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 is a simple meal to make for when you just don't seem to have the time to get anything done.
Author: Martha Stewart
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 recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Author: Martha Stewart
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
This classic dish with tuna and green beans cooks up nicely in half an hour.
Author: Martha Stewart
Shrimp in a crunchy sesame coating served over noodles in a silken sauce embodies the seeds' dual textural characteristics in a single dish.
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
You'll find pomegranate molasses (a syrup like reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.
Author: Martha Stewart
When you roast a piece of salmon properly, the result is so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are the perfect accompaniment.
Author: Martha Stewart
This mild-tasting fish, flavored with gingery green tea, takes 20 minutes to get ready. Serve with quinoa.
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
Author: Martha Stewart
The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.
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
New York City chef Eric Ripert prepares Dover sole using a classic French cooking method.
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
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
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
Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.
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
Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
Author: Martha Stewart
This colorful and spicy fish dish incorporates traditional Thai and Vietnamese ingredients.
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
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
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
This whitefish and baked-salmon salad recipe from Josh Russ Tupper of Russ and Daughters is used to make his Super Heebster sandwich.
Author: Martha Stewart
This is a popular salad at some restaurants, with the tuna usually served pink.
Author: Martha Stewart
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.
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
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
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
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
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
In Greece, Mediterranean sea bass is known as "lavraki," and is considered a prized fish in Europe. Try this flavorful recipe from chef Jim Botsacos of Molyvos restaurant for your own Greek feast.
Author: Martha Stewart
Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.
Author: Martha Stewart
The yogurt sauce is an excellent complement to the poached fish.
Author: Martha Stewart
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
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
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
This recipe works well with any meaty fish.
Author: Martha Stewart
Squid provides bold color and sophisticated flavor to this updated take on the traditional Valencian dish known as Fideua Negra.
Author: Martha Stewart
Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika,...
Author: Martha Stewart
High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato.
Author: Martha Stewart