New York City chef Eric Ripert prepares Dover sole using a classic French cooking method.
Author: Martha Stewart
Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.
Author: Martha Stewart
Use this easy shalott vinaigrette recipe when making our Red Romaine Salad with Walnuts and Eggs.
Author: Martha Stewart
This delicious salmon recipe is courtesy of Margot Olshan. At her Connecticut cafe, Margot finishes this salmon dish in the oven. But for a home cook, finishing on the stove works best.
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
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
Peter Piper probably wished he'd picked a peck of these pickled prawns instead of peppers. The poached shrimp are coated in alight vinaigrette, and then tossed with fennel, red onions, and butterbeans,...
Author: Martha Stewart
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
Author: Martha Stewart
This recipe for sea salt-crusted pink snapper with ice wine nage is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
The yogurt sauce is an excellent complement to the poached fish.
Author: Martha Stewart
For nights when you want to keep the stovetop free of smoke and oil splatter, the broiler is a great alternative. This quick weeknight trout recipe lets you enjoy all the crispness, even cooking, and flavorful...
Author: Shira Bocar
Steaming food in parchment -- or en papillote, as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the...
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
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.
Author: Martha Stewart
A tropical chutney of mango, pineapple, and fiery jalapenos is the perfect complement to this fish.
Author: Martha Stewart
Succulent lobster is teamed with clams, cod, and the Portuguese sausage known as linguica in this luxurious take on the traditional Spanish rice dish. This recipe comes from the cookbook Mad Hungry by...
Author: Martha Stewart
This delicious recipe for grilled-fish tacos is courtesy of Emeril Lagasse. To complete your meal, also try Emeril's Grilled Corn Salad.
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.
Author: Martha Stewart
A simple sheet pan dinner with salmon fillets, crunchy croutons, garlicky broccolini, and quartered oranges is livened up with sumac, a spice popular in Middle-Eastern cuisines. It brings a tart and tangy...
Author: Martha Stewart
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Author: Martha Stewart
Unlike the Vietnamese dish that inspired it, this recipe relies on a quick mint marinade to infuse the shrimp with flavor before they're sauteed, tossed with noodles, and dressed with chile and lime.
Author: Martha Stewart
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
Author: Martha Stewart
This traditional Thai soup is a favorite of Su-Mei Yu, chef and owner of Saffron restaurant in San Diego. Serve it with basmati or Thai jasmine rice. Serrano and de arbol chiles, galangal, lemongrass,...
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
This delicious steamed sea bass in napa cabbage is courtesy of chef Michael Schulson.
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
To make coating the fish neater and easier, use one hand for flouring and coating with nuts, and the other for dipping in the egg.
Author: Martha Stewart
Small shrimp are best for this recipe, but medium or chopped large shrimp can also be used.
Author: Martha Stewart
Melt a bit of this salty, spicy butter on top of grilled steak. Don't fear the funk -- anchovies add deep, umami flavor. We promise!
Author: Martha Stewart
If you like spicy Indian food, this is a quick and satisfying meal. Serve it with our Easy Pineapple Salsa.
Author: Martha Stewart
Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft...
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
A light and tangy tuna salad nestled in an avocado half makes a delicious light lunch. To round out the meal, serve crusty bread and crudite.
Author: Martha Stewart
This tasty salmon recipe is courtesy of chef Daniel Boulud, owner of Bar Boulud.
Author: Martha Stewart
This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.
Author: Martha Stewart
Give salmon a rich, Southern twist in this recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee. Try serving it with steamed spinach.Photo credit: Ben...
Author: Martha Stewart
Mint is no longer for sweet dishes -- try this bright herb in a fish dish for a dinner that feels special.
Author: Martha Stewart
This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.
Author: Martha Stewart
Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.
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
Get your dose of healthy oils with this lemony sardine mix over lettuce.
Author: Martha Stewart
In this updated traditional French dish, a confit of salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce.
Author: Martha Stewart
Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they should be served alongside the salad, with crusty...
Author: Martha Stewart
Whole-wheat somen noodles are thin, light, delicate, and soft. Similar to vermicelli, these Japanese noodles are often served cold in summer months. They add substance to this crunchy, colorful slaw.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
In the south of France, bakers make rolls specifically for this street-food favorite. Any large, crusty roll with a soft interior is suitable.
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
This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.
Author: Martha Stewart
Author: Martha Stewart