This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple fish dinner is tasty, and extremely gratifying.
Author: Martha Stewart
This collection of easy ways to cook Grouper will give you plenty of new ways to cook your favorite mild, flaky fish. We especially love this Mediterranean grouper with tapenade:
Author: GypsyPlate
As well as red snapper, this elegant preparation can be used for any whole round fish in the same size range, such as branzino, sea bass, trout, or Arctic char. The salt crust ensures moist and flavorful...
Author: Martha Stewart
This delicious oyster recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
This oyster stuffing, a Southern staple, is cooked in a white-wine broth, giving the seasoned bread an undeniably elegant edge.
Author: Martha Stewart
Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it's fine to use water instead.
Author: Martha Stewart
In central and southern Italy, a traditional Christmas Eve dinner always includes seafood. Chef Mario Batali's seafood-salad recipe is perfect for Christmas Eve or any time fresh fish is available. Ideally,...
Author: Martha Stewart
This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.
Author: Martha Stewart
Author: Martha Stewart
Delicious baked whole striped bass in foil is so easy and quick to make. Tender melt in your mouth fillet pairs well with your favorite side dish. Add a squeeze of lemon on top and enjoy.
Author: Tanya
Anchovies and red-pepper flakes add a spicy twist to this broccoli side dish.
Author: Martha Stewart
Grape leaves prevent the fish from sticking to the grill while keeping it tender and moist. Branzino is a variety of sea bass; if you can't find it, you can substitute whole trout.
Author: Martha Stewart
A panoply of fresh fish and shellfish give this stew its wow-inducing flavor. The recipe comes from chef Todd English.
Author: Martha Stewart
Leeks braised in orange juice perfume and brighten a fillet of zest-infused striped bass.
Author: Martha Stewart
We used tuna fillets (we like Ortiz), but any kind of oil-packed tuna will work. Keep the potato slices in a bowl of cold water to prevent discoloration, then pat them dry when you're ready to assemble...
Author: Martha Stewart
Author: Martha Stewart
This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.
Author: Martha Stewart
Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp...
Author: Martha Stewart
Miami chef Michael Schwartz calls this recipe from his "Michael's Genuine Food" cookbook "the perfect balance of hot, sweet, salty, and sour."
Author: Martha Stewart
Author: Martha Stewart
Parmesan crusted air fryer tilapia is a quick and simple dinner to make - 15 minutes and 5 ingredients to get this TASTY healthy fish recipe on the table! This recipe is gluten-free, low carb, keto, and...
Author: Kori
We suggest you BYOS: Bring your own sardines. Or anchovies. Or canned salmon. Some tinned fish are a healthy treasure -- low in mercury and full of protein -- and they're a cinch to tote to work. Stash...
Author: Martha Stewart
Blanching these bitter greens and letting the anchovies, lemon and olive oil do their thing make this an appetizing supper.
Author: Martha Stewart
This is an easy parsley salad with an anchovy kick. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.
Author: Martha Stewart
Author: Martha Stewart
Shrimp and Lobster Sauce is a seafood tomato-based sauce with two kinds of shellfish, shrimp and lobster tails. It's best served over spaghetti or linguine for an exquisite and mouth-watering seafood...
Author: 2 sisters recipes
This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.
Author: Martha Stewart
Whole-grain crumbs make a nutty coating for baked catfish, which is rich in omega-3 fatty acids; Swiss chard is a great source of antioxidants.
Author: Martha Stewart
Author: Martha Stewart
The classic tea sandwich gets a new look: This open-faced version combines bursts of salty salmon roe and tender, juicy cucumber.
Author: Martha Stewart
Chef Eric Ripert of Le Bernardin -- New York City's only four-star restaurant specializing in fish -- shares his recipe for roast loin of monkfish.
Author: Martha Stewart
This recipe is brought to us by renowned chef Lionel Poilane whom Salvador Dali referred to as "the greatest Frenchman alive."
Author: Martha Stewart
This quick Italian dinner is quite satisfying after a long day.
Author: Martha Stewart
Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.
Author: Martha Stewart
Author: Martha Stewart
With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.
Author: Martha Stewart
Sweet and tart apricots combine perfectly with lime juice and jalapeño in this flavorful shrimp salad.
Author: Martha Stewart
Author: Martha Stewart
The secret to this salad is using good-quality tuna. Look for brands that are packed in a jar with oil (we like Ortiz).
Author: Martha Stewart
Feel free to mix it up here. Try red snapper or shrimp in place of the striped bass, or swap out the rice for quinoa, farro, or a mix of grains.
Author: Martha Stewart
This Broiled Salmon from Delish.com will be your favorite go-to salmon recipe.
A healthy variation on classic pizza is topped with ricotta, roasted pepper, garlic shallots, anchovy fillets, and artichoke hearts.
Author: Martha Stewart
Squid isn't just for calamari -- try this Chinese-style squid stir-fry for an affordable weeknight meal.
Author: Martha Stewart
This succulent lobster recipe is brought to us by award-winning chef Dan Barber, owner of Dan Barber Catering and Blue Hill restaurant, both in New York City.
Author: Martha Stewart
This roasted jumbo prawn recipe is courtesy of chef Jim Botscaos and can be found in his cookbook, " The New Greek Cuisine."
Author: Martha Stewart
This simple dish can be served at the table straight from the pan. Always opt for sustainably sourced and MSC-approved seafood. Delicious!
Author: Abi Fawcett
For this dish, you'll need cedar grilling planks, available at some supermarkets and at surlatable.com.
Author: Martha Stewart
Frozen banana leaves, which are inedible, are available at Asian markets. If you can't find them, parchment works just as well. Recipe adapted from Amanyara Resort, in Turks and Caicos.
Author: Martha Stewart