216 millet flour recipes

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.

Roast cod with a crispy French persillade crust of garlic and parsley, served on wilted spinach with black olives and lemon. An elegant 30-minute dinner.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Fried calamari with spicy anchovy mayonnaise: squid rings in a graham cracker and flour coating fried crisp, served with a bold anchovy-cayenne dipping sauce. A restaurant appetizer at home.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Baked catfish fillets coated in Parmesan cheese and flour, topped with sliced almonds and melted butter. A crispy, golden fish dinner ready in 45 minutes.

A proper British fish cobbler with cod fillets in homemade cheese sauce, topped with cheesy scone rounds baked until golden and puffy. Hearty, warming comfort food that comes together in 40 minutes.

Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans' legendary Commander's Palace. Creole-seasoned, buttery, and ready in 30 minutes.

Pork tenderloin Provencale seared and crusted with bread crumbs, then finished in the oven. Served with a tapenade of black olives, capers, and anchovies.

Pan-fried cod or snapper coated in grated Parmesan cheese with a lemon-Worcestershire kick, finished in the oven. A crispy, golden fish dinner ready in 35 minutes.

Olive Garden copycat seafood Torcello with cod, clams, shrimp, and crab in a garlic-sherry bechamel sauce tossed with radiatore pasta. A rich, restaurant-style seafood pasta you can make at home.

Almond-crusted yellowtail fillets pan-fried until golden, then drizzled with a buttery amaretto sauce. An elegant seafood dinner with a nutty, slightly sweet finish, ready in 45 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.

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.