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Fresh From The Sea

Cedar Planked Salmon Recipe of the Week

Rick Oruch - Monday, August 28, 2017

Cedar Planked Salmon

8 oz fillet of King or Atlantic Salmon skin off (Sold in your Sea Breeze Fish Market)


Salt and Pepper

1 Large Cedar Plank

Spray Bottle of Water

  • Soak Plank in water for up to an hour.  

  • Heat Grill to 375, or 4 second hand trick, remove skin from salmon and place on a lightly oiled plank.

  • Season with salt and pepper and place the plank on opposite side of flame.

  • Plank grilling takes about 50% longer than regular grilling, due to the indirect grilling method.

  • Do not flip the salmon, with plank grilling you only leave on one side, if the plank happens to catch fire just spray with a bit of water.  This is natural and good, the burning plank will increase the smoke level and flavor in your seafood.

  • Cover the BBQ pit and let cook for 20-30 minutes depending on desired temperature.

  • Check with a fork, the salmon should just flake apart.

  • Either transfer salmon to plate or use the whole plank for presentation.

Lemon Sole Recipe of the Week

Rick Oruch - Tuesday, August 22, 2017
Lemon Sole with a Brown Butter Sauce

  • Two 4-6 oz Lemon Sole Fillets ( sold in your Sea Breeze fish market)
  • 4 tbsp. flour
  • 3 tbsp. clarified butter
  • 3-4 oz. un-clarified butter
  • 2 lemon wedges
  • 1 tbsp. finely chopped parsley
-Add clarified butter to pan at medium heat.  Dust sole with flour and pat off any extra flour.  Cook for 2-3 minutes a side or until sides become opaque.  
-Once finished remove sole form pan and wipe clean, removing any fond that has already accumulated so that the brown butter sauce will not burn.
-Add un-clarified butter to pan at medium low heat, cook until the water has evaporated and white specs start to form.  Turn heat to low and continue cooking.  The white specs will soon turn to a beautiful hazelnut color, all specs turn squeeze the fresh lemon wedges and add parsley.
-Drizzle the browned butter sauce over your sole and enjoy

Sauteed Redfish Pear Glaze Recipe of the Week

Rick Oruch - Monday, August 14, 2017
Sauteed Redfish with Asian Pear Glaze

1 lb. fresh Redfish
3 tbsp. Extra Virgin Olive Oil
2-3 Tbsp. flour for dusting
1 Tbsp. shallots, chopped.
¼ c. white wine
½ c.  Asian pear, julienned
1 Tbsp. white balsamic vinegar
¼ c. water
2 tsp. honey
4-5 mint leaves, finely chopped

Dust redfish with flour, salt and pepper, and add to a medium high pan with olive oil.  Cook 3-4 minutes per side, depending on thickness.
Remove fish from pan once finished, and sauté shallots.  Pour in white wine and let reduce completely.  Add Asian pear, balsamic vinegar, honey and mint leaves.  Let simmer until a syrup forms. Add water if needed.

Pour sauce over Redfish and enjoy!

Cheese Baked Haddock Recipe of the Week

Rick Oruch - Sunday, July 30, 2017

Cheese Baked Haddock

1 lb Fresh Haddock (Sold in your Sea Breeze Fish Market)

1 cup black bean salsa

1 ear of corn (not the nose, make sure it’s the ear)

1 Lime

¾ cup soft white cheese

Non-Stick Spray

  • Pre-heat oven to 400 degrees.

  • Spray sheet pan with non-stick spray and place haddock presentation side up.

  • De-husk the corn and grill until the kernels start to pop and brown.  With a knife carefully remove the kernels from the cob, add to the black bean salsa.

  • Generously spread the salsa over the haddock top with cheese and back 10-12 minutes. Remove and squeeze a little of the fresh lime on top and enjoy.

Shrimp & Grits Recipe of the Week

Rick Oruch - Tuesday, July 25, 2017
Shrimp and Grits!   Serves Four

  • 2#, 10/15 Gulf Shrimp, peeled-deveined-tail off

  • 1 Tbsp. Blackening Seasoning (Homemade or Store bought)

  • ½ Cup Lemon Juice

  • ¼ Cup Olive Oil

  • ½ tsp. Cayenne Pepper

For the Grits:

  • 1 Cup Stoneground Grits (Regular or instant grits may be substituted)

  • 2 Cups Heavy Cream

  • 1 Cup Chicken Stock

  • 1 Cup Water

  • 3 Tbsp. Unsalted Butter

  • ½ Cup Sharp Cheddar Cheese, grated

  • Salt and Pepper to Taste

For the Sauce:

  • 3 Tbsp. Unsalted Butter

  • 1 Tbsp. Garlic, minced

  • 3 Tbsp. AP Flour

  • 1 ½ Cups Chicken Stock

  • ½ Cup Heavy Cream

  • 1 tsp. Worcestershire sauce

  • ½ tsp. Louisiana Hot Sauce

  • 4 Slices Thick Cut Bacon, sliced thinly

  • Salt and Pepper to taste

  • 4 Tbsp. Fresh Green Onion, chopped

  • Begin by combining the lemon juice, olive oil, cayenne, and blackening seasoning in a medium sized casserole dish or bowl.

  • Place the cleaned shrimp in the dish/bowl and toss to coat with the marinade.  Allow the shrimp to rest in the marinade for approximately ten minutes, but no more than 15-20.  

  • While the shrimp are marinating cook the grits by combining the heavy cream, chicken stock, and water in a medium sized pot.  Bring the liquid to a boil then gradually whisk the grits into the pot.  Reduce the heat to low, cover, and cook the grits for approximately 30-40 minutes or until they are tender and not gritty.  Be sure to stir frequently to keep the pot from scorching.  

  • Once the grits have finished cooking stir in the butter, cheddar, and S&P.  Turn off the heat, cover, and reserve until ready to use.

  • While the grits are cooking make the sauce.  Heat the butter for the sauce in a medium/large sauté pan on the stove until it is melted and hot.  Add the shrimp and sauté until they are just about to be finished cooking.  Remove them from the pan and reserve.

  • Next, stir in the flour and sauté until the flour and butter mixture (roux) is a semi-dark shade of brown.  Add the bacon and garlic and continue to sauté until fragrant.  Add the chicken stock, heavy cream, Worcestershire, Louisiana, and whisk until the ingredients are well incorporated.  Bring the liquid to a boil and once it thickens add the shrimp and turn off the heat.

  • While the sauce is thickening, transfer desired amounts of grits to serving plates then top with the shrimp and sauce.  Sprinkle with chopped scallion, serve, and enjoy!

Sauteed Halibut w/ Strawberry Vinaigrette Recipe of the Week

Rick Oruch - Monday, July 10, 2017

Sautéed Halibut w/ Strawberry Vinaigrette


1lb Fresh Wild Halibut (Served in your Sea Breeze Fish Market)
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


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.


  • 0.75 Lbs. Sea Scallops, patted dry

  • Kosher salt and black pepper, for seasoning


  • 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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