Millet recipes

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

Juniper Marinated Medallions of Caribou Fillet recipe

Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.

Pan-seared beef fillets crusted with shredded potatoes, Parmesan, and onion, crisped in butter, then finished in a hot oven. A steakhouse riff on filet mignon with a built-in potato pancake on top.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Grilled Salmon Fillets in Lettuce with Mustard recipe

Trey Trung Kroeung: Cambodian catfish simmered in a fragrant lemongrass kroeung paste and coconut milk. Authentic Cambodian fish curry with galangal, kaffir lime, and turmeric.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Hake fillet wrapped in serrano ham over spinach, served with homemade potato gnocchi and a creamy roasted red pepper sauce. A restaurant-worthy plated dinner that layers flaky white fish, crisp-salty ham, and silky sauce.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

Microwave grains blend brown rice, pearl barley, and millet cooked together in 10 minutes on high. A simple, nutty whole grain base for chili, beans, or sauce.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Turkey Fillets with Pine Nuts Capers and Raisins recipe

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.