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
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 grilled fish sandwiches are a simple twist on the Vietnamese banh mi.
Author: Martha Stewart
Author: Martha Stewart
Trying to fit more heart-healthy fish and whole grains into your diet? Achieving those noble weeknight dinner goals just got easier with this Mediterranean-inspired dinner of Skillet Cod with Bulgur, Zucchini,...
Author: Greg Lofts
This quick-to-prep meal is just right for a warm summer night.
Author: Martha Stewart
This anchovy-spiked dressing-which can be made in 10 minutes-goes well with grilled shrimp. It's a healthier version of the classic dressing and uses light mayonnaise and yogurt.
Author: Martha Stewart
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
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
Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Here, crisp romaine mingles with nutty bulgur, sweet snap peas, and...
Author: Lauryn Tyrell
Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, adds dill to the beer-based batter, giving this lunch or dinner entree a distinctly Scandinavian twist.
Author: Martha Stewart
Melt a bit of this salty, spicy butter on top of grilled steak. Don't fear the funk -- anchovies add deep, umami flavor. We promise!
Author: Martha Stewart
Double this recipe and use leftovers for an easy-to-reheat lunch. Chop the broccoli, flake the salmon, and toss with rice.
Author: Martha Stewart
This savory, briny side hints at warmer months.
Author: Martha Stewart
Using the broiler for this fish dinner brings out new flavors.
Author: Martha Stewart
This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.
Author: Martha Stewart
Branzino, also called European sea bass, is a delicate white fish with a slightly sweet, nutty taste.
Author: Martha Stewart
This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.
Author: Martha Stewart
This is a first course you can tear into: Mix mussels -- low in fat; high in nutrients, particularly vitamin B12 -- with garlic, oregano, parsley, pepper, tomatoes, olive oil, and white wine. Pour it all...
Author: Martha Stewart
The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritious and versatile, pumpkins are the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.
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
The distinctive flavor of this Brazilian seafood stew comes from coconut milk, dende oil, and malagueta peppers. It's traditionally served with a salty porridge called Pirao.
Author: Martha Stewart
This simple Italian recipe from chef Lidia Bastianich is named for the fishermen of Bagnara, a beautiful port on the Calabrian coast of Italy, who are renowned for their skill in both catching and cooking...
Author: Martha Stewart
Sweet shrimp and fish groundtogether form a rich, juicyburger. This recipeblends the perfect amount ofscallion, parsley, and lemonjuice to hone and polish its flavor.
Author: Martha Stewart
Use this easy shalott vinaigrette recipe when making our Red Romaine Salad with Walnuts and Eggs.
Author: Martha Stewart
The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.
Author: Martha Stewart
Salt cod issoaked overnight and blended with cream, olive oil, andgarlic to make a thick white puree, which is served oncrostini as an appetizer.
Author: Martha Stewart
The sweet-tart taste of peaches provides a welcome if unexpected accompaniment to savory dishes like this one.
Author: Martha Stewart
Serve with separate individual bowls of rice and oshitashi.
Author: Martha Stewart
This method develops a flavorful crust (and is not as scary as it looks).
Author: Martha Stewart
This parchment-baked trout is about as simple as dinner gets. It's also fast and requires virtually no cleanup.
Author: Martha Stewart
Although fresh mackerel can be hard to find, smoked mackerel is often sold in the refrigerated section of supermarkets; it is also available from mail-order sources. We used the peppered variety, but any...
Author: Martha Stewart
You can serve this fresh pesto on our Radicchio Flat Bread with Whipped Ricotta or stir some of it into our Escarole and Meatball Soup.
Author: Martha Stewart
Author: Martha Stewart
This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.
Author: Martha Stewart
Fast-cooking whole-grain bulgur is a nice break from potatoes, rice, or pasta. When buying fish fillets, choose ones that are translucent, firm, and fresh-smelling.
Author: Martha Stewart
The créme fraiîche in this Mediterranean tuna salad can be replaced with mayonnaise.
Author: Martha Stewart
To make coating the fish neater and easier, use one hand for flouring and coating with nuts, and the other for dipping in the egg.
Author: Martha Stewart
Unlike the Vietnamese dish that inspired it, this recipe relies on a quick mint marinade to infuse the shrimp with flavor before they're sauteed, tossed with noodles, and dressed with chile and lime.
Author: Martha Stewart
In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, sambal oelek, garlic, and ginger. Serve with juicy fruit, jicama, cucumbers, and carrots for a...
Author: Martha Stewart
This delicious recipe for grilled-fish tacos is courtesy of Emeril Lagasse. To complete your meal, also try Emeril's Grilled Corn Salad.
Author: Martha Stewart
Easy to cook and great to share, mussels are terrificfor a quick supper.
Author: Martha Stewart
Sturdy mackerel can hold its own against strong flavors. Here, it's teamed with a sweet-and-savory combination of dates, cherry tomatoes, cilantro, lemon, and spices.
Author: Martha Stewart
For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.
Author: Martha Stewart
Just a little bit of saffron helps gives this seafood stew its fragrance and beautiful hue.
Author: Martha Stewart
Alfred Portale, chef and part-owner of the Gotham Bar and Grill in New York City, created this sauce to accompany his Diver Scallops with Vegetable Ragout and Osetra Caviar.
Author: Martha Stewart