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Home Foodnew England Clam Chowder With Oysters

DALE EARNHARDTs FISH N VEGETABLE ROLLS Recipe

Ingredients

How to make it

  • 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.
  • Heat oven to 450 degrees F.
  • 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 9x13-inch 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.

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The Cook

ozsmom Nepean, CA

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