RDN, LD

Shrimp Bowl Recipe of the Week

Rick Oruch - Wednesday, May 08, 2019

Coconut Lime Shrimp Bowls


1 13.6oz can coconut milk

½ cup chopped pineapple

4 think pineapple rings, cut into wedges

6 Tbsp. lime juice

2 cloves garlic

Kosher salt and freshly ground black pepper

1½ lb. medium shrimp, peeled with the tail on

2 c jasmine rice

¼ cup canola oil, divided

¼ cup packed cilantro, chopped

2 cups shredded red cabbage


  1. In a blender, blend coconut milk until smooth.  Remove 1¼ cups coconut milk and pour into a small pot and set aside.
  2. To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 Tbsp. lime juice, garlic, 1 tsp. salt and ¼ tsp. pepper.  Blend until smooth.  Pour into a large bowl and toss shrimp with marinade. Cover and chill.
  3. Meanwhile to the pot with coconut milk over medium heat, add rice, 1¼ cups water and 1 tsp salt.  Bring to boil then reduce heat to low and simmer until rice is tender, 20 minutes.  Remove from heat and keep warm.
  4. In a large skillet over medium-high heat, heat 2 Tbsp. oil.  Drain shrimp and discard marinade.  Add shrimp to skillet and season with salt and pepper.  Cook, tossing occasionally until just cooked through, about 5 minutes.  Remove from heat and stir in cilantro.
  5. In a medium bowl, toss cabbage with remaining 3 Tbsp. lime juice, remaining w Tbsp. oil and salt and pepper.
  6. Serve shrimp over rice with pineapple, cabbage and lime wedges.

Yield:  4 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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