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Fish And Asparagus Bundles

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  Sole fillets/Flounder / other fish fillets 4 (fresh or frozen)
  Fresh asparagus/1 package of 8-ounce frozen asparagus spears 3⁄4 Pound
  Butter/Margarine 1 Tablespoon
  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)
  Dry white wine 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Snipped mint/1/2 teaspoon dried mint, crushed 2 Teaspoon (Fresh)
  Dried basil 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon

Thaw fish, if frozen.
Cut fresh asparagus into about 6-inch lengths.
In covered saucepan cook fresh asparagus in small amount of boiling salted water for 8 to 10 minutes or till almost tender.
Dot fillets with butter or margarine; sprinkle with a little salt.
Place asparagus across fillets; roll up fillets and fasten with wooden picks.
Place fish rolls, seam side down, in 10-inch skillet.
Add tomatoes, mushrooms, celery, onion, wine, garlic, fresh or dried mint, basil, and 1/4 teaspoon salt.
Cover tightly; simmer for 7 to 8 minutes or till fish flakes easily when tested with a fork.
Remove fish to platter; keep warm.
Boil tomato mixture gently, uncovered, about 3 minutes or till slightly thickened.
Spoon over fish rolls.

Recipe Summary

Side Dish

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