1,189 millet recipes

This dish is a hearty meal itself. The puttanesca and fra diavolo in the sauce produce a memorable accompaniment to shrimp as well as mussels, clams or even canned or frozen lobster meat.

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

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.

Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.

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.

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.

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.

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

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.

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

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

Grilled mullet fillets tenderized in fresh lime juice and basted with butter over hot coals. Only 5 ingredients for a simple, smoky, Southern-style fish right off the grill.

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.

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