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Fish Rolls With Asparagus

American.foodie's picture
Fish rolls with asparagus are made with fresh flounder fillets. Prepared with an asparagus filling, the fish rolls are cooked in a slightly thick mushroom and vegetable juice sauce herbed with dill. Simmered to doneness till the fish flakes easily, the flounder asparagus rolls can be served with sides of choice.
  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)
  Cornstarch 1 Tablespoon

Divide asparagus evenly among fish fillets.
Roll up fillets jelly-roll fashion; secure with toothpicks, if necessary.
Set aside.
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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

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

Fish Rolls With Asparagus Recipe