Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.
Author: Martha Stewart
This recipe, brought to us by cookbook author Maya Kaimal, is exceptionally flavorful because the bluefish is marinated with a piquant rub of cayenne, turmeric, and salt before cooking.
Author: Martha Stewart
This recipe is courtesy of Donald Barickman, a longtime chef and backyard barbecuer who knows that simply smoked oysters are best served melted butter, cocktail sauce, and lemon wedges.
Author: Martha Stewart
As well as red snapper, this elegant preparation can be used for any whole round fish in the same size range, such as branzino, sea bass, trout, or Arctic char. The salt crust ensures moist and flavorful...
Author: Martha Stewart
Pan fried barramundi with pesto is an amazing healthy dinner for every fish lover. Topped with seared cherry tomatoes and cilantro, this barramundi recipe will empress you with its full flavor.
Author: Tanya
Spaghetti-like udon are piled high with sweet crab, crisp cucumber, and peppery sprouts, and then drizzled with a tart dressing made with the juice of yuzu, a type of Asian citrus.
Author: Martha Stewart
Striped bass takes on savory Asian flavors in this impressive recipe from Michael Cimarusti, head executive chef at Providence.Also try:Black Sea Bass with Matsutake Mushrooms and Rosemary
Author: Martha Stewart
This recipe for sea salt-crusted pink snapper with ice wine nage is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
Mahi Mahi Tacos go from prep to table in about 30 minutes. Seasoned fish is perfectly cooked then drizzled with a spicy sauce and topped with cilantro lime fish taco slaw.
Author: Kimberly
Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas.
Author: Martha Stewart
When you first see garganelli, you may wonder where you've seen this shape before. These tapered tubes come from Northern Italy and are closely related to the everyday workhorse, penne. Here, the rustic...
Author: Greg Lofts
Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp...
Author: Martha Stewart
Shrimp and Lobster Sauce is a seafood tomato-based sauce with two kinds of shellfish, shrimp and lobster tails. It's best served over spaghetti or linguine for an exquisite and mouth-watering seafood...
Author: 2 sisters recipes
Steaming mild-tasting red-snapper fillets over a bed of seasoned corn and lima beans adds flavor to the fish in this one-pan dish.
Author: Martha Stewart
The classic tea sandwich gets a new look: This open-faced version combines bursts of salty salmon roe and tender, juicy cucumber.
Author: Martha Stewart
Feel free to mix it up here. Try red snapper or shrimp in place of the striped bass, or swap out the rice for quinoa, farro, or a mix of grains.
Author: Martha Stewart
Alfred Portale, chef and part-owner of the Gotham Bar and Grill in New York City, created this sauce to accompany his Diver Scallops with Vegetable Ragout and Osetra Caviar.
Author: Martha Stewart
Shiso leaves (a spicy herb that tastes like across between its basil and mint relatives) serves as part of this sophisticated Japanese-inspired first course or a light meal. The fruit-herb mixture, marinated...
Author: Martha Stewart
Miami chef Michael Schwartz calls this recipe from his "Michael's Genuine Food" cookbook "the perfect balance of hot, sweet, salty, and sour."
Author: Martha Stewart
This healthy -- and tasty -- recipe is courtesy of chef Jimmy Bradley and can be found in "The Red Cat Cookbook."
Author: Martha Stewart
Serve this flavorful salsa with poached chicken.
Author: Martha Stewart
Baked pompano is an amazing delicious dish that will impress your guests. Lemon ginger topping adds so much flavor and make this pompano recipe worth being in the best restaurant menu. Ready in less then...
Author: Tanya
Bright, piquant boquerones, the vinegar-cured white anchovies of Spain, have a meatier texture than canned varieties.
Author: Martha Stewart
This delicious pasta recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
Author: Martha Stewart
Alfred Portale, chef and part -- owner of the Gotham Bar and Grill in New York City, concocted this delicate dish that combines the sweet tenderness of scallops with the exquisite brine of osetra caviar,...
Author: Martha Stewart
Pan-seared striped sea bass is flavored with a blood-orange juice reduction and topped with segments of the fruit and olives. Navel oranges can be substituted for the blood oranges.
Author: Martha Stewart
In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large...
Author: Martha Stewart
Sweet and tart apricots combine perfectly with lime juice and jalapeño in this flavorful shrimp salad.
Author: Martha Stewart
Red and yellow beets are complemented by bitter dandelion greens and a sherry vinaigrette.
Author: Martha Stewart
For a flavorful spread for this easy-to-make burger, mix some mayonnaise with chopped fresh tarragon or minced shallot.
Author: Martha Stewart
Author: Martha Stewart
This grilled-tuna dish makes a quick and healthy meal. The herbed bulghur wheat can be made ahead and set aside while the rest of the ingredients are being prepared.
Author: Martha Stewart
Whole-wheat couscous can have up to six times as much fiber as the regular kind. When you pair it with shrimp and green beans, you've got a protein-packed, satisfying meal.
Author: Martha Stewart
Colossal shrimp are stuffed with breadcrumbs, garlic, paprika, and parsley in this elegant appetizer or entrée. This shrimp scampi is fashion designer Dennis Basso's traditional Christmas Eve dish. Try...
Author: Martha Stewart
Sneak in more veggies by tossing in cauliflower and kale with your pasta.
Author: Martha Stewart
Panzanella is a summery Italian bread salad traditionally made with tomatoes and basil. For this seafood variation, we tossed in mussels as well.
Author: Martha Stewart
Author: Martha Stewart
The savory gingery sauce on this dish is a perfect foil for sesame-coated tuna steaks.
Author: Martha Stewart
Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.
Author: Martha Stewart
Fish Sinigang is a Filipino fish sour soup recipe which is best serve with steamed white rice.
Author: Saif Al Deen Odeh
Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it's fine to use water instead.
Author: Martha Stewart
We used tuna fillets (we like Ortiz), but any kind of oil-packed tuna will work. Keep the potato slices in a bowl of cold water to prevent discoloration, then pat them dry when you're ready to assemble...
Author: Martha Stewart
Author: Martha Stewart
Bursting with vitamin C, this bright relish is the perfect topping for sauteed shrimp. Complete the dish with lentils and whole-wheat naan or tortillas. The relish is also delicious served as a dip.
Author: Martha Stewart
For a modern take on the classic Irish meal of corned beef and cabbage, South Gate chef Kerry Heffernan substitutes fresh wild salmon cured with coriander, bay leaf, and garlic for the more traditional...
Author: Martha Stewart
This Whole-Wheat Shells with Tuna and Arugula is the lunch dish to cook when you don't really feel like cooking. It involves minimal swelter in the kitchen and almost no prep. If you can't find jarred...
Author: Martha Stewart