Millet/3 recipes

Quick microwave red snapper topped with zucchini, melted cheese, and a punchy homemade tomato-chili sauce spiked with horseradish and Worcestershire. A light, low-fat fish dinner ready in under 30 minutes.

Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.

Baked walleye fillets in herbed tomato sauce topped with melted mozzarella cheese. An easy Italian-style fish dinner with just eight ingredients.

Individual beef Wellington wraps seasoned beef tenderloin fillets with mushroom pate in puff pastry, baked golden brown. Date-night dinner for two, ready in 40 minutes.

Vegan pecan spice cookies sweetened with maple syrup and barley malt. Whole wheat flour, chopped pecans, raisins, and warm star anise, cinnamon, and nutmeg. Dairy and egg free.

Mughlai-style chilli chicken with whole cardamom, cinnamon, cloves, yogurt, saffron, coconut cream, and almonds. Aromatic North Indian curry simmered in ghee.

Microwave flounder or sole fillets rolled with chives, dill, and mustard, wrapped in lettuce leaves. A light, quick fish dinner ready in under 10 minutes.

Sea bass simmered in a fragrant homemade curry paste of lemongrass, turmeric, ginger, and cumin with coconut milk. A from-scratch Thai fish curry that's deeply aromatic and satisfying.

A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.

Homemade pickled herring fillets simmered in a sweet-spiced vinegar brine with cinnamon sticks, allspice, mace, peppercorns, cloves, and onion. A traditional German preparation made for big batches.

Sauteed trout fillets with a warm bacon, chive, and lemon pan sauce. Lightly floured and golden-brown in minutes, this simple fish dinner comes together in one skillet.

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

This is a low-fat recipe, and very healthy and tasty!

Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.

Bluefish baked en papillote over wild rice, barley, and snow peas with sauteed mushrooms and red peppers. A light, herb-seasoned parchment packet dinner ready in 40 minutes.