Over the last couple of years as I have been writing this blog, it has always been a challenge in classifying meals in order to appeal to the wide variety of diets out there. For those reading this on the site (versus an email), you can see the results of my latest efforts with menus at the top of the screen.
I take a four pronged approach to my classification. The first is major ingredient. I know that when I am at a recipe site, I’ll often look for a chicken recipe. Or a pork one. I have a dozen or so major ingredients to choose from.
The second choice is cooking style. Ready to grill out? Want to use your slow cooker? You can find the appropriate recipes here.
The third choice is the course. Need an appetizer in a pinch? Tired of all the same old side dishes you make every week? How about a great dessert or a savory main dish? Looking by course is for you.
The last, and the most difficult, is by diet. First off, there are a bazillion diets out there. There are faith based diets (kosher, Buddhist, Hindu, etc…), vegetarian based diets (vegan, pescatarian, raw food, etc…) and health/weight loss based diets (Adkins, gluten-free, paleo, diabetic, etc….). If I were to classify each recipe for each of the possible diets, I’d not only go crazy, but would create a monster site. Because of that I’ve chosen just a few to highlight. I have low carb as one because from time to time my family has lived a low carb lifestyle and I have a lot of low carb dishes. Next is kosher as I guessed for my readership it is the largest faith-based diet. Last is vegetarian and vegan as I think everyone can use some of those recipes from time to time.
Here is a great pescatarian, kosher dish.
The bag is my Stove Top stuffing as I buy it in bulk.
Making the rub.
You don’t get much stuffing with these thin little rolls, but it is enough.
Spiced and ready for the pan.
Browning up nicely.
Prep Time: 10 min | Cook Time: 30 min | Makes: 4 servings
- 2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
- 1 cup hot water
- 2 Tbsp. butter or margarine
- 4 whitefish fillets (1 lb.)
- 1 tsp. black pepper
- 1 tsp. dried oregano leaves
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. ground red pepper (cayenne)
- 3 Tbsp. oil
MIX stuffing mix, water and butter; let stand 5 min. Stir. Spoon onto fish; roll up, starting at 1 short end of each fillet. Secure with toothpicks; set aside.
MIX seasonings in shallow dish. Add fish; turn to evenly coat all sides of each roll-up.
HEAT oil in large skillet. Add fish; cook 20 min. or until browned on all sides and fish flakes easily with fork, turning occasionally. Discard toothpicks before serving.