The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.
Author: Martha Stewart
This is a simple meal to make for when you just don't seem to have the time to get anything done.
Author: Martha Stewart
Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.
Author: Martha Stewart
This Japanese-inspired dinner is like a deliciously deconstructed salmon-and-avocado roll. This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
Author: Martha Stewart
Spicy tuna salad and lettuce served in a pita makes a wholesome lunchbox addition.
Author: Martha Stewart
Author: Martha Stewart
This classic dish with tuna and green beans cooks up nicely in half an hour.
Author: Martha Stewart
This mild-tasting fish, flavored with gingery green tea, takes 20 minutes to get ready. Serve with quinoa.
Author: Martha Stewart
We make these every Christmas when guests are arriving. It's generally a job that me and Dad do - while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple...
Author: Jamie Oliver
This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine...
Author: Martha Stewart
Poached cod in tomato sauce with prunes is reminiscent of the Italian Renaissance, when cooks often combined sweet and savory flavors in a single dish.
Author: Martha Stewart
Serve this simple yet flavorful dish, from author Mark Bittman, with couscous or rice.
Author: Martha Stewart
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed...
Author: Martha Stewart
Even more impressive than the presentation is how these grilled jumbo shrimp pack a punch. They're marinated with Asian-inspired ingredients such as sesame oil, lemongrass, hot chile pepper, curry powder,...
Author: Martha Stewart
This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Author: Martha Stewart
Author: Martha Stewart
The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.
Author: Martha Stewart
The yogurt sauce is an excellent complement to the poached fish.
Author: Martha Stewart
You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own.
Author: Martha Stewart
Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.
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 colorful and spicy fish dish incorporates traditional Thai and Vietnamese ingredients.
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
You'll find pomegranate molasses (a syrup like reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.
Author: Martha Stewart
Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.
Author: Martha Stewart
In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.
Author: Martha Stewart
Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed...
Author: Martha Stewart
This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes...
Author: Martha Stewart
This is a popular salad at some restaurants, with the tuna usually served pink.
Author: Martha Stewart
Author: Martha Stewart
New York City chef Eric Ripert prepares Dover sole using a classic French cooking method.
Author: Martha Stewart
Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing in this...
Author: Martha Stewart
Author: Martha Stewart
This great collection of Sushi Recipes will show you how to make sushi like a pro! Here's a quick rundown on how to make sushi rice:
Author: GypsyPlate
Orange zest, Dijon mustard, and fiery red pepper liven up two cupboard essentials: canned tuna and whole-wheat pasta.
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
Marinating poached shrimp in lime juice infuses the seafood with a zesty citrus flavor. Sweet mango, spicy jalapeno, and sharp cilantro add even more zing.
Author: Martha Stewart
Flounder Fillets in Lemon Sauce always turn out juicy, flaky, and amazingly tasty every time! The lemon sauce is sublime with every bite, you'll fall in love with this recipe - hands down. Super quick...
Author: 2 sisters recipes
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
This salad gets tang from lemons and salty bite from the anchovies.
Author: Martha Stewart
Carrots bring a rich flavor to this savory soup, brought to us by Andrew Carmellini, executive chef at Cafe Boulud in New York City.
Author: Martha Stewart
Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.
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
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
This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.
Author: Martha Stewart
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