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
Yogurt and feta create a bright, tangy sauce for this Greek-inspired dish.
Author: Martha Stewart
This salad gets tang from lemons and salty bite from the anchovies.
Author: Martha Stewart
Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
Author: Martha Stewart
Combine these raw Vidalia onions with flaked salmon, capers, and cucumber in a salad substantial enough to be a meal.
Author: Martha Stewart
The spicy-sweet sauce is terrific with rich, meaty salmon. Other oily fish, such as ocean trout or mackerel, would work well, too.
Author: Martha Stewart
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
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
Author: Martha Stewart
A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous.
Author: Martha Stewart
In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, sambal oelek, garlic, and ginger. Serve with juicy fruit, jicama, cucumbers, and carrots for a...
Author: Martha Stewart
With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney, rice, naan (Indian flatbread), jarred mango...
Author: Martha Stewart
Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked.
Author: Martha Stewart
Any way you slice it, the versatile Kirby cuke is a must-have. Match it with fast fish fillets or with a burger for a fresh and refreshing change.
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 dish is served at the Parisian-style bistro Pastis in New York City and comes to us courtesy of co-chef Lee Hanson. It is garnished in simple French style with potatoes cut into seven-sided football...
Author: Martha Stewart
Poached salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent. Here, we've flaked it into a flavorful summer salad.
Author: Martha Stewart
Try this sweet green curry dish from chef Jamie Oliver's cookbook "Jamie's Food Revolution" for dinner tonight. Photo credit: David Loftus and Chris Terry
Author: Martha Stewart
CevicheVerde -- whitefish "cooked" inlime juice and tossed withpureed herbs including basil, a rare ingredient in Mexicancuisine -- is topped with green-olive slices.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Shrimp in a crunchy sesame coating served over noodles in a silken sauce embodies the seeds' dual textural characteristics in a single dish.
Author: Martha Stewart
Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version you choose, pair it with a chilled rose or crisp...
Author: Martha Stewart
This delicious recipe is courtesy of Vincent Nargi from Cafe Cluny.
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 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
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
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 quick-to-prep meal is just right for a warm summer night.
Author: Martha Stewart
Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing in this...
Author: Martha Stewart
Honor the Italian-American Feast of the Seven Fishes with a pot of seafood stew perfumed with orange and saffron. This version switches out pricey lobster and scallops for just-as-refined shrimp and white...
Author: Greg Lofts
Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.
Author: Martha Stewart
This fresh update of English mushy peas gets its zesty zing from basil vinaigrette.
Author: Martha Stewart
The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.
Author: Martha Stewart
Author: Martha Stewart
With just a hint of anchovy, this perfectly balanced dressing is salty but not overwhelming. Toss it with whatever greens you have on hand for a quick, easy way to enliven any salad.
Author: Martha Stewart
This recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
This salmon dish is high in protein and fiber but low in fat.
Author: Martha Stewart
This recipe for delicious seafood gumbo is courtesy of Emeril Lagasse.
Author: Martha Stewart
This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.
Author: Martha Stewart
Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner. The shrimp is sautéed with butter, garlic, and red pepper flakes.
Author: Martha Stewart
You can serve a flourless "pasta" with these strands of spaghetti squash. It comes together in under one hour for a light and flavorful weeknight meal inspired by shrimp scampi.
Author: Martha Stewart
Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.
Author: Martha Stewart
Chef Rick Bayless shares his recipe for this elegant Mexican dish.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
Author: Martha Stewart
Our fresh take on a take-out favorite skips the excess oil and sparkles with ginger, lime, and plenty of satisfying shrimp.
Author: Martha Stewart
This heart-healthy salmon recipe is courtesy of Michael Pollan.
Author: Martha Stewart
This delicious snapper recipe is courtesy of chef Michelle Bernstein.
Author: Martha Stewart
Cioppino is a deliciously briny seafood stew, and our recipe definitely fits the bill.
Author: Martha Stewart