These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.
Author: Martha Stewart
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
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
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
The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.
Author: Martha Stewart
Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.
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
Author: Martha Stewart
Author: Martha Stewart
Our tasty version of a classic Nicoise salad can also be turned into a sandwich.
Author: Martha Stewart
After a long, slow roasting in the oven, salmon becomes even more succulent.
Author: Martha Stewart
Halibut is the perfect partner for this robust sauce.
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
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light"...
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
The yuzu is a relative of an Asian breed of mandarin orange, and its unique taste touts hints of lemon and grapefruit. It perks up a piece of salmon with citrusy charm, making an ordinary dinner more exciting....
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
Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.
Author: Martha Stewart
To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table.
Author: Martha Stewart
Little ones will have fun measuring and mixing ingredients for the tuna melts.
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
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Author: Martha Stewart
Protein-rich sea scallops make this main dish satisfying and healthy.
Author: Martha Stewart
This dish comes together in a flash, making it ideal for weeknight dinners. Serve it with our Roasted Sesame Asparagus and some rice or couscous.
Author: Martha Stewart
This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.
Author: Martha Stewart
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Author: Martha Stewart
One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.
Author: Martha Stewart
Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is...
Author: Lauryn Tyrell
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
Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps. This versatile recipe is equally delicious...
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 delicious one-pan meal is convenient and makes dishwashing easy.
Author: Martha Stewart
This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.
Author: Martha Stewart
Put your broiler to good use with this recipe featuring salmon and pineapple brushed with a maple syrup and cayenne glaze that's done in 20-minutes.
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
This piquant open-face sandwich gets its kick from best-quality jarred salsa.
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
This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.
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
Select fillets that each weigh four to five ounces. If they are large, cut them in half.
Author: Martha Stewart
Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls.
Author: Martha Stewart
These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.
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
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Author: Martha Stewart
Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.
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
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