| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, And, Seafood | 4 | Servings | |
INGREDIENTS
| 4 | Fish filets ;such as sole | |
| 1 | c | Mayonnaise |
| 2 | tb | Lime juice |
| Salt and pepper; to taste | ||
| 1 1/2 | tb | Mustard; Dijon |
| 12 | Asparagus spears | |
| 1 | tb | Butter |
| 1 | Tangerine or mandarine | |
| 2 | tb | Tangerine juice |
| Tarragon; optional |
INSTRUCTIONS
1 Wash the fish with the lime juice and season with salt. 2.Quickly saute the asparagus in the 3 Roll each fish filet around 3 asparagus spears. In such a way that the green appears 4. Mix mayo, mustard,juice.tarragon and pepper 5. Coat well each roll with the mixture 6. Plce fish in a bakimg dish and grated the tangerine rind. 7. Spread diced tangerine 8. Bake 35 minutes. NOTES : This fish is just incredible: easy, beautiful presentation and delicious. My own creation. Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on May 09, 1998
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