Dale Earnhardt's Fish and Vegetable Rolls

Source: NASCAR Cooks with Tabasco Brand Pepper Sauce

• Ready In: 25 mins
• Serves: 4

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.