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Fresh From The Sea

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

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

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