Millet recipes

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Baked orange roughy brushed with a buttery Worcestershire and herb glaze. Simple enough for weeknight dinners with just six ingredients and minimal prep.

Sauteed lehi fish with a fresh papaya-pineapple pepper relish tossed with sweet chili sauce and cilantro. A quick Hawaiian-inspired seafood dinner with tropical flavors.

Muggine in bianco: Italian-Jewish cold poached bass set in its own natural aspic, unmolded and decorated to look like a whole fish with mayonnaise and lemon. A classic Shabbat showpiece.

English muffin mini pizzas with mozzarella, tomato sauce, oregano, and your choice of pepperoni, sausage, anchovy, or mushroom toppings. Ready in 15 minutes in the microwave.

Stuffed tomatoes filled with anchovy-spiked toasted bread cubes, Parmigiano-Reggiano, and the reserved tomato flesh. Classic Italian-Mediterranean side dish baked in a shallow water bath.

Creamy herring salad layers marinated herring with sliced apple, onion, and a sour cream-yogurt dressing. German-style smorgasbord classic that marinates for 5 hours and finishes with fresh dill.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Salmon baked in parchment paper (en papillote) with Dijon glaze, tri-color bell peppers, red onion, and lemon juice. Steams in its own juices for a healthy one-packet meal.

Quiche Nicoise is a Provençal savory tart with slow-cooked tomatoes, anchovies, olives, and herbes de Provence baked into an egg custard. Southern French cafe flavors in one slice.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Fried calamari with spicy anchovy mayonnaise: squid rings in a graham cracker and flour coating fried crisp, served with a bold anchovy-cayenne dipping sauce. A restaurant appetizer at home.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.