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
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
Using the broiler for this fish dinner brings out new flavors.
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
It's easy to vary this recipe: Use firm tofu or chicken instead of fish.
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
With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.
Author: Martha Stewart
This quick-to-prep meal is just right for a warm summer night.
Author: Martha Stewart
Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.
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
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
Author: Martha Stewart
This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.
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
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
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
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
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
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
This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
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
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
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
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.
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
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
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
This recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
Author: Martha Stewart
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips,...
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
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
Branzino, also called European sea bass, is a delicate white fish with a slightly sweet, nutty taste.
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
For this ultimate beachside summer sandwich, mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Afterwards, they're nestled into a soft hoagie roll along with homemade...
Author: Shira Bocar
This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.
Author: Martha Stewart
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
Author: Martha Stewart
The sweet-tart taste of peaches provides a welcome if unexpected accompaniment to savory dishes like this one.
Author: Martha Stewart
Catfish topped with mayo, pickle relish, and sweet onion, and served on white bread make this the perfect Southern style sandwich.
Author: Martha Stewart
Cod Livornese is an Italian seafood dish that is smothered in a flavorful light tomato sauce made with crushed tomatoes, capers, kalamata olives, and garlic. Super easy, delicious, and makes dinner ready...
Author: 2 sisters recipes
Author: Martha Stewart
For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.
Author: Martha Stewart
Whole tuna steaks or salmon fillets can also be coated with the crust mixture.
Author: Martha Stewart
Author: Martha Stewart
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature or reheat gently in a saucepan. Serve the dip in ceramic bowls set over warming candles with...
Author: Martha Stewart
White miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley, miso is versatile and easy to use.
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