This is a simple and delicious supper for your family any night of the week!
Author: Martha Stewart
Keep dinner under wraps: Seal ingredients in parchment to trap moisture and flavor and you'll uncover a delicious meal.
Author: Martha Stewart
A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel. Also try:Peri Peri Beef Salad
Author: Martha Stewart
When the shrimper gets your shrimp for ya, use it all. There's nothing like it. Included here is a recipe for shrimp stock so that every morsel of shrimp goodness can be enjoyed. Recipes by Emeril Lagasse,...
Author: Martha Stewart
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
Author: Martha Stewart
Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.
Author: Martha Stewart
A simple yogurt sauce pairs nicely with broiled salmon; this elegant main dish comes together easily in about 15 minutes.
Author: Martha Stewart
This version of pasta con le sarde, a heart-healthy Sicilian classic, uses tinned sardines rather than fresh, cutting down on prep time. Sardine bones, softened during canning, are barely noticeable --...
Author: Martha Stewart
Everyone knows steamed fish is heart-healthy -- the trick is making it appetizing, too. In just 20 minutes, dish up an elegant supper from the microwave. The Provencal trio of red bell pepper, zucchini,...
Author: Martha Stewart
Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce -- fresher and tastier!
Author: Martha Stewart
Once you make this popular Thai dish at home, you won't turn to take-out as often.
Author: Martha Stewart
This one-pot alternative to takeout is bursting with authentic Thai flavors.
Author: Martha Stewart
The sauteed watercress is also great served with seared steak -- just substitute a big pinch of red-pepper flakes for the ginger and omit the sesame seeds.
Author: Martha Stewart
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
Author: Martha Stewart
The sauce in this recipe is ubiquitous along Italy's western coast, where I ate it spooned over a thinly sliced fish steak titled Pesce Spada alla Griglia. It is best enjoyed when the freshest seafood...
Author: Martha Stewart
As this this easy and elegant recipe for roasted wild salmon demonstrates, fennel with seafood is a match made in food-pairing heaven. Salmon fillets are topped with pesto-yogurt sauce and lemony breadcrumbs...
Author: Martha Stewart
Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything together in a single pan makes the halibut aromatic...
Author: Martha Stewart
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make...
Author: Martha Stewart
Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of...
Author: Martha Stewart
In Greece, Mediterranean sea bass is known as "lavraki," and is considered a prized fish in Europe. Try this flavorful recipe from chef Jim Botsacos of Molyvos restaurant for your own Greek feast.
Author: Martha Stewart
This healthy fish recipe calls for baking the trout instead of frying it and includes not just vegetables in the accompanying slaw but fruit too. It's a dinner that hits all the right notes.
Author: Martha Stewart
If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.
Author: Martha Stewart
Ginger gives a zing to roasted salmon's delicate flavor. Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.
Author: Martha Stewart
Author: Martha Stewart
This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Author: Martha Stewart
Author: Martha Stewart
Mix lump crabmeat with a silky homemade mayonnaise for the perfect summer salad, and then set it out with makings for sandwiches.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they...
Author: Sarah Carey
Searing and baking the salmon without turning it results ina crisp top and a soft horseradish coating on the underside.
Author: Martha Stewart
Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.
Author: Martha Stewart
Author: Martha Stewart
Olive-oil poached salmon are served over lemony pea stew with pistachios, and a celery-root puree.
Author: Martha Stewart
This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.
Author: Martha Stewart
Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.
Author: Martha Stewart
The fish and shitake mushrooms are steamed in the bottom basket, where the haet is stronger. Edamame (green soy beans), which just need to be heated through, can go in the top tier. This recipe can be...
Author: Martha Stewart
A piquant paprika rub brings bold flavor to grilled salmon steaks.
Author: Martha Stewart
Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we like cod, catfish, or haddock.
Author: Martha Stewart
Herbs and lemon slices give this bluefish extra flavor.
Author: Martha Stewart
Butterfish are aptly named; they're smooth and buttery with fine flaky white flesh and have very little fat. They're easy to eat whole, since they have relatively few bones. If you can't find butterfish,...
Author: Martha Stewart
In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread.
Author: Martha Stewart
To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.
Author: Martha Stewart
Create this simple sandwich using pole-caught tuna. The Mediterranean take enhances the real tuna flavor without using mayo.
Author: Martha Stewart
This grilled-tuna dish makes a quick and healthy meal. The herbed bulghur wheat can be made ahead and set aside while the rest of the ingredients are being prepared.
Author: Martha Stewart
In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp for a vegetarian-friendly option.
Author: Martha Stewart
This relish is a light, refreshing complement to fish. It works well with chicken, too.
Author: Martha Stewart
Author: Martha Stewart
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
Author: Martha Stewart
We serve this Cucumber, Corn, and Crab Salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens for a summer meal.
Author: Martha Stewart