This succulent lobster recipe is brought to us by award-winning chef Dan Barber, owner of Dan Barber Catering and Blue Hill restaurant, both in New York City.
Author: Martha Stewart
When it comes to smorrebrod -- Denmark's open sandwiches -- smoked salmon and cream cheese is a familiar combination.
Author: Martha Stewart
Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.
Author: Martha Stewart
This Grilled Fish with Spicy Cantaloupe-Cucumber Salad features Southeast Asian-inspired flavors of ginger, fish sauce, lime and mint. And, it only takes 30 minutes to prepare.
Author: Martha Stewart
A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini.
Author: Martha Stewart
Quick, easy, and delicious, cod stars in this tomatoey fish stew that takes just 30 minutes from start to bowl.
Author: Martha Stewart
Mix lump crabmeat with a silky homemade mayonnaise for the perfect summer salad, and then set it out with makings for sandwiches.
Author: Martha Stewart
Sure to perk up a dreary winter day, this Caribbean-inspired dish uses bold, rich ingredients like chile peppers, coconut milk, and winter squash. A few generous handfuls of baby spinach and lean and mild...
Author: Greg Lofts
For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.
Author: Martha Stewart
This healthy Chinese dish is best made with homemade fish stock.
Author: Martha Stewart
Firm monkfish fillets are simmered with orange segments, pieces of olives, and slivers of onion, which complement the low-fat fish's sweet, mild flavor.
Author: Martha Stewart
Author: Avijit
Serving the oysters and clams atop rock salt ensures that they stay upright -- and also makes a striking presentation.
Author: Martha Stewart
Italian Octopus and Potato Salad is an easy recipe, made with a few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra...
Author: Recipes from Italy
This recipe for cornmeal-crusted oyster and black-eyed pea salad with jalapeno dressing is courtesy of chef Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
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
No melted-butter baths here. Instead, succulent sweet lobster is tossed with Ruby Red grapefruit dressing, a pleasingly tart counterpoint with a hint of mint.
Author: Martha Stewart
Author: Martha Stewart
Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.
Author: Martha Stewart
This fresh update of English mushy peas gets its zesty zing from basil vinaigrette.
Author: Martha Stewart
Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even...
Author: Martha Stewart
To ensure perfectly cold, crisp lettuce leaves, float the lettuce in a bowl of cold water, drain, and repeat. Spin dry and layer the lettuce on a clean towel, topped with paper towel and layered again....
Author: Martha Stewart
Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner. The shrimp is sautéed with butter, garlic, and red pepper flakes.
Author: Martha Stewart
The addition of salty flavors to store-bought mayonnaise, plus a hint of spice, makes this spread incredibly versatile and a perfect match for a wide variety of sandwich fillings.
Author: Martha Stewart
In this updated traditional French dish, a confit of salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce.
Author: Martha Stewart
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 in ceramic bowls set over warming candles with...
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 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
Branzino, also called European sea bass, is a delicate white fish with a slightly sweet, nutty taste.
Author: Martha Stewart
Shrimp can be purchased already peeled and deveined, if you prefer not to do it yourself. Frozen shrimp are also a good option; thaw them in the bag in a bowl of water. Broilers vary in heat intensity;...
Author: Martha Stewart
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate.
Author: Martha Stewart
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
Author: Martha Stewart
We suggest you BYOS: Bring your own sardines. Or anchovies. Or canned salmon. Some tinned fish are a healthy treasure -- low in mercury and full of protein -- and they're a cinch to tote to work. Stash...
Author: Martha Stewart
Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful...
Author: Martha Stewart
Similar to ceviche, carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to "cook" it (i.e., firm up the flesh as heat would) in minutes. If you...
Author: Martha Stewart
Chef Tom Colicchio shared his technique for how to saute fish as part of our Chefs' Secrets series.
Author: Martha Stewart
In this classic French dish, components are typically kept separate, not tossed together. But you can still mix it up with delicate ingredients. Simply put bulkier items at the bottom of your bowl, and...
Author: Martha Stewart
Whole tuna steaks or salmon fillets can also be coated with the crust mixture.
Author: Martha Stewart
If you've got leftovers from last night's salmon dinner, use them for today's lunch. Serve with whole-grain crackers and your favorite on-the-go vegetables, such as carrot sticks, radishes, broccoli florets,...
Author: Martha Stewart
Author: Martha Stewart
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
Author: Martha Stewart
This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
This delicious recipe for spaghettini with shrimp comes courtesy of Mario Batali. To help the sauce adhere, leave a bit of starchy water on the pasta rather than draining it completely.
Author: Martha Stewart
This delicious recipe for steamed halibut with lemon olive quinoa salad is a wonderfully simple supper to prepare.
Author: Martha Stewart
This quick Italian dinner is quite satisfying after a long day.
Author: Martha Stewart