movieguy Posted June 14, 2005 Report Share Posted June 14, 2005 Dale Earnhardt's Fish and Vegetable Rolls Source: NASCAR Cooks with Tabasco Brand Pepper Sauce 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 tablespoons chopped fresh dill or 1 teaspoon dried 1 teaspoon Tabasco® brand Pepper Sauce 4 flounder or sole fillets 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. Preheat 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 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. Makes 4 servings. Link to comment Share on other sites More sharing options...
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