568 millet recipes

Prepare your own salad with this easy recipe that's perfect to use when those backyard barbecues come around the corner!

Kangaroo steak with wild mushrooms and red wine, seared fast in butter and served pink inside. An authentic Australian recipe ready in 15 minutes on a skillet or barbecue plate.

Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.

Honey soy baked salmon is a 2-ingredient weeknight dinner, flaky fillets glazed with sweet-salty marinade and baked hot for caramelized edges. On the table in under 30 minutes.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Gravlax, the Scandinavian cured salmon: fresh fillets buried in salt, sugar, dill and white pepper, weighted and cured for days until silky. Sliced thin and served with mustard-dill sauce.

Try this scrumptious favorite that is considered a delicacy in the Outback.

Two-ingredient fish and cheese chowder: flaked white fish simmered low with cheese until rich and creamy. The simplest possible pantry-style comfort soup.

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.

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.

Easy stuffed red snapper layers fish fillets over sauteed onion and tops with cornbread stuffing for a four-ingredient Southern-style baked dinner. Ready in under an hour.

Plukfisk is a traditional Danish dish of flaked boiled codfish folded into a creamy white sauce with potatoes and mustard. Cozy Scandinavian comfort food in 30 minutes.

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.

Balsamic-glazed salmon with Dijon mustard, pan-seared and coated in a tangy reduced vinegar glaze. A 4-ingredient, 30-minute dinner that's elegant enough for company.

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

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.