DALE EARNHARDTs FISH N VEGETABLE ROLLS
From ozsmom 14 years agoIngredients
- 12 asparagus spears shopping list
- 2 carrots, peeled and cut into thin strips shopping list
- 1/4 cup mayonnaise shopping list
- 2 tablespoons seasoned dry bread crumbs shopping list
- 2 tablespoons country-style Dijon mustard shopping list
- 1 tablespoons chopped fresh dill or 1 teaspoon dried shopping list
- 1 teaspoon Tabasco brand pepper sauce shopping list
- 4 flounder or sole fillets shopping list
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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