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
Littleneck clams and stripped bass fillets are flavored with shallot butter.
Author: Martha Stewart
This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.
Author: Martha Stewart
Author: Martha Stewart
The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these.
Author: Martha Stewart
Spike your soy sauce with dry vermouth and sambal oelek to take your weeknight stir-fry to new heights.
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
This recipe for delicious seafood gumbo is courtesy of Emeril Lagasse.
Author: Martha Stewart
If you like spicy Indian food, this is a quick and satisfying meal. Serve it with our Easy Pineapple Salsa.
Author: Martha Stewart
Author: Martha Stewart
Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
Author: Martha Stewart
Steaming fish on a bed of basil gives it a nice flavor without adding calories. If you have a large bamboo steamer or a multilayer steamer, you can multiply the recipe. (The vinaigrette makes enough for...
Author: Martha Stewart
This healthy fish recipe calls for baking the trout instead of frying it and includes not just vegetables in the accompanying slaw but fruit too. It's a dinner that hits all the right notes.
Author: Martha Stewart
While green goddess is traditionally made with chervil, chives, or tarragon, sorrel is an excellent stand-in. The verdant herb adds a distinctive tart, tangy flavor to the creamy dressing. Serve alongside...
Author: Martha Stewart
A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.
Author: Martha Stewart
This delicious steamed bass recipe is from chef Andrew Carmellini.
Author: Martha Stewart
Fresh halibut should be ivory-colored, translucent, and shiny. If it has been frozen, it tends to be opaque and very white. Halibut is usually sold as steaks (which poach well) but can also be found as...
Author: Martha Stewart
Creole seasoning gives the fish in this New Orleans sandwich a zesty kick, and because the fish is broiled instead of fried, it's a lighter option than what you might find in a restaurant.
Author: Martha Stewart
When it comes to smorrebrod -- Denmark's open sandwiches -- smoked salmon and cream cheese is a familiar combination.
Author: Martha Stewart
In this updated traditional French dish, a confit of salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce.
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
With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.
Author: Martha Stewart
For this flavorful dinner recipe, imbue beans with Mexican flavor by adding cumin seeds, a cinnamon stick, and dried whole chiles before simmering them.
Author: Martha Stewart
This salmon dish is high in protein and fiber but low in fat.
Author: Martha Stewart
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
Author: Martha Stewart
Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.
Author: Martha Stewart
Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.
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
In this healthy, one-pot dinner of Wild Salmon with Edamame-Cauliflower Rice, the oven does all the work. After 15 minutes of prep, the salmon roasts on top of a bed of cauliflower rice and edamame.
Author: Martha Stewart
An easy sauce of horseradish, ketchup, and lemon juice brings zing to these easy stovetop shrimp burgers; shredded iceberg lettuce freshens up every bite.
Author: Shira Bocar
Author: Martha Stewart
Prepare a marvelous spring meal with this recipe for ale-battered soft-shell crab, pea-shoot pistou, and sauteed ramps from chef Sean Brock.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A whole grilled fish is just as easy to prepare as a fillet and makes a pretty presentation. You can use the banana leaf method to grill shrimp or vegetables, too.
Author: Martha Stewart
This stuffing has flavors that are rich, yet simple and balanced.
Author: Martha Stewart
Pimenton, a Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. If you can't find conchiglie, try any other shell-shaped pasta...
Author: Martha Stewart
This tasty salmon recipe is courtesy of chef Daniel Boulud, owner of Bar Boulud.
Author: Martha Stewart
You'll have more green sauce than you'll need for this recipe, but it will keep in the refrigerator at least a week. Spoon it on steak, chicken, pasta, or roasted vegetables.
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
Sweet and briny bay scallops pair well with the mellow flavor of leeks in this light pasta dish.
Author: Martha Stewart
A light and tangy tuna salad nestled in an avocado half makes a delicious light lunch. To round out the meal, serve crusty bread and crudite.
Author: Martha Stewart
This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
Author: Martha Stewart
This oven-baked rockfish with old bay is easy to prepare and incredibly delicious. The whole fish is cooked to perfection with old bay seasoning and a lemon garlic butter sauce. The tender flaky fish comes...
Author: Tanya
These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.
Author: Martha Stewart
This recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
Thin slices of artichokes, onion, fennel, and lemon are gently simmered to a silken, confitlike consistency that sets off the firm yet flaky halibut fillets.
Author: Martha Stewart
Steaming food in parchment -- or en papillote, as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the...
Author: Martha Stewart
Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.
Author: Martha Stewart
Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft...
Author: Martha Stewart