Glaze salmon with a sweet-and-tart mixture of brown sugar, red-wine vinegar, and shallots that brightens the rich fish for a quick and delicious springtime-inspired...
Author: Martha Stewart
This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.
Author: Martha Stewart
This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.
Author: Martha Stewart
This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve...
Author: Martha Stewart
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
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
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Author: Martha Stewart
This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.
Author: Martha Stewart
This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in...
Author: Martha Stewart
This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet...
Author: Martha Stewart
Celebrate any occasion with this family-style salmon dinner that you can prep fast (just 5 minutes) and then roast in the oven, leaving you time to round...
Author: Martha Stewart
A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger...
Author: Martha Stewart
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Author: Martha Stewart
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
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
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Author: Martha Stewart
Anchovies add rich, subtle flavor to this classic dressing.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso....
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
Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.
Author: Martha Stewart
This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.
Author: Martha Stewart
Author: Martha Stewart
This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells....
Author: Martha Stewart
In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.
Author: Martha Stewart
Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.
Author: Martha Stewart
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.
Author: Martha Stewart
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking...
Author: Martha Stewart
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Author: Martha Stewart
The style of the dish is Vietnamese, but the shrimp is pure Louisiana. Just grill until pink, and toss with a peanut-and-lime sauce, and you're ready for...
Author: Martha Stewart
Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and...
Author: Martha Stewart
Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
Author: Martha Stewart
To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.
Author: Martha Stewart
Author: Martha Stewart
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Author: Martha Stewart
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
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
The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.
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
Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try...
Author: Martha Stewart
Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods...
Author: Martha Stewart
Rich salmon stands up to an assertive mustard sauce. The combination of grainy and Dijon mustards gives both body and toothsomeness to the sauce.
Author: Martha Stewart
This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.
Author: Martha Stewart
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Author: Martha Stewart
On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once-to...
Author: Sarah Carey
Author: Martha Stewart
An entree that transports you to Stockholm; shrimp with hard-boiled eggs, cornichons, fennel, soft buttery lettuce, and boiled baby potatoes. Bonus: Use...
Author: Martha Stewart
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Author: Martha Stewart