1,189 millet recipes

Fish are meant to fry, but try this alternative that is sure to change your mind in seconds!

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Quick, easy and tasty. A delicious yet light dish that creates a complete dinner in one package and super easy to clean up.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.

Mariscada is a Brazilian fish stew built on cod, shrimp, clams, and mussels simmered with tomato, onion, coriander, and a pinch of saffron. Coastal cooking in one pot.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Pan-fried shad fillets double-coated in brown mustard and seasoned breadcrumbs. Crispy, tangy, and ready in 30 minutes with a squeeze of lemon.

Today, you should try this way to cook a trout with almond, very easy,only 30 mins, you can share a very delicious almond trout with your families, all the stuff in this dish are very healthy,if you want to keep fit, balance protein, try it, it contains fish protein and vegetable protein, very perfect!

This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

Flour-dusted trout fillets pan-seared in fragrant walnut oil, finished with toasted walnuts and a splash of sherry vinegar. Elegant enough for company, easy enough for Tuesday.

Pork, potatoes and mushrooms flavored with crushed coriander seed.

This is my no-fail party recipe... always receives compliments and is devoured every time. I have even memorized the recipe because so many people ask for it at parties!!

Three-ingredient venison medallions baked between anchovy fillets until tender and deeply savory. Olive oil, salt from the sea, and the clean flavor of wild game. Minimalist and elegant.