This irresistible recipe for pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is courtesy of chef Eric Ripert.
Author: Martha Stewart
Author: Martha Stewart
An easy sauce of horseradish, ketchup, and lemon juice brings zing to these easy stovetop shrimp burgers; shredded iceberg lettuce freshens up every bite.
Author: Shira Bocar
Poached cod in tomato sauce with prunes is reminiscent of the Italian Renaissance, when cooks often combined sweet and savory flavors in a single dish.
Author: Martha Stewart
Recipe courtesy of Philippe Chow of Philippe.
Author: Martha Stewart
The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these.
Author: Martha Stewart
Rascally radishes, members of the mustard family, meet their match with salty anchovies and capers; roasting tames all three (and a squeeze of lemon brightens the lot), transforming them into a sublime...
Author: Martha Stewart
In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, sambal oelek, garlic, and ginger. Serve with juicy fruit, jicama, cucumbers, and carrots for a...
Author: Martha Stewart
This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."
Author: Martha Stewart
Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.
Author: Martha Stewart
Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.
Author: Martha Stewart
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Author: Martha Stewart
For a substantialsalad, pearl barley is matched with dilland poached salmon, an excellent sourceof protein.
Author: Martha Stewart
Succulent lobster is teamed with clams, cod, and the Portuguese sausage known as linguica in this luxurious take on the traditional Spanish rice dish. This recipe comes from the cookbook Mad Hungry by...
Author: Martha Stewart
A quick broth made with browned shrimp shells gives you just about all the flavor you need for this shrimp stew. Unlike its beef or lamb counterparts, which are thick and chunky with potatoes and other...
Author: Martha Stewart
Any flaky white fish, like hake or cod, can be substituted for sea bass.
Author: Martha Stewart
For nights when you want to keep the stovetop free of smoke and oil splatter, the broiler is a great alternative. This quick weeknight trout recipe lets you enjoy all the crispness, even cooking, and flavorful...
Author: Shira Bocar
This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.
Author: Martha Stewart
Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.
Author: Martha Stewart
Spicy tuna salad and lettuce served in a pita makes a wholesome lunchbox addition.
Author: Martha Stewart
Get your dose of healthy oils with this lemony sardine mix over lettuce.
Author: Martha Stewart
Sauteed fennel takes on a more mellow flavor that pairs nicely with tuna and capers in this main-course pasta dish.
Author: Martha Stewart
Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook fromRoland Restaurant.
Author: Martha Stewart
Serve this side dish packed with umami flavor and incredible textures with roasted chicken or meatloaf.
Author: Martha Stewart
This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."
Author: Martha Stewart
This light recipe packs in the flavor for a meal that comes together quickly for a family dinner any night of the week.
Author: Martha Stewart
You can serve a flourless "pasta" with these strands of spaghetti squash. It comes together in under one hour for a light and flavorful weeknight meal inspired by shrimp scampi.
Author: Martha Stewart
Lobster and late-summer vegetables are paired with tubular penne.
Author: Martha Stewart
This classic dish with tuna and green beans cooks up nicely in half an hour.
Author: Martha Stewart
This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
Author: Martha Stewart
Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.
Author: Martha Stewart
Take the classic tuna melt on a trip to the Mediterranean with oil-packed tuna, chopped olives, hard-cooked egg, and tomatoes.
Author: Martha Stewart
Thin slices of artichokes, onion, fennel, and lemon are gently simmered to a silken, confitlike consistency that sets off the firm yet flaky halibut fillets.
Author: Martha Stewart
Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.
Author: Martha Stewart
Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper. Then they are rolled, topped with oranges, and...
Author: Martha Stewart
Try other fish fillets, like cod or trout. Any variety of small potato will work, too.
Author: Martha Stewart
CevicheVerde -- whitefish "cooked" inlime juice and tossed withpureed herbs including basil, a rare ingredient in Mexicancuisine -- is topped with green-olive slices.
Author: Martha Stewart
Our fresh take on a take-out favorite skips the excess oil and sparkles with ginger, lime, and plenty of satisfying shrimp.
Author: Martha Stewart
This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.
Author: Martha Stewart
The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.
Author: Martha Stewart
Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Here, crisp romaine mingles with nutty bulgur, sweet snap peas, and...
Author: Lauryn Tyrell
Author: Martha Stewart
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
Author: Martha Stewart
Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.
Author: Martha Stewart
This fresh update of English mushy peas gets its zesty zing from basil vinaigrette.
Author: Martha Stewart
Littleneck clams and stripped bass fillets are flavored with shallot butter.
Author: Martha Stewart
These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.
Author: Martha Stewart
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.
Author: Martha Stewart
Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try:Steamed Swordfish Bagnara-Style, Raw and Cooked Salad
Author: Martha Stewart