Foundation
Menu

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

Fresh From The Sea

Seared Tuna Recipe of the Week

Rick Oruch - Thursday, May 02, 2019

Seared Ahi Tuna Salad with Citrus Ginger Dressing

Ingredients:

Dressing:

1 tsp minced fresh ginger

1 clove garlic, minced

2 Tbsp orange juice

1 Tbsp lime juice

1 Tbsp low-sodium soy sauce

1 tsp sesame oil

1 tsp honey

Salad:

1 lb ahi tuna steak

1 Tbsp sesame oil

Salt and freshly ground black pepper

4 oz baby greens

¾ cup edamame

1 cup shaved carrots

½ small red onion, thinly sliced

1 grapefruit, peeled and segmented

1 avocado, sliced

Instructions:

  1. For the dressing, whisk all of the ingredients in a small bowl and let stand for at least 10 minutes for flavors to blend.
  2. Place the baby greens in a large salad bowl, add the edamame, carrots, red onion, grapefruit and avocado.  Set aside while you sear the tuna.
  3. Season both sides of the tuna with salt and pepper.  Heat 1 Tbsp. sesame oil in a large skillet over medium-high heat.  When hot add the tuna steaks and sear for 1 minute on each side.  It should have a nice crust but be rare in the middle. 
  4. Drizzle the dressing over the greens and gently toss to coat.
  5. Divide the salad among 4 plates.  Slice the tuna on an angle and fan it out on top of each salad.

Yield:  4 salads

Scallop Recipe of the Week

Rick Oruch - Thursday, April 25, 2019

Seared Scallops with Pistachio Sauce

Ingredients:

1½ pounds large sea scallops

1 Tbs. extra-virgin olive oil, divided

Freshly ground black pepper, to taste

¼ cup chopped unsalted pistachios

1 Tbsp. unsalted butter

Instructions:

  1. Dry the scallops well with paper towels, removing as much water as possible.  

Heat ½ Tbsp. of the olive oil on high in a large nonstick skillet.

  1. Add half of the scallops and sauté without turning them until they’re seared,

about 2 minutes.  Turn the scallops and cook until the sides are firm and the

centers are opaque.

  1. Transfer the scallops to a plate and place a piece of aluminum foil to loosely

Cover the plate.  Repeat with the remaining oil and scallops.  Transfer to the plate.

  1. Add the chopped pistachios and butter to the skillet and cook until the butter

 in lightly browned.  Pour the sauce over the scallops and serve.

Yield:  4 servings

Shrimp Poblano Recipe of the Week

Rick Oruch - Thursday, April 18, 2019

Shrimp-Stuffed Roasted Poblanos with

Red Bell Pepper Sauce

Ingredients:

8 large poblano chilies

8 ounces peeled, deveined cooked shrimp, chopped

2/3 cup goat cheese, room temperature

1 cup shredded Monterey Jack cheese

¼ cup chopped red bell pepper

2 Tbsp chopped shallot

2 Tbsp chopped fresh cilantro

2 Tbsp chopped fresh basil

Salt and freshly ground pepper, to taste

Cilantro for garnish

Instructions:

  1. Char poblano chilies over gas flame until blackened on all sides.
  2. Enclose in paper bag 10 minutes.  Peel chilies.  Slit chilies open along 1 side.  Remove seeds, leaving stem attached.
  3. Mix together shrimp, cheeses, red bell pepper, shallot, cilantro and basil.  Season to taste with salt and pepper.
  4. Fill chilies with shrimp mixture, dividing equally.  Pull up sides of chilies to enclose filling. Spear with a toothpick if having problems keeping them enclosed. Place stuffed chilies on baking sheet. 
  5. Preheat oven to 350 degrees.  Bake chilies uncovered until heated through and cheese melts, about 15 minutes. 
  6. Drizzle red bell pepper sauce onto each plate and place stuffed chili on top of sauce.  Garnish with cilantro leaves.

Yields:  8 serving

Mussel Recipe of the Week

Rick Oruch - Friday, April 12, 2019

Classic Steamed Mussels

Ingredients:

¼ cup olive oil

6 Tbsp. minced shallots

1 Tbsp. minced garlic

2 pounds mussels

½ -¾ cup dry white wine

1 tsp. Old Bay Seasoning

Juice of 1 lemon

2 tsp. butter

2/3 cup chopped mixed parsley and cilantro (divided use)

Instructions:

  1. Heat a Dutch oven over high heat.  When the pot is hot, add the oil, shallots and garlic and cook for about 1 minute, stirring.
  2. Add the mussels, wine, Old Bay Seasoning, lemon juice, half of the parsley and cilantro and cover with the lid and shake the pot.
  3. Cook shaking the pot often, until the mussels open, about 4 minutes.  (The larger the mussels, the longer they will take to cook.)
  4. Reduce the heat to medium-high.  Reduce the liquid by one-third and then turn off the heat.  Divide the mussels and sauce among 4 big soup plates.
  5. Garnish with the remaining herbs and serve immediately with garlic bread to sop up the juices.

