Dale Earnhardt's Fish and Vegetable Rolls

  • 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 Texas Pete Hot 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.

Heat oven to 450 degrees F.

In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and Texas Pete 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.