Any flaky white fish, like hake or cod, can be substituted for sea bass.
Author: Martha Stewart
Poached cod in tomato sauce with prunes is reminiscent of the Italian Renaissance, when cooks often combined sweet and savory flavors in a single dish.
Author: Martha Stewart
This dish gets lots of flavor from fresh cilantro, garlic, and shallot.
Author: Martha Stewart
With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney, rice, naan (Indian flatbread), jarred mango...
Author: Martha Stewart
Author: Martha Stewart
Cioppino is a deliciously briny seafood stew, and our recipe definitely fits the bill.
Author: Martha Stewart
This lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for a slice of grilled bread.
Author: Martha Stewart
Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.
Author: Martha Stewart
To make tasty dishes in minutes, use your microwave. You can microwave potatoes or other vegetables to serve with the fish; if you do, double the butter mixture, and toss with the vegetables.
Author: Martha Stewart
This classic dish with tuna and green beans cooks up nicely in half an hour.
Author: Martha Stewart
Orange zest, Dijon mustard, and fiery red pepper liven up two cupboard essentials: canned tuna and whole-wheat pasta.
Author: Martha Stewart
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed...
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
Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.
Author: Martha Stewart
Author: Martha Stewart
The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.
Author: Martha Stewart
This brown-paper package is anything but plain. Make a bunch; each is a complete light meal for one,including cannellini beans and shellfish (good sources of protein), carrot and greens (full of beta carotene),...
Author: Martha Stewart
This colorful and spicy fish dish incorporates traditional Thai and Vietnamese ingredients.
Author: Martha Stewart
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
Author: Martha Stewart
In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.
Author: Martha Stewart
Once you make this popular Thai dish at home, you won't turn to take-out as often.
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
A quick broth made with browned shrimp shells gives you just about all the flavor you need for this shrimp stew. Unlike its beef or lamb counterparts, which are thick and chunky with potatoes and other...
Author: Martha Stewart
Trappey's hot peppers in vinegar are the perfect condiment, but if you can't find it, Tabasco sauce is a great substitute.
Author: Martha Stewart
This Provencal dish -- made with pounded salt cod and pureed potatoes -- is a staple in French bistros. Riad Nasr of New York City's Balthazar restaurant shares his recipe and preparation technique.
Author: Martha Stewart
For a modern take on the classic Irish meal of corned beef and cabbage, South Gate chef Kerry Heffernan substitutes fresh wild salmon cured with coriander, bay leaf, and garlic for the more traditional...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
Author: Martha Stewart
This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Author: Martha Stewart
Spicy tuna salad and lettuce served in a pita makes a wholesome lunchbox addition.
Author: Martha Stewart
Even more impressive than the presentation is how these grilled jumbo shrimp pack a punch. They're marinated with Asian-inspired ingredients such as sesame oil, lemongrass, hot chile pepper, curry powder,...
Author: Martha Stewart
This great collection of Sushi Recipes will show you how to make sushi like a pro! Here's a quick rundown on how to make sushi rice:
Author: GypsyPlate
With seared tuna, toasted nori, sliced avocado, and brown rice, this dish is like a deconstructed tuna-avocado roll. Substitute your protein of choice for the tuna. Shrimp, salmon, chicken, and tofu all...
Author: Martha Stewart
This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.
Author: Martha Stewart
This is a popular salad at some restaurants, with the tuna usually served pink.
Author: Martha Stewart
This recipe for cornmeal-crusted oyster and black-eyed pea salad with jalapeno dressing is courtesy of chef Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
A mix of smoky sausage, briny shrimp, tender potatoes, and sweet corn go into this casual southern dinner known as a low-country boil. Using a multicooker optimizes this classic recipe for those extra-warm...
Author: Lauryn Tyrell
Serve this simple yet flavorful dish, from author Mark Bittman, with couscous or rice.
Author: Martha Stewart
Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.
Author: Martha Stewart
This salad gets tang from lemons and salty bite from the anchovies.
Author: Martha Stewart
Author: Martha Stewart
Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.
Author: Martha Stewart
This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.
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
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
This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.
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
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
Author: Martha Stewart
Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing in this...
Author: Martha Stewart