Fish And Asparagus Bundles
|Sole fillets/Flounder/other fish fillets||4|
|Fresh asparagus/One 8-ounce package frozen asparagus spears||2⁄3 Pound|
|Tomatoes||2 Medium, peeled and cut up|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs), chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Snipped mint/1/2 teaspoon dried mint, crushed||2 Teaspoon (Use Fresh)|
|Dried basil||1⁄2 Teaspoon, crushed|
Thaw fish, if frozen.
Cut fresh asparagus into about 6-inch lengths.
In a covered saucepan cook cut fresh asparagus in a small amount of boiling, lightly salted water for 8 to 10 minutes or till almost tender.
Drain asparagus well.
Sprinkle fish with a little salt.
Place cooked asparagus across fish fillets; roll fish around asparagus and fasten securely with wooden picks, Place fish rolls, seam sides down, in 10-inch skillet.
Add tomatoes, mushrooms, celery, onion, wine, garlic, mint, basil, and salt.
Cover skillet tightly; simmer over low heat for 7 to 8 minutes or till the fish flakes easily when tested with a fork, Remove fish rolls to a warm platter; discard wooden picks.
Cover the fish rolls and keep warm.
In the skillet boil tomato mixture gently, uncovered, about 3 minutes or till slightly thickened.
Spoon the tomato mixture over the fish rolls.
Garnish with fresh mint, if desired.