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

Fresh From The Sea

Sauteed Halibut w/ Strawberry Vinaigrette Recipe of the Week

Rick Oruch - Monday, July 10, 2017

Sautéed Halibut w/ Strawberry Vinaigrette



Ingredients

1lb Fresh Wild Halibut (Served in your Sea Breeze Fish Market)
2-3 TBSP EVOO
4 large Strawberries/ save 2 for presentation
8 oz Balsamic vinaigrette


  • Heat pan to a medium heat and add EVOO, sauté halibut 3-4 minutes a side depending on thickness.
  • Puree two large strawberries and add to the 8 oz of balsamic dressing, whisking the puree completely into the dressing.
  • Cut the other two strawberries into quarters
  • Plate your Halibut and top with the Strawberry vinaigrette and garnish with the quartered Strawberries.





Honey Glazed Salmon Recipe of the Week

Rick Oruch - Monday, July 03, 2017

Honey Glazed Salmon

Ingredients

1 lb. Fresh Salmon (Served in your Sea Breeze Market)

1 tbsp Grated Ginger½ tbsp Shallots

1 tbsp Orange Rind (Blanched)

1 tbsp Soy Sauce

2 tbsp Dijon Mustard

3 tbsp Honey

1 tbsp EVOO

 

  • On medium high heat add EVOO to pan, Sautee salmon 3-4 minutes a side, depending on thickness, remove from pan once cooked.

 

  • Add shallots, ginger, orange rind and soy sauce. Let reduce by half.

 

  • Add honey and Dijon, whisk together until well blended.

 

  • Re-introduce Salmon to pan and spoon over sauce, Garnish with Orange Supremes.

 


Seared Scallop Raspberry Gastrique Recipe of the Week

Rick Oruch - Wednesday, June 28, 2017

Seared Scallops with Raspberry Gastrique               

Serves 2

Raspberry Gastrique

  • 1/2  cup White Vinegar

  • 1/8  cup raspberry preserves, seedless

  • 1/8 cup granulated sugar

  • A pinch of Kosher Salt

  • In a saucepan combine the vinegar, raspberry preserves, and sugar. Season with pinch of salt.

  • Bring to a boil, then lower to heat.

  • Reduce the mixture by half, then cover and set aside.


Scallops

  • 0.75 Lbs. Sea Scallops, patted dry

  • Kosher salt and black pepper, for seasoning

  • 1 TBSP EVOO

  • 1/2 TBSP Unsalted Butter


  • Make sure Scallops are rinsed, pat dry.

  • Season Scallops with salt and pepper.

  • In a skillet over medium-high heat, melt the butter then drizzle in EVOO.

  • Place the Scallops in the pan-make sure it is thoroughly heated. Cook the Scallops for 2-3 minutes, then flip and cook for another 2-3 minutes.

  • Ladle the Gastrique onto the plate and place the Scallops over the sauce. Enjoy!







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Hours:
Lunch and Dinner

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

Happy Hour Daily 3-6pm 

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