Author: Martha Stewart
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Author: Martha Stewart
This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.
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
This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive...
Author: Martha Stewart
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up...
Author: Martha Stewart
To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.
Author: Martha Stewart
Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.
Author: Martha Stewart
This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.
Author: Martha Stewart
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Author: Martha Stewart
Host an inviting lunch with this family-style main dish from Provence.
Author: Martha Stewart
Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each...
Author: Martha Stewart
Author: Martha Stewart
Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.
Author: Martha Stewart
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Author: Martha Stewart
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables...
Author: Martha Stewart
Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
Author: Martha Stewart
Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.
Author: Martha Stewart
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with...
Author: Martha Stewart
Orange slices are a common addition to spinach salad, but grapefruit is also delicious.
Author: Martha Stewart
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Author: Martha Stewart
Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.
Author: Martha Stewart
Author: Martha Stewart
This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.
Author: Martha Stewart
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Author: Martha Stewart
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic...
Author: Martha Stewart
Rich salmon stands up to an assertive mustard sauce. The combination of grainy and Dijon mustards gives both body and toothsomeness to the sauce.
Author: Martha Stewart
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes...
Author: Martha Stewart
These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.
Author: Martha Stewart
Author: Martha Stewart
This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!
Author: Martha Stewart
Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.
Author: Martha Stewart
Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika.
Author: Martha Stewart
Protein-rich sea scallops make this main dish satisfying and healthy.
Author: Martha Stewart
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Author: Martha Stewart
Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.
Author: Martha Stewart
Sauteed almonds make a zesty topping for panfried trout. For a light, quick supper, serve the fish with baby lettuce leaves and lemon wedges.
Author: Martha Stewart
Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.
Author: Martha Stewart
Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.
Author: Martha Stewart
Our tasty version of a classic Nicoise salad can also be turned into a sandwich.
Author: Martha Stewart
This recipe, courtesy of Lost Kitchen chef and owner Erin French, also works very well with salmon or swordfish.
Author: Martha Stewart
Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.
Author: Martha Stewart
Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.
Author: Martha Stewart
Author: Martha Stewart
We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.
Author: Martha Stewart
Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.
Author: Martha Stewart
Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.
Author: Martha Stewart
This dish is based on classic moules mariniere, with a bit of cream added.
Author: Martha Stewart
Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal.
Author: Martha Stewart