Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes,...
Author: Martha Stewart
Author: Martha Stewart
This sauce, made from fragrant kitchen standbys, adds spicy, salty, sour, and sweet flavors to our Thai Chicken and Noodle Salad.
Author: Martha Stewart
Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart...
Author: Martha Stewart
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern...
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...
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...
Author: Martha Stewart
Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.
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...
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...
Author: Martha Stewart
Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar.
Author: Martha Stewart
Enjoy this fish supper while it's still warm outside. If you can't find salmon with the skin on, skinless will work, too.
Author: Martha Stewart
The stuffing for these quahogs (hard-shell clams) includeschorizo, a spicy pork sausage, and gives a nod to a classicPortuguese dish, porco com ameijoas...
Author: Martha Stewart
A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.
Author: Martha Stewart
We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make...
Author: Martha Stewart
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery...
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,...
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...
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
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...
Author: Martha Stewart
Cooking mussels on the grill is easier than you'd think and it puts a summery meal on the table in under 30 minutes.
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,"...
Author: Martha Stewart
Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
Author: Martha Stewart
A Nicoise-inspired main-course salad (tossed with grilled salmon, eight-minute eggs, fresh sugar snap peas, watercress, and boiled new potatoes) is a reliable...
Author: Martha Stewart
Everyone's favorite way to eat lobster: boiled in the same pot as fresh corn and new potatoes -- melted butter is optional.
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
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
Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.
Author: Martha Stewart
Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving...
Author: Martha Stewart
This recipe is courtesy of Zarela Martinez, chef and owner at New York City's Zarela Restaurant.
Author: Martha Stewart
This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.
Author: Martha Stewart
For a crowd-pleasing dinner, replace half the fish fillets with large peeled shrimp: Dip them in batter first, then in panko before frying.
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...
Author: Martha Stewart
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the...
Author: Martha Stewart
Individual portions are easier to serve at dinnertime than a single large coulibiac, a Russian dish of puff pastry enveloping poached salmon, mushrooms,...
Author: Martha Stewart
Sauteed fish goes mildly Mediterranean, with bright vegetables and a buttery pan sauce.
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
This dish is based on classic moules mariniere, with a bit of cream added.
Author: Martha Stewart
You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.
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
The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.
Author: Martha Stewart
Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.
Author: Martha Stewart
Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.
Author: Martha Stewart
Pasta plus five ingredients (and a little salt and pepper) makes a great meal.
Author: Martha Stewart
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals...
Author: Martha Stewart
Sometimes you just need a really tasty dinner that gets to the table in under 30 minutes -- try this Southwestern-inspired dish.
Author: Martha Stewart
Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.
Author: Martha Stewart