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DALE EARNHARDT'S FISH AND VEGETABLE ROLL




Source of Recipe


recipe goldmine


Recipe Link: http://recipegoldmine.com

List of Ingredients





12 asparagus spears
2 carrots, peeled and cut into thin strips
1/4 C. mayonnaise
2 T. seasoned dry bread crumbs
2 T. country-style Dijon mustard
1 T. chopped fresh dill or 1 tsp. dried
1 tsp. Tabasco® brand Pepper Sauce
4 flounder or sole fillets



Recipe



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.

Preheat oven to 450ºF.

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.

Makes 4 servings.