Yield:  4 servings

Tuna Recipe of the Week

Rick Oruch - Thursday, April 04, 2019
Grilled Lime-Soy Tuna with Noodles

Ingredients:
2 Tbsp. and 2 tsp fresh lime juice
2 Tbsp. and 2 tsp lower-sodium soy sauce
3 Tbsp. and 1 tsp canola oil
3 Tbsp. and 1 tsp honey
2 tsp minced fresh ginger
Dash of ground red pepper
1 garlic clove, minced
2 (6-ounce) Tuna steaks (about 1-inch thick)
4 ounces wide rice noodles
¼ cup julienne cut carrots
1 Tbsp. and 1 tsp rice vinegar
1½ tsp toasted sesame seeds
1½ tsp dark sesame oil
1 tsp dark sesame oil
1 tsp mirin, optional
1 Tbsp. canola oil
1 Tbsp. green onion, chopped diagonally


Instructions:
1. Combine lime juice, soy sauce, canola oil, honey, ginger, red pepper and garlic in a small bowl.  Pour 2 Tbsp. of the mixture into a zip-top plastic bag; reserve remaining juice mixture.  Add tuna to the bag; seal and marinate at room temperature 20 minutes, turning bag once.
2. Cook noodles according to package directions.  Drain and rinse with cold water; drain. Combine noodles, carrots, vinegar, sesame seeds, sesame oil and mirin; toss well.
3. Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Remove tuna from bag; discard marinade.  Place tuna in pan; sear 1½ minutes on each side or until desired degree of doneness.  Divide noodle mixture between 2 plates. Cut tuna into thin slices; arrange 1 slice tuna steak on each plate.  Drizzle each serving with reserved dressing. Garnish with green onion.


Yield:  2 servings

Trout Lo Mein Recipe of the Week

Rick Oruch - Saturday, March 30, 2019

Steelhead Trout Lo Mein           

Serves 4

  • 1# Wild Steelhead Trout
  • 1 tsp soy sauce, plus 2 Tbsp. (divided)
  • 1 tsp oil, plus more for cooking
  • 8oz. fresh lo Mein noodles or regular white noodles
  • 2 cups shredded Napa cabbage
  • 2 Cups of mung bean sprouts
  • 1 medium carrot julienned
  • ½ small red bell pepper, julienned
  • ½ cup fresh sliced mushrooms
  • ½ cup sliced winter bamboo shoots
  • 2/3 cup snow peas
  • 1 scallion, julienned
  • 1 clove garlic, minced
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. sesame oil
  • Pinch of salt
  • Pinch of sugar  
  • Cut the Steelhead trout in ¾ inch cubes. Place the trout in a bowl and mix in 1 tsp of soy sauce and oil. Set aside.
  • If using white noodles, boil them in about 2 quarts of water, rinse in cold water and drain. If using Lo Mein egg noodles, you can skip this step. If you can’t get LO Mein or other fresh noodles at your Asian grocer, fresh or dried linguini pasta will do also.
  • Cut you veggies and have them all ready for cooking. Heat the wok until smoking slightly and add a couple Tbsp. of oil to coat the wok and sear the Steelhead Trout. Take the trout out and set aside.
  • Add the garlic and all of the vegetables to the pan except the dark green parts of the scallions, bean sprouts and the snow peas. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
  • Add the noodles back to the pan and mix well from the bottom up for about 30 seconds. Then cover the wok for one minute. Remove cover and add the remaining tablespoon of regular soy sauce, sesame oil, salt, sugar, dark green parts of the scallion, bean sprouts and snow peas; mix well. Add the steelhead trout, and stir-fry for another minute, or until any remaining liquid has evaporated.
  • Plate, serve and enjoy!

Zuppa di Pesce Recipe of the Week

Rick Oruch - Monday, March 25, 2019

Zuppa di Pesce (Italian Seafood Stew)

Yield:  6 servings


Ingredients:
1 carrot, diced
1 red onion, finely diced
1 stalk celery, finely diced
2 leeks, cleaned and finely diced
1 fennel bulb, finely diced
1-quart canned Italian plum tomatoes, chopped with juice
½ cup olive oil
1 tsp red pepper flakes
1 tsp oregano
1 cup white wine
1 cup clam juice, plus more if needed
2 Tbsp garlic, chopped
1-pound sea bass or white fish, cut in 4 pieces
12 head-on shrimp, peeled and cleaned
20 clams
12 mussels
1-pound calamari, cleaned and cut in slices
2 cups canned cannellini beans, rinse and drained
2 Tbsp fresh basil chiffonade
Salt and pepper, to taste


Instructions: 
1. In a large sauté pan over medium heat, sauté the carrot, onion, celery, leek, fennel and tomatoes in ½ cup olive oil.  Add the red pepper and oregano.
2. Add the white wine and reduce to half over medium heat.  
3. Add the clam juice and cook over medium to low heat for 15-25 minutes.  Season with salt and pepper.
4. In a large pot over low heat, sauté the garlic in ½ cup olive oil for 2 minutes, or until golden brown.  Add the fish and seafood and sauté for 2 minutes until golden brown on each side.
5. Add the sauce and beans and cook for about 15 minutes over low heat.  Add extra clam juice if the soup seems too dense.  Garnish with basil and serve.


