Dale Earnhardt's Fish and Vegetable Rolls

southern chef in louisiana's Note:

Source: NASCAR Cooks with Tabasco Brand Pepper Sauce

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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.

Reviews

[SallyG]

Used Tilapia. It was great. Loved the mustard sauce.

[morgainegeiser]

This is a very good flounder recipe, I often find the recipes for white fish don't always work well with flounder, but this one has a lovely taster with a little zing to it. Plus I love asparagus.

[surus]

Simple to make and looks very nice on the plate. The dill and Dijon are a good combination. I might add some parmesan or other cheese next time. My fillets were small so I only cooked this for 10 min. in a convection oven and they were just right. I did not use the carrots but increased the amount of asparagus to 4-5 spears per fillet. Delicious!