Dale Earnhardt's Fish and Vegetable Rolls

1. 1

   In a 12-inch skillet over high heat, combine asparagus, carrots, and enough water to cover vegetables; bring to a boil.

2. 2

   Reduce heat to low and simmer 2 to 3 minutes or until vegetables are crisp-tender; drain.

3. 3

   Preheat oven to 450 degrees F.

4. 4

   In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and TABASCO Sauce.

5. 5

   Spread half of mixture on top sides of fish fillets.

6. 6

   Top each fillet with one-fourth of cooked asparagus and carrots.

7. 7

   Roll fish around vegetables and place seam side down in a greased 12 x 8 x 2-inch baking dish.

8. 8

   Spread remaining mustard mixture on tops of fish rolls.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.