Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Author: Martha Stewart
Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.
Author: Martha Stewart
This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.
Author: Martha Stewart
This recipe for citrus-soy glazed black cod makes a light and satisfying meal.
Author: Martha Stewart
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Author: Martha Stewart
Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.
Author: Martha Stewart
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
Author: Martha Stewart
This skin-on, bone-in cut of salmon emerges from the oven juicy and flavorful; ours is brushed with an Asian-style mixture of soy, honey, and ginger.
Author: Martha Stewart
Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free).
Author: Martha Stewart
This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.
Author: Martha Stewart
A top tip for this Tuna Macaroni Salad, soaking raw onions in cold water for 15 minutes helps mellow their flavor.
Author: Martha Stewart
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain...
Author: Martha Stewart
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.
Author: Martha Stewart
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Author: Martha Stewart
Tuna, cannellini beans, green beans, and red onion are matches made in salad heaven -- toss them in a simple dressing of white-wine vinegar and olive oil for a light and refreshing lunch or dinner.
Author: Martha Stewart
This recipe for crawfish etouffee, courtesy of Emeril Lagasse, is sure to satisfy any seafood lover. Serve with his Asparagus Salad for a wonderful meal.
Author: Martha Stewart
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger roasted salmon is both good tasting and extremely...
Author: Martha Stewart
My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!
Author: Martha Stewart
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.
Author: Martha Stewart
This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful...
Author: Martha Stewart
To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.
Author: Martha Stewart
This Asian-inspired salty-sweet dish is will get even the pickiest eaters interested in fish.
Author: Martha Stewart
Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Author: Martha Stewart
Served in a beurre rouge, or red-wine butter sauce, this elegant potato-wrapped halibut is worthy of any dinner party. Also Try:Balsamic-Glazed Cipollini Onions, Sauteed Spinach
Author: Martha Stewart
Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.
Author: Martha Stewart
For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian pasta dish with a bottle of crisp white wine.From...
Author: Martha Stewart
Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound...
Author: Martha Stewart
Love rare steak? Then try tuna tataki. It's dead simple to make, and coating it with sesame seeds before it cooks gives the exterior a satisfying crunch.
Author: Martha Stewart
This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.
Author: Martha Stewart
A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.
Author: Martha Stewart
Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and garlic-laced breadcrumbs contribute a pleasingly...
Author: Martha Stewart
Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.
Author: Martha Stewart
This recipe for battered cod is courtesy of chef Cathal Armstrong.
Author: Martha Stewart
Brussels sprouts take well to stir-frying in this quick weeknight dinner recipe. Here, their sweet and earthy flavor is a good complement to shrimp.
Author: Martha Stewart
In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.
Author: Martha Stewart
This tuna salad gets its bright flavor from two good-for-you ingredients: Greek yogurt and shredded apple.
Author: Martha Stewart
The stuffing for these quahogs (hard-shell clams) includeschorizo, a spicy pork sausage, and gives a nod to a classicPortuguese dish, porco com ameijoas (pork with clams).
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.
Author: Martha Stewart
Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red...
Author: Martha Stewart
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Author: Martha Stewart
Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
Author: Martha Stewart
Crab sandwiches are delicate, so we prefer thin brioche toast with just crab, soft lettuce, a bit of creme fraiche, and some avocado.
Author: Martha Stewart
What kid doesn't love a good fish stick? Parents will be nibbling at these as well.
Author: Martha Stewart
Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!
Author: Martha Stewart