Millet recipes

Light and lean baked red snapper fillets topped with a simmered vegetable sauce of celery, onion, and green pepper in vegetable juice. A quick low-calorie seafood dinner that's ready in under 45 minutes.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that's salty, garlicky, and completely addictive.

Start a party in your crockpot with this succulent fish dish that uses grated lemon and orange zest.

Bagna Cauda pasta sauce with 15 garlic cloves, anchovies, roasted garlic, and cream, reduced and tossed with ziti and carrot matchsticks. A rich Piedmontese-inspired pasta in 40 minutes.

Curry-spiced pan-fried fish coated in grated carrots and breadcrumbs for a crispy, golden crust. A quick Indian-inspired dinner ready in 30 minutes with simple pantry ingredients.

An Italian-inspired tuna and new potato salad with green beans, dressed in pesto mayonnaise with mashed anchovies. Think salade niçoise meets Genoa in one bowl.

Microwave trout almondine with butter-toasted slivered almonds, dill, lemon, and parsley. A quick weeknight fish dinner that delivers classic French flavors in about 10 minutes.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Green goddess-style salad dressing blends mayonnaise, yogurt, mixed greens, lemon juice, and optional anchovy into a creamy, herb-packed dressing. Ready in 10 minutes.

Broiled catfish with lemon and dill served over rice pilaf tossed with zucchini, carrot strips, and mayonnaise. A 30-minute weeknight dinner built around pantry-ready fish.

Fish and corn chiles rellenos Hunter-style: roasted poblanos stuffed with flaked sole, sweet corn, crispy potatoes, onion, and Monterey Jack. A Mexican coastal twist on the classic.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

Crimini-shingled mahi mahi: fish fillets crowned with thin-sliced mushrooms seared golden, served on garlic mashed potatoes with slow-roasted tomato petals. A restaurant-style seafood plate.

Fresh salmon cakes bound with cornflake crumbs, celery, and thyme, pan-fried golden and served with a horseradish-spiked lemon-herb mayonnaise. A bistro-style seafood dinner.