Dale Earnhardt
Fish and Vegetable Rolls

Yield: 4 servings

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 tablespoons chopped fresh dill or 1 teaspoon dried
• 1 teaspoon Tabasco brand Pepper Sauce
• 4 flounder or sole fillets

Instructions

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. Heat 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.
4. Bake for 12 to 15 minutes or until fish flakes easily when tested with a fork.

Attribution

NASCAR Cooks with Tabasco Brand Pepper Sauce