This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Author: Martha Stewart
Anchovies add rich, subtle flavor to this classic dressing.
Author: Martha Stewart
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
Author: Martha Stewart
Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
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
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 tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Author: Martha Stewart
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Author: Martha Stewart
Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes...
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
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Author: Martha Stewart
This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.
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
Our fast take on an Italian-American classic. Francese is usually made with battered chicken or veal but shrimp is even more delicious in the buttery lemon and white wine sauce.
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
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Author: Martha Stewart
There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.
Author: Martha Stewart
This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.
Author: Martha Stewart
One pot, family-friendly, and under one hour? Sign us up for this flavorful recipe inspired by the Indian-American classic. This recipe can also be made with one pound of sliced skinless chicken breasts....
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
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Author: Martha Stewart
Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.
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
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.
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
Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.
Author: Martha Stewart
This dish comes together in a flash, making it ideal for weeknight dinners. Serve it with our Roasted Sesame Asparagus and some rice or couscous.
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
After a long, slow roasting in the oven, salmon becomes even more succulent.
Author: Martha Stewart
An Asian-flavored marinade also serves as a sauce for this fish.
Author: Martha Stewart
Author: Martha Stewart
Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets...
Author: Martha Stewart
In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron...
Author: Martha Stewart
Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar.
Author: Martha Stewart
These crisp sauteed soft-shell crabs go perfectly with Israeli Couscous Salad with Grilled Summer Vegetables, two recipes from chef Alfred Portale.
Author: Martha Stewart
Author: Martha Stewart
The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.
Author: Martha Stewart
This recipe comes from Jenny Rosenstrach, whose blog dedicated to family dinners, Dinner: A Love Story, became a book. Make a triple or quadruple batch, so you'll have some at the ready next time.
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
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Author: Martha Stewart
Lobster may be considered a delicacy, but it's a cinch to prepare. When you visit the fish market, don't be surprised at the crustacean's black or bluish-brown color; the familiar bright-red hue comes...
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
The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.
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
Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.
Author: Martha Stewart
This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.
Author: Martha Stewart
Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal.
Author: Martha Stewart
Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.
Author: Martha Stewart
This recipe for battered cod is courtesy of chef Cathal Armstrong.
Author: Martha Stewart