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Fish And Asparagus Bundles

Diet.Chef's picture
  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
  Salt 1⁄4 Teaspoon

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.

Recipe Summary

Side Dish

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