Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Author: Martha Stewart
Author: Martha Stewart
This one-of-a-kind pizza recipe from Franny's restaurant is perfect for seafood lovers.
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
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
Author: Martha Stewart
A layer of citrus slices between the fish and the grill means there's no chance of sticking, and the fish gets infused with flavor.
Author: Martha Stewart
You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.
Author: Martha Stewart
Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce.
Author: Martha Stewart
This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.
Author: Martha Stewart
With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Author: Martha Stewart
This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.
Author: Martha Stewart
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha...
Author: Martha Stewart
These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.
Author: Martha Stewart
Host an inviting lunch with this family-style main dish from Provence.
Author: Martha Stewart
Traditional sesame shrimp are usually deep-fried; these are broiled with vegetables and tossed with pasta. Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables...
Author: Martha Stewart
Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.
Author: Martha Stewart
Get a step-by-step guide to creating the perfect caesar salad with this comprehensive recipe.
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
Grilled shrimp burst with flavor when prepared with a marinade of oranges, thyme, garlic, and olive oil. It's an easy dinner to make for family or a crowd.
Author: Martha Stewart
This whole fish is roasted with tomato, lime, onions, thyme, olive oil and white wine.
Author: Martha Stewart
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish...
Author: Martha Stewart
While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.
Author: Martha Stewart
Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.
Author: Martha Stewart
Author: Martha Stewart
For a streamlined, stress-free meal, slide this shrimp scampi supper into the oven. Preheating the baking sheet gives the sliced potatoes a headstart to crispness, and the broiler steps in at the last...
Author: Martha Stewart
To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.
Author: Martha Stewart
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
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
When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex...
Author: Riley Wofford
Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.
Author: Martha Stewart
The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.
Author: Martha Stewart
With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine. The butter sauce will keep for no more...
Author: Martha Stewart
Sauteed fish goes mildly Mediterranean, with bright vegetables and a buttery pan sauce.
Author: Martha Stewart
This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.
Author: Martha Stewart
Seafood is traditional Italian fare on Christmas Eve. It takes center stage in this entree, which includes lobster, clams, mussels, shrimp, and calamari.
Author: Martha Stewart
We make these every Christmas when guests are arriving. It's generally a job that me and Dad do - while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple...
Author: Jamie Oliver
Our tasty version of a classic Nicoise salad can also be turned into a sandwich.
Author: Martha Stewart
Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky...
Author: Martha Stewart
One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.
Author: Martha Stewart
This delicious one-pan meal is convenient and makes dishwashing easy.
Author: Martha Stewart
Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.
Author: Martha Stewart
In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.
Author: Martha Stewart
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they...
Author: Sarah Carey
This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.
Author: Martha Stewart
Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.
Author: Martha Stewart
In this recipe, lemongrass leaves its unmistakable tangy lemony taste while red chiles, garlic, coriander, and lime do their part to give the marinade distinct flavor. It's a shrimp appetizer that's sure...
Author: Martha Stewart
Jazz up plain old tuna salad by rolling it up in a wrap. You can create a Waldorf or Classic tuna-salad variation by adding one of the combinations of ingredients below to the basic recipe.
Author: Martha Stewart