Millet recipes

Pan-fried fish with dill rice plates golden butter-crisped fillets over dill-scented basmati, finished with a tangy lime, caper, and yogurt dill sauce. A light, fast weeknight fish dinner.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.

Salmon baked in foil packets on a bed of spinach, topped with a creamy horseradish walnut sauce. An elegant one-packet dinner with easy cleanup.

Baked fish fillets topped with a cilantro, lime, jalapeno, and toasted almond sauce. A light Mexican-style seafood dish with bright, fresh flavor.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Crispy beer-battered fish fillets inspired by Arthur Treacher's. Soaked in milk and lemon juice, dipped in a seasoned pancake batter, and deep-fried golden.

Grilled sole fillets topped with a bold Catalan romesco sauce blending tomatoes, hot chilies, toasted hazelnuts, garlic, fresh mint, and dry sherry. Ready in 30 minutes.

Catfish fillets baked with butter, white wine, and lemon, then drizzled with a rich Frangelico hazelnut cream sauce and toasted pecans. Creole elegance in 30 minutes.

Baked flounder fillets in a browned butter sauce with garlic, white wine, lemon, and parsley. Ready in 30 minutes and works with any white fish. Quick, elegant weeknight dinner.

Fish chowder with bacon, diced potatoes, and fish fillets simmered in a creamy half-and-half broth with thyme. A simple New England-style chowder ready in 45 minutes.

Herb crusted cod plates a parsley-cilantro breadcrumb crusted cod fillet on wilted baby bok choy with a silky corn-ginger broth. Fusion fish dinner ready in 45 minutes.