Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful...
Author: Martha Stewart
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make...
Author: Martha Stewart
Cioppino is a deliciously briny seafood stew, and our recipe definitely fits the bill.
Author: Martha Stewart
This Provencal dish -- made with pounded salt cod and pureed potatoes -- is a staple in French bistros. Riad Nasr of New York City's Balthazar restaurant shares his recipe and preparation technique.
Author: Martha Stewart
This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.
Author: Martha Stewart
Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.
Author: Martha Stewart
Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa. It's a Mexican-inspired recipe and family favorite dinner for any night of the week, not just Tuesday.
Author: Martha Stewart
This roasted jumbo prawn recipe is courtesy of chef Jim Botscaos and can be found in his cookbook, " The New Greek Cuisine."
Author: Martha Stewart
Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal dinner accompaniment during the late spring and summer for...
Author: Martha Stewart
Tuna is a good source of omega-3 fatty acids, which may protect against heart disease, high blood pressure, and many cancers. Capers bring Mediterranean flair -- and antioxidants -- to this dish.
Author: Martha Stewart
Fresh snapper is paired with a delectable sweet-sour sauce and a lively parsley salad in this speedy supper inspired by the Saudi Arabian dish samak bil sabbar.
Author: Martha Stewart
Author: Martha Stewart
This traditional Mexican fish dish pairs nicely with rice or roasted potatoes.
Author: Martha Stewart
This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.
Author: Martha Stewart
The curry spices blended with yogurt will make your salmon flavorful and moist.
Author: Martha Stewart
Enjoy a taste of summer with our classic shrimp boil complete with baby potatoes and corn on the cob. Red chile, garlic, onions, and Old Bay seasoning give this Low-Country classic its kick.
Author: Martha Stewart
A piquant paprika rub brings bold flavor to grilled salmon steaks.
Author: Martha Stewart
This light and healthy steamed whole fish recipe is part of "Martha Stewart's Cooking School."
Author: Martha Stewart
Cook a full meal in a single dish -- fish and vegetables steamed to perfection in the microwave.
Author: Martha Stewart
Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.
Author: Martha Stewart
Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.
Author: Martha Stewart
The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
Author: Martha Stewart
Trappey's hot peppers in vinegar are the perfect condiment, but if you can't find it, Tabasco sauce is a great substitute.
Author: Martha Stewart
Ginger gives a zing to roasted salmon's delicate flavor. Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.
Author: Martha Stewart
Marinating poached shrimp in lime juice infuses the seafood with a zesty citrus flavor. Sweet mango, spicy jalapeno, and sharp cilantro add even more zing.
Author: Martha Stewart
With just a hint of anchovy, this perfectly balanced dressing is salty but not overwhelming. Toss it with whatever greens you have on hand for a quick, easy way to enliven any salad.
Author: Martha Stewart
This dish gets lots of flavor from fresh cilantro, garlic, and shallot.
Author: Martha Stewart
This traditional Thai soup is a favorite of Su-Mei Yu, chef and owner of Saffron restaurant in San Diego. Serve it with basmati or Thai jasmine rice. Serrano and de arbol chiles, galangal, lemongrass,...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.
Author: Martha Stewart
This recipe comes courtesy of Linda Greenlaw, the author of "The Lobster Chronicles: Life on a Very Small Island."
Author: Martha Stewart
Shrimp,stir-fried with pepper,garlic,andscallions, makes a speedy, spicy main dish.
Author: Martha Stewart
To make tasty dishes in minutes, use your microwave. You can microwave potatoes or other vegetables to serve with the fish; if you do, double the butter mixture, and toss with the vegetables.
Author: Martha Stewart
Lemon, parsley, and capers are a traditional combination for fish. Here, an herb and citrus sauce adds zest to skillet-steamed fish fillets. Using lemon segments in addition to lemon juice gives the relish...
Author: Martha Stewart
An innovative sauce transforms tinned tuna, making the dish suave enough for company.
Author: Martha Stewart
Martha's take on marak samak, a spicy fish stew that hails from Oman, relies on meaty swordfish and assertive ingredients like a homemade Arabic spice blend, caramelized onions and fennel, chiles, and...
Author: Martha Stewart
Frozen shrimp are deliciously convenient -- use them to dress up a bowl of pasta, and dinner is served.
Author: Martha Stewart
This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes...
Author: Martha Stewart
If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.
Author: Martha Stewart
Cold peanut noodles get a fresh reboot in this veg-forward entrée salad. After mixing thin spaghetti or ramen with a gingery sesame sauce, you fry garlic slivers for a crunchy garnish, then sizzle juicy...
Author: Lauryn Tyrell
Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is justright...
Author: Martha Stewart
A flavorful green sauce of parsley and cilantro blankets salmon for a truly healthy and satisfying meal.
Author: Martha Stewart
Any way you slice it, the versatile Kirby cuke is a must-have. Match it with fast fish fillets or with a burger for a fresh and refreshing change.
Author: Martha Stewart
While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley,...
Author: Lauryn Tyrell
For a leisurely meal that's great for sharing, spread the shrimp and sausage boil on wide sheets of butcher paper and dig in.
Author: Martha Stewart
This nutritious salad recipe was submitted by reader Marc Glomb of San Francisco, California.
Author: Martha Stewart
Poaching salmon with lemon zest lends the fish a brightness that is only further highlighted by the crisp snow peas.
Author: Martha Stewart
This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.
Author: Martha Stewart
In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.
Author: Martha Stewart