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
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 feel free to serve it as one.
Author: Martha Stewart
Pan-searing the fillets ensures the skin crisps beautifully, creating a delicious contrast to the silken flesh.
Author: Martha Stewart
Author: Martha Stewart
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
Author: Martha Stewart
Poached salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent. Here, we've flaked it into a flavorful summer salad.
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
No beef or pork here! Just succulent shrimp amped up with panko, Pecorino Romano, fresh basil, and scallions and formed into balls. They're paired with our classic five-ingredient red sauce.
Author: Martha Stewart
For nights when you want to keep the stovetop free of smoke and oil splatter, the broiler is a great alternative. This quick weeknight trout recipe lets you enjoy all the crispness, even cooking, and flavorful...
Author: Shira Bocar
Author: Martha Stewart
Prepare this salmon under the broiler or on the grill. If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like it, and you're grilling the fish, you can remove...
Author: Martha Stewart
Herbs and lemon slices give this bluefish extra flavor.
Author: Martha Stewart
Author: Martha Stewart
Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed tuna, and lemon juice. Serve with our showstopping...
Author: Martha Stewart
This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Author: Martha Stewart
Learn how to cook bluefish fillets in few easy steps. Delicious oven baked bluefish with tomatoes and lemon, so juicy and flavorful. Try it today!
Author: Tanya
This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.
Author: Martha Stewart
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
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 and is a doddle to make. You'll be so proud...
Author: Jamie Oliver
Author: Martha Stewart
This is a simple and delicious supper for your family any night of the week!
Author: Martha Stewart
Pimenton, a Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. If you can't find conchiglie, try any other shell-shaped pasta...
Author: Martha Stewart
Crushed black pepper and red-chile flakes kick-start a fragrant, salty clam broth. The robust flavor of clams thrives on heat and spice, with pasta and pancetta acting as a buffer zone.
Author: Martha Stewart
Author: Martha Stewart
This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil.
Author: Martha Stewart
Succulent lobster is teamed with clams, cod, and the Portuguese sausage known as linguica in this luxurious take on the traditional Spanish rice dish. This recipe comes from the cookbook Mad Hungry by...
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 scallops, tangerine juice adds sweetness and acidity...
Author: Martha Stewart
This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.
Author: Martha Stewart
Lobster and late-summer vegetables are paired with tubular penne.
Author: Martha Stewart
Unlike the Vietnamese dish that inspired it, this recipe relies on a quick mint marinade to infuse the shrimp with flavor before they're sauteed, tossed with noodles, and dressed with chile and lime.
Author: Martha Stewart
Controlling a charcoal grill's air supply is key to avoiding flare-ups. Keep it covered when cooking the fish, with the top vent closed. Keep the bottom vent open to maintain the heat of the coals.
Author: Martha Stewart
Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Don't forget crusty rolls to sop up the flavorful sauce.
Author: Martha Stewart
Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.
Author: Martha Stewart
Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.
Author: Martha Stewart
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
Author: Martha Stewart
This great collection of Tuna Steak Recipes will show you fifteen great ways to cook your favorite fish. We especially love this tuna tataki bowl:
Author: GypsyPlate
The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.
Author: Martha Stewart
Thin slices of artichokes, onion, fennel, and lemon are gently simmered to a silken, confitlike consistency that sets off the firm yet flaky halibut fillets.
Author: Martha Stewart
Because poaching requires very little, if any, fat, it's a healthy and delicious way to prepare fish. This recipe, brought to us by chef Eberhard Mueller, of Bayard's in New York City, calls for Atlantic...
Author: Martha Stewart
A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.Also try:Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes
Author: Martha Stewart
Have ice-cold beer, a pitcher of margaritas, or freshly squeezed limeade on hand to serve with these fish tacos that make the perfect summer party food.
Author: Martha Stewart
The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.
Author: Martha Stewart
Grilled Jumbo Shrimp are easy to make, delicious tasting, and fun to eat for the whole family! Grilling jumbo shrimps with a simple drizzle of extra virgin olive oil and freshly squeezed lemon juice is...
Author: 2 sisters recipes
This delicious recipe for halibut with citrus and cilantro comes from chef Marco Pierre White.
Author: Martha Stewart
With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.
Author: Martha Stewart
This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Author: Martha Stewart
With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.
Author: Martha Stewart
With seared tuna, toasted nori, sliced avocado, and brown rice, this dish is like a deconstructed tuna-avocado roll. Substitute your protein of choice for the tuna. Shrimp, salmon, chicken, and tofu all...
Author: Martha Stewart
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Author: Martha Stewart