Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.
Author: Martha Stewart
Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.
Author: Martha Stewart
This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.
Author: Martha Stewart
In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.
Author: Martha Stewart
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Author: Martha Stewart
Serve with cooked whole grains, such as couscous, bulgur, or barley.
Author: Martha Stewart
Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.
Author: Martha Stewart
Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.
Author: Martha Stewart
For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.
Author: Martha Stewart
Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.
Author: Martha Stewart
This recipe for citrus-soy glazed black cod makes a light and satisfying meal.
Author: Martha Stewart
High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.
Author: Martha Stewart
The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon.
Author: Martha Stewart
Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.
Author: Martha Stewart
This shrimp recipe from Emeril Legasse is super simple and comes together easily-the lemon juice and herbs really put it over the top. Serve with corn on the cob, grilled vegetables, or a rice pilaf.
Author: Martha Stewart
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes...
Author: Martha Stewart
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Author: Martha Stewart
Author: Martha Stewart
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.
Author: Martha Stewart
Moderately firm-textured monkfish is just sturdy enough to stand up to a very hot oven. Other fish, such as mahi mahi, halibut, and grouper, can be used here too.
Author: Martha Stewart
This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.
Author: Martha Stewart
This satisfying meal is a perfect cold-weather warm-up. Serve it with our Carrot Slaw with Yogurt Dressing.
Author: Martha Stewart
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Author: Martha Stewart
A top tip for this Tuna Macaroni Salad, soaking raw onions in cold water for 15 minutes helps mellow their flavor.
Author: Martha Stewart
Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.
Author: Martha Stewart
This dish exemplifies simplicity at its best. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Author: Martha Stewart
Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Author: Martha Stewart
A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.
Author: Martha Stewart
Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for...
Author: Martha Stewart
This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.
Author: Martha Stewart
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Author: Martha Stewart
This skin-on, bone-in cut of salmon emerges from the oven juicy and flavorful; ours is brushed with an Asian-style mixture of soy, honey, and ginger.
Author: Martha Stewart
Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free).
Author: Martha Stewart
This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.
Author: Martha Stewart
This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.
Author: Martha Stewart
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Author: Martha Stewart
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Author: Martha Stewart
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain...
Author: Martha Stewart
Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.
Author: Martha Stewart
My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!
Author: Martha Stewart
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Author: Martha Stewart
Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce.
Author: Martha Stewart
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
Author: Martha Stewart
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.
Author: Martha Stewart
Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes...
Author: Martha Stewart
In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.
Author: Martha Stewart
This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.
Author: Martha Stewart