Dale Earnhardt's Fish and Vegetable Rolls |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Source: NASCAR Cooks with Tabasco Brand Pepper Sauce Ingredients:
12 asparagus spears |
2 carrots, peeled and cut into thin strips |
1/4 cup mayonnaise |
2 tablespoons seasoned dry bread crumbs |
2 tablespoons country-style dijon mustard |
1 tablespoon chopped fresh dill or 1 teaspoon dried dill |
1 teaspoon tabasco sauce |
4 flounder fillets or 4 sole fillets |
Directions:
1. In a 12-inch skillet over high heat, combine asparagus, carrots, and enough water to cover vegetables; bring to a boil. Reduce heat to low and simmer 2 to 3 minutes or until vegetables are crisp-tender; drain.
2. Preheat oven to 450 degrees F.
3. In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and TABASCO® Sauce. Spread half of mixture on top sides of fish fillets. Top each fillet with one-fourth of cooked asparagus and carrots. Roll fish around vegetables and place seam side down in a greased 12 x 8 x 2-inch baking dish. Spread remaining mustard mixture on tops of fish rolls. Bake 12 to 15 minutes or until fish flakes easily when tested with a fork.
4. Makes 4 servings.
|
|