336 millet recipes

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.

If you love fish, you will enjoy this delicious dish that will have you licking your lips!

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Steamed fish fillets drizzled with soy sauce and toasted sesame oil, cooked in a bamboo steamer in under 10 minutes. Three-ingredient dinner that's gluten-free when made with tamari.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

This is the easiest way I know to cook tender and delicate salmon. It's especially good prepared with fresh dillQbut if you prefer chives or basil, it's still a delightful dish.

A tangy and delicious fish dish that has a unique flavor it gets from the apricots.

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.

Steamed king salmon strips folded over spinach leaves, served on basil sauce with Belgian endive spears and salmon caviar. An elegant, light seafood dish ready in minutes.

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

Baked salmon fillets topped with pistachio-basil compound butter made from pistachios, fresh basil, garlic, and lime juice. Baked in white wine for an elegant, easy dinner.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Summer means fishing! So enjoy this dish that is perfect with rice or potatoes!