The savory gingery sauce on this dish is a perfect foil for sesame-coated tuna steaks.
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
This delicious stew is from chef Jose Andres' "Made in Spain" cookbook and is made using his recipe for Allioli.
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
This is a spicy marinade for the salmon. The lemon zest gives a flavorful boost to the couscous.
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
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
Author: Martha Stewart
This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."
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
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
With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.
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
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
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
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
When it comes to smorrebrod -- Denmark's open sandwiches -- smoked salmon and cream cheese is a familiar combination.
Author: Martha Stewart
This salmon dish is high in protein and fiber but low in fat.
Author: Martha Stewart
Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.
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
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
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
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
This delicious steamed bass recipe is from chef Andrew Carmellini.
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
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
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
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 recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
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
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
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
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
Author: Martha Stewart
Shop the freezer case, where you'll find standout selections, such as shrimp and peas -- here sauteed with fresh broccoli -- that are always in season.
Author: Martha Stewart
Shrimp can be purchased already peeled and deveined, if you prefer not to do it yourself. Frozen shrimp are also a good option; thaw them in the bag in a bowl of water. Broilers vary in heat intensity;...
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
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
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
This stuffing has flavors that are rich, yet simple and balanced.
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
Rascally radishes, members of the mustard family, meet their match with salty anchovies and capers; roasting tames all three (and a squeeze of lemon brightens the lot), transforming them into a sublime...
Author: Martha Stewart
Try other fish fillets, like cod or trout. Any variety of small potato will work, too.
Author: Martha Stewart
This irresistible recipe for pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is courtesy of chef Eric Ripert.
Author: Martha Stewart
A whole side of salmon is a great thing to make for an easy summer dinner party, but fillets will work just as well.
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
Whole tuna steaks or salmon fillets can also be coated with the crust mixture.
Author: Martha Stewart