We served Couscous with Carrot and Cilantro alongside this Mediterranean-style main. Try it!
Author: Martha Stewart
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Author: Martha Stewart
Provençal bouillabaisse meets New England seafood stew in this brothy dish that features meaty clams and tender white fish. Carrots, fennel, and cherry...
Author: Lauryn Tyrell
Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.
Author: Martha Stewart
You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.
Author: Martha Stewart
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Author: Martha Stewart
Author: Martha Stewart
Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.
Author: Martha Stewart
This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.
Author: Martha Stewart
This healthy and delicious salmon recipe was contributed by Ruth Estfon of Palm Harbor, Florida.
Author: Martha Stewart
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of...
Author: Martha Stewart
Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.
Author: Martha Stewart
Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. Originally developed as a side, this Smoked-Salmon Potato Salad With...
Author: Martha Stewart
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This...
Author: Martha Stewart
We serve this Cucumber, Corn, and Crab Salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens...
Author: Martha Stewart
You'll love this tasty pasta dish from Carol McElheney of Elk Grove, California. This recipe calls for cauliflower, anchovies, and red-pepper flakes, a...
Author: Martha Stewart
Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient:...
Author: Martha Stewart
Baking parchment, which can be purchased at kitchen-supply stores and some butcher shops, is useful to have on hand. Use any fresh herb you like with the...
Author: Martha Stewart
Cook this grilled salmon with spicy honey-basil sauce on the backyard grill or under the broiler for a quick and easy dinner. You can buy salmon as fillets...
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,...
Author: Martha Stewart
Author: Martha Stewart
Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete...
Author: Martha Stewart
Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
Author: Martha Stewart
After a long, slow roasting in the oven, salmon becomes even more succulent.
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
A one-skillet weeknight dinner with a Cajun accent. Who can resist this riff on jambalaya with spicy pork sausage, shrimp, and the Louisiana trinity of...
Author: Martha Stewart
Author: Martha Stewart
A piquant paprika rub brings bold flavor to grilled salmon steaks.
Author: Martha Stewart
Don't feel like fish? This bright salsa will also perk up chicken or pork.
Author: Martha Stewart
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture....
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,...
Author: Martha Stewart
In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including harissa...
Author: Martha Stewart
Don't rely on heavy sauces this summer -- a squeeze of fresh lime juice and some garlic bring bold flavors to this simple dish.
Author: Martha Stewart
Nutritious salmon, whole grains, and a side of greens will fill you up with the good stuff.
Author: Martha Stewart
Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.
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...
Author: Martha Stewart
We love the combination of tender sauteed squid and crispy toasted vermicelli in this quick dish.
Author: Martha Stewart
What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some...
Author: Martha Stewart
Baked halibut fillets are complemented by oyster mushrooms, leeks, and a drizzle of chive oil. Serve with our Beet Salad to complete the dish.
Author: Martha Stewart
These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.
Author: Martha Stewart
Martha loves all kinds of seafood, and for good reason: It's healthy and delicious, and shines in the simplest of dishes. In this elegant dish featuring...
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
Spice up a summer meal with a grilled dish that tastes of the Caribbean islands.
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...
Author: Martha Stewart
Author: Martha Stewart
A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.
Author: Martha Stewart
Balance strong herbs, such as dill and thyme, with milder ones, such as parsley.
Author: Martha Stewart
Toss wok-seared shrimp and vegetables with steamed rice for a dish that features classic Thai flavors: garlic, ginger, lemongrass, scallion, and chile....
Author: Martha Stewart
Author: Martha Stewart