This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.
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
The savory gingery sauce on this dish is a perfect foil for sesame-coated tuna steaks.
Author: Martha Stewart
Author: Martha Stewart
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Author: Martha Stewart
This dish is served at the Parisian-style bistro Pastis in New York City and comes to us courtesy of co-chef Lee Hanson. It is garnished in simple French style with potatoes cut into seven-sided football...
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
CevicheVerde -- whitefish "cooked" inlime juice and tossed withpureed herbs including basil, a rare ingredient in Mexicancuisine -- is topped with green-olive slices.
Author: Martha Stewart
This recipe works well with any meaty fish.
Author: Martha Stewart
Kraftskiva, a Swedish harvest celebration, is centered around a heaping platter of crayfish, which have been boiled with fresh dill. Crayfish need little more than a dollop of lemony mayonnaise to accentuate...
Author: Martha Stewart
Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
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
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
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
In this dish, the garlic mayonnaise is served alongside instead of being drizzled on top beforehand; you can spoon some over the top of your salad or use it as a dip.
Author: Martha Stewart
The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.
Author: Martha Stewart
Savor the flavors summer with a lobster linguini recipe. A classic tomato confit with just a pinch of crushed red pepper flakes gives this dish its fresh, fiery 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
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 delicious stew is from chef Jose Andres' "Made in Spain" cookbook and is made using his recipe for Allioli.
Author: Martha Stewart
Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try:Steamed Swordfish Bagnara-Style, Raw and Cooked Salad
Author: Martha Stewart
Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.
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
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Author: Martha Stewart
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.
Author: Martha Stewart
The flavors of Thailand inspire this delectable sub sandwich. Fried shallots lend the sandwiches extra crunch-and even better, you can fry the fish in the allium-infused cooking oil. Rounding out the dish...
Author: Greg Lofts
Author: Martha Stewart
Author: Martha Stewart
This fresh update of English mushy peas gets its zesty zing from basil vinaigrette.
Author: Martha Stewart
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Author: Martha Stewart
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
Author: Martha Stewart
For an extra-special evening, make this carefully-stirred, decadent dish.
Author: Martha Stewart
Our version of a Southern-style shrimp dish finds its flavor in low-fat places: shrimp tossed with cuminand thyme, black-eyed peas splashedwith vinegar, and collard greens brisklysauteed in olive oil (rather...
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
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
Serve this side dish packed with umami flavor and incredible textures with roasted chicken or meatloaf.
Author: Martha Stewart
This quick pasta dish gets much of its savory richness from anchovies. Don't be afraid to try them -- when sauteed, their flavor mellows.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
Author: Martha Stewart
Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed tuna, and lemon juice. Serve with our showstopping...
Author: Martha Stewart
A simple sheet pan dinner with salmon fillets, crunchy croutons, garlicky broccolini, and quartered oranges is livened up with sumac, a spice popular in Middle-Eastern cuisines. It brings a tart and tangy...
Author: Martha Stewart
Rich in omega-3 fatty acids, striped bass is a sustainable seafood selection that is good for you and good for the oceans. Try it baked in a simple salt mixture for a light, fresh dinner.
Author: Martha Stewart
Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version you choose, pair it with a chilled rose or crisp...
Author: Martha Stewart
This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."
Author: Martha Stewart
This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.
Author: Martha Stewart
To toast walnuts, spread them on a baking sheet and heat in a 350-degree oven until fragrant, 5 to 10 minutes.
Author: Martha Stewart
Author: Martha Stewart
Cod's white, lean, mild-flavored meat makes it one of the most versatile and healthful fish. This delicious recipe for herb-marinated cod fillet is from chef Rick Moonen of Oceana Restaurant in New York...
Author: Martha Stewart
Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they should be served alongside the salad, with crusty...
Author: Martha Stewart