Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
Author: Martha Stewart
Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.
Author: Martha Stewart
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat -- it takes no effort to get at the tail and claw meat. Still, it is smart to...
Author: Martha Stewart
Tossing hot-off-the-grill halibut steaks and vegetables with an herb vinaigrette infuses them with tons of flavor. A colorful assortment of olives adds a briny kick throughout, while peppery arugula and...
Author: Martha Stewart
This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.
Author: Martha Stewart
You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.
Author: Martha Stewart
This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet with a green vegetable.
Author: Martha Stewart
Enjoy this fish supper while it's still warm outside. If you can't find salmon with the skin on, skinless will work, too.
Author: Martha Stewart
Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Author: Martha Stewart
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Author: Martha Stewart
A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.
Author: Martha Stewart
Glaze salmon with a sweet-and-tart mixture of brown sugar, red-wine vinegar, and shallots that brightens the rich fish for a quick and delicious springtime-inspired meal.
Author: Martha Stewart
Shake up the standard fish fry night with this meal. Much easier than deep-frying, strips of firm white fish are coated in panko and baked in the oven until crisp on the outside and flaky and tender on...
Author: Martha Stewart
Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.
Author: Martha Stewart
Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough...
Author: Martha Stewart
Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red...
Author: Martha Stewart
One pot, family-friendly, and under one hour? Sign us up for this flavorful recipe inspired by the Indian-American classic. This recipe can also be made with one pound of sliced skinless chicken breasts....
Author: Martha Stewart
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
Author: Martha Stewart
What kid doesn't love a good fish stick? Parents will be nibbling at these as well.
Author: Martha Stewart
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up...
Author: Martha Stewart
To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.
Author: Martha Stewart
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Author: Martha Stewart
Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each...
Author: Martha Stewart
Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!
Author: Martha Stewart
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables...
Author: Martha Stewart
This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive...
Author: Martha Stewart
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Author: Martha Stewart
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic...
Author: Martha Stewart
Orange slices are a common addition to spinach salad, but grapefruit is also delicious.
Author: Martha Stewart
Sauteed almonds make a zesty topping for panfried trout. For a light, quick supper, serve the fish with baby lettuce leaves and lemon wedges.
Author: Martha Stewart
This recipe, courtesy of Lost Kitchen chef and owner Erin French, also works very well with salmon or swordfish.
Author: Martha Stewart
Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.
Author: Martha Stewart
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes...
Author: Martha Stewart
King-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving.
Author: Martha Stewart
Author: Martha Stewart
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+...
Author: Martha Stewart
This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian...
Author: Martha Stewart
Rich salmon stands up to an assertive mustard sauce. The combination of grainy and Dijon mustards gives both body and toothsomeness to the sauce.
Author: Martha Stewart
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Author: Martha Stewart
Keep a few staples in your pantry to make dinner on nights when you're not going to get to the grocery store.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.
Author: Martha Stewart
If you've only ordered shrimp scampi in restaurants, prepare to be shell-shocked-it's actually quite easy to make at home. This recipe, which includes a quick stock to intensify the sauce, guarantees jumbo...
Author: Martha Stewart
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Author: Martha Stewart
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with...
Author: Martha Stewart
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Author: Martha Stewart
Host an inviting lunch with this family-style main dish from Provence.
Author: Martha Stewart
Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.
Author: Martha Stewart
Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor.
Author: Martha Stewart