Cod's white, lean, mild-flavored meat makes it one of the most versatile and healthful fish. This delicious recipe for herb-marinated cod fillet is from...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia,...
Author: Martha Stewart
This lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for a slice of grilled bread.
Author: Martha Stewart
Steaming fish on a bed of basil gives it a nice flavor without adding calories. If you have a large bamboo steamer or a multilayer steamer, you can multiply...
Author: Martha Stewart
Peppery radishes and their greens are a natural pairing with creamy butter -- and add a bit of crunch and texture to this shrimp pasta.
Author: Martha Stewart
The tuna is sauteed only briefly, so ask your fishmonger to cut the steaks as uniformly as possible to ensure even cooking.
Author: Martha Stewart
This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.
Author: Martha Stewart
Author: Martha Stewart
This savory, briny side hints at warmer months.
Author: Martha Stewart
Making this salad is a great way to use leftover Boiled Potatoes and Green Beans. Just add canned tuna, tomatoes, and olives for a whole new dish.
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...
Author: Lauryn Tyrell
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...
Author: Lauryn Tyrell
The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but...
Author: Martha Stewart
Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce...
Author: Martha Stewart
This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
Peter Piper probably wished he'd picked a peck of these pickled prawns instead of peppers. The poached shrimp are coated in alight vinaigrette, and then...
Author: Martha Stewart
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature or reheat gently in a saucepan. Serve the dip...
Author: Martha Stewart
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
Author: Martha Stewart
This flavorful seafood dish makes a lovely summer dinner.
Author: Martha Stewart
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it's elegant, clean and fresh, it looks incredible...
Author: Jamie Oliver
This delicious pasta recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
Author: Martha Stewart
Chef Eric Ripert of Le Bernardin -- New York City's only four-star restaurant specializing in fish -- shares his recipe for roast loin of monkfish.
Author: Martha Stewart
This delicious salmon recipe is courtesy of Margot Olshan. At her Connecticut cafe, Margot finishes this salmon dish in the oven. But for a home cook,...
Author: Martha Stewart
Treat yourself to the Popcorn Shrimp Salad Sandwiches Recipe, a mix of crunchy shrimp and sweet flavors gives this hoagie thumbs up all around. Head over...
This oven-baked rockfish with old bay is easy to prepare and incredibly delicious. The whole fish is cooked to perfection with old bay seasoning and a...
Author: Tanya
You'll have this dish on the table in under 15 minutes. (No, we're not kidding.) Serving it with lots of crusty bread is a must: You'll want to sop up...
Author: Martha Stewart
A mix of smoky sausage, briny shrimp, tender potatoes, and sweet corn go into this casual southern dinner known as a low-country boil. Using a multicooker...
Author: Lauryn Tyrell
Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.
Author: Martha Stewart
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness,...
Author: Martha Stewart
Using the broiler for this fish dinner brings out new flavors.
Author: Martha Stewart
A simple sheet pan dinner with salmon fillets, crunchy croutons, garlicky broccolini, and quartered oranges is livened up with sumac, a spice popular in...
Author: Martha Stewart
Our take on the classic French salad includes small red potatoes, celery, and radishes in addition to traditional ingredients, such as tuna, olives, hard-boiled...
Author: Martha Stewart
Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves...
Author: Martha Stewart
Pan-Seared Mahi Mahi is an easy seafood dinner that's ready in 20 minutes. Moist, juicy, and extremely flavorful, this pan-seared mahi-mahi recipe...
Author: 2 sisters recipes
This recipe for creamy green goddess dressing will elevate anything from grilled chicken to your favorite salad. When working with parsley, scrape the...
Author: Martha Stewart
This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
Author: Martha Stewart
This is a simple meal to make for when you just don't seem to have the time to get anything done.
Author: Martha Stewart
Melt a bit of this salty, spicy butter on top of grilled steak. Don't fear the funk -- anchovies add deep, umami flavor. We promise!
Author: Martha Stewart
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.
Author: Martha Stewart