1,189 millet recipes

Filets of sole in white wine sauce poaches delicate sole in an oven-warmed bath of clam juice, dry white wine, garlic, bay leaf, and peppercorns. Elegant French-style fish, low in fat and big in flavor.

Alice's zucchini crust pizza swaps dough for a golden crust of grated zucchini bound with egg, parmesan and basil. A low-carb, veggie-packed base for all your favorite pizza toppings.

A good salad needs a good dressing. This caesar salad dressing for sure makes your salad taste delicious, and it's so easy to make.

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

This healthy version of Caesar salad has great flavor. For a complete dinner you can add cooked chicken breasts and toss in salad.

A rich and delicious and satisfying salmon dish that even meets all the requirements of a Paleo diet.

Wow, this recipe turned out great. Cooking down the wine and tomatoes really built up a huge amount of tangy flavor.

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Dolphin fish, AKA Mahi mahi served on top of a red onion couscous with a fresh Papaya Avocado salsa. Wonderfully presented and delicious.

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

Pan seared salmon is gently tossed with browned mushrooms, broccoli, some good extra-virgin olive oil and fresh lemon juice.

Seafood burgers made from fresh cod, grilled and stacked on English muffins with grilled tomato and a zippy basil-caper tartar sauce. A light, fast fish burger that beats anything from the freezer aisle.

Not only delicious, but it also helps you keep a good diet.

Classic French Sole Veronique: fillets poached in white wine, draped in a velvety cream sauce with seedless grapes and mushrooms, then broiled until golden and bubbly.

Baked fish with a quick flavourful confit of two kinds of tomatoes and citrus.

Creamy yet refreshing. The salmon and new potatoes were tossed with a creamy dressing, and it was so tasty.