Halibut Recipe of the Week

Rick Oruch - Sunday, March 17, 2019


Halibut with Herb Pesto and Roasted Carrots and Cauliflower              

 Serves 2

For the Halibut:

  • 2- 6 to 8 oz Halibut Fillets  
  • Salt and Pepper
  • ½ Cup Panko
  • ¼ cup Pesto ( Purchased or your own home recipe)

For the Carrots and Cauliflower:

  • ½ lbs. Baby Carrots
  • ½ lbs. Cauliflower Florets
  • 3 tbsp. Olive Oil

  • Pre heat oven to 350
  • Season the fish with salt and pepper. Then coat the halibut on both sides with pesto, place fillet in the panko and coat both sides.
  • Place the fish in baking dish and bake 15-20 minutes until panko is lightly toasted and fish is just cooked through.
  • Toss the carrots and cauliflower in a bowl with 3 tbsp. of olive oil and season with salt and pepper.
  • Spread in a single layer or rimmed baking sheet. Roast the vegetables until tender and lightly browned about 25 minutes. Stirring once or twice.
  • Place vegetables and halibut on plate and enjoy!


 

Haddock Recipe of the Week

Rick Oruch - Monday, March 11, 2019
Baked Haddock with Cheese Crumb Topping
Yield:  4 servings


Ingredients:
1 Tbsp butter
2 medium shallots, minced
1 clove garlic, minced
1 cup fresh breadcrumbs or Panko Bread crumbs
¾ cup finely grated Swiss or Gruyere cheese
1 Tbsp fresh parsley, chopped
1 tsp paprika
1 Tbsp extra virgin olive oil
Pepper, to taste
1½ lbs haddock, cut into 4 pieces
Lemon wedge, for serving 


Instructions:
1. Preheat oven to 400 degrees F.  Melt butter over low heat and add shallot and garlic and sauté until they are soft and fragrant. Remove from heat.
2. Toss with bread crumbs, cheese, parsley and paprika.  Season lightly with salt and pepper. 
3. Drizzle a little olive oil on top of the fish.  Pack the topping on top of the fish and place on lined baking sheet.
4. Roast for 10-15minutes or until fish flakes easily.
5. Garnish with lemon wedge and serve.

Scallop Fried Rice Recipe of the Week

Rick Oruch - Wednesday, March 06, 2019

Ginger Garlic Scallop Fried Rice

 Serves 4

  • 8 Scallops, cut horizontally in half
  • ¼ cup vegetable oil, plus 1 Tbsp.
  • 2 ounces ginger, minced
  • 1 ½ heads of garlic, minced (about ¼ cup)
  • 5 cups cooked white rice, cooled
  • 1 tsp soy sauce
  • 1 Tbsp. Shaoxing wine
  • 1/8 tsp freshly ground white pepper
  • 4 eggs, beaten
  • 3 Scallions, Finely chopped


  • Heat your wok over high heat. Add 1 tablespoon of oil to coat. Quickly stir-fry the scallops until they’re just cooked. Avoid over cooking them (you will be adding them back in later). Transfer them to a bowl and set aside.
  • Add ¼ cup oil to the wok and heat over medium-high heat. Add the ginger and fry until fragrant (the color will darken, but the ginger will not necessarily become crisp). Next, add the garlic. It should be lightly toasted; if it is still white in color, it needs more cooking time. In total, it will take about 10 minutes to cook the ginger and garlic.
  • Next, turn the heat up to high and add the rice to the wok. Stir-fry the rice so the ginger/garlic mixture is evenly distributed.  Spread out the rice in one layer so it can evenly toast. Occasionally stir-fry the rice and re-spread it. Next, season the rice with soy sauce, Shaoxing wine and white pepper. Continue to stir-fry for another 3-5 minutes.
  • Next, pour the eggs evenly over the rice, and stir-fry quickly to distribute. The egg will coat the grains of rice, and you’ll have egg throughout instead of large clumps. If you’d prefer to pre-scramble the eggs and then stir them in at this step, you can do that too.
  • Add the scallops and the scallions, stir-fry to combine.
  • Serve and enjoy!




Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

Hours:
Lunch and Dinner

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

Happy Hour Daily 3-6pm 

972-473-CRAB (2722)
Follow us on Facebook  Follow us on Twitter   Follow us on Instagram   

 

Except as otherwise noted, the entire content and design of this website is Copyright © All Rights Reserved, by Frisco Websites/Short Story Marketing and its client who manages and updates this website (www.seabreezefish.com), and is subject to the terms of the Digital Millennium Copyright Act of 1998 and other laws, as well as by the terms at http://www.friscowebsites.com/terms.html. "Online Business Partner" and "Websites Under Your Control" are federally-registered trademarks of Frisco Websites/Short Story Marketing.