Dale Earnhardt's Fish And Vegetable Rolls

Total Time: 25 mins Preparation 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

Recipe

• 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.