Transform marinara into an Indian-style simmer sauce for shrimp with the help of garam masala, fresh ginger, and scallions. Serve atop steamed couscous for a quick yet satisfying weeknight dinner.
Author: Martha Stewart
In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron...
Author: Martha Stewart
Author: Martha Stewart
This recipe for hard-shell blue crabs comes from Rob Cernak, owner of Obrycki's Crab House in Baltimore. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before...
Author: Martha Stewart
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Author: Martha Stewart
With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Author: Martha Stewart
Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.
Author: Martha Stewart
With such a short list of ingredients, each one counts. This shrimp stir-fry's chili-garlic sauce here adds deep, complex flavor-not just heat.
Author: Martha Stewart
Shrimp are a great low-fat protein. Instead of frying them, we bake them at high heat. The cornbread stuffing protects the meat and becomes golden and crisp.
Author: Martha Stewart
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.
Author: Martha Stewart
What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some soft -- as well as fennel, garlic, olive oil, onion,...
Author: Martha Stewart
Select fillets that each weigh four to five ounces. If they are large, cut them in half.
Author: Martha Stewart
Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
Author: Martha Stewart
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
Author: Martha Stewart
Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.
Author: Martha Stewart
To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.
Author: Martha Stewart
These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.
Author: Martha Stewart
For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.
Author: Martha Stewart
Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.
Author: Martha Stewart
Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.
Author: Martha Stewart
We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.
Author: Martha Stewart
We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve...
Author: Martha Stewart
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha...
Author: Martha Stewart
Author: Martha Stewart
This delicious one-pan meal is convenient and makes dishwashing easy.
Author: Martha Stewart
Butter flavored with mustard and capers adds to salmon's lusciousness.
Author: Martha Stewart
Seafood is traditional Italian fare on Christmas Eve. It takes center stage in this entree, which includes lobster, clams, mussels, shrimp, and calamari.
Author: Martha Stewart
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch.
Author: Martha Stewart
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook...
Author: Martha Stewart
This is a rich and satisfying supper with wonderful flavors.
Author: Martha Stewart
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible...
Author: Martha Stewart
These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side.
Author: Martha Stewart
Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.
Author: Martha Stewart
This healthy and delicious salmon recipe was contributed by Ruth Estfon of Palm Harbor, Florida.
Author: Martha Stewart
Crab sandwiches are delicate, so we prefer thin brioche toast with just crab, soft lettuce, a bit of creme fraiche, and some avocado.
Author: Martha Stewart
Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime...
Author: Martha Stewart
This recipe is courtesy of Zarela Martinez, chef and owner at New York City's Zarela Restaurant.
Author: Martha Stewart
This tangy salad gets crunch from toasted pumpkin seeds and healthy fat from avocado.
Author: Martha Stewart
Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika.
Author: Martha Stewart
Sauteed fish goes mildly Mediterranean, with bright vegetables and a buttery pan sauce.
Author: Martha Stewart
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
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
When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex...
Author: Riley Wofford
Author: Martha Stewart
Author: Martha Stewart
In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.
Author: Martha Stewart
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a...
Author: Martha Stewart
Scallops are rich and sweet and can be substituted for shrimp in most dishes. When buying, choose scallops that are similar in size and are pink or ivory (not white).
Author: Martha Stewart
Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls.
Author: Martha Stewart