Fish Rolls With Asparagus
|Fresh asparagus/1 package, 10 ounces frozen asparagus spears||1⁄2 Pound, cut into 4 inch spears|
|Flounder fillets||1 1⁄2 Pound|
|Sliced mushrooms||2 Cup (32 tbs)|
|Vegetable juice||1 Cup (16 tbs)|
|Dill weed/1/2 teaspoon dried dill weed, crushed||1 Tablespoon (Fresh)|
Divide asparagus evenly among fish fillets.
Roll up fillets jelly-roll fashion; secure with toothpicks, if necessary.
Spray 10-inch nonstick skillet with vegetable cooking spray.
Over medium heat, cook mushrooms until lightly browned.
In small bowl, stir together juice, dill and cornstarch until smooth.
Gradually stir into skillet.
Cook over medium heat until mixture boils and thickens.
Place fish rolls in sauce.
Reduce heat to low.
Cover; simmer 15 minutes or until fish flakes easily when tested with fork.
Serving size: Complete recipe
Calories 1154 Calories from Fat 442
% Daily Value*
Total Fat 49 g75.6%
Saturated Fat 19.3 g96.6%
Trans Fat 0 g
Cholesterol 384 mg128%
Sodium 2270.5 mg94.6%
Total Carbohydrates 85 g28.5%
Dietary Fiber 8.8 g35.4%
Sugars 32.7 g
Protein 96 g191.8%
Vitamin A 127.3% Vitamin C 145.3%
Calcium 49.3% Iron 73.6%
*Based on a 2000 Calorie diet