Millet/8 recipes

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

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

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Maple-basted broiled bluefish: oily Atlantic fish brushed with pure maple syrup, allspice, salt, and pepper, broiled or grilled until lightly caramelized. New England seafood in 20 minutes.

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.

Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.

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.

Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.

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.

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.

A delicious and hearty New England fish chowder is packed with flavor. Serve it with some crusty bread aside.

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

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.

Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.

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.