Fish and Asparagus Rolls

Servings: Four Servings (when served with rice and a salad) Two Servings (just fish and asparagus)

Fish and Asparagus Rolls

Great served over rice pilaf. The colors of this dish are bright and beautiful; the fish and asparagus rolls score a “10” for presentation!

Ingredients

  • 4 fresh or frozen, thawed fish fillets
  • (I used Tilapia) But you can use any meaty, firm fleshed fish
  • Walleye season is approaching in Michigan and I intend to try this recipe with the fish that my husband catches (?), and will report back with results!
  • 12 asparagus spears, look for the fat ones, they have more flavor than the pencil thin
  • 1 T olive oil
  • 1 T unsalted butter
  • 3 large mushrooms, sliced
  • 1 stalk celery, chopped
  • ¼ cup onion, chopped
  • 2 cloves garlic, minced
  • 2 roma tomatoes, peeled and chopped
  • ½ cup dry white wine, I used Chardonnay
  • ½ tsp dried basil
  • ¼ tsp salt

Instructions

  1. Place thawed tilapia fillets on paper toweling and pat dry. Season lightly with salt and pepper.
  2. In covered saucepan, blanch roma tomatoes for one minute in boiling water until you see the skin split. Remove with slotted spoon, cool slightly, peel skin off tomatoes and dice.
  3. Cut asparagus into 6 inch pieces. If you can get the thick asparagus and not the pencil thin, all the better! In same covered saucepan that you blanched tomatoes in, cook THICK fresh asparagus in small amount of boiling salted water for 5 minutes, until almost tender. Pencil thin asparagus will require much less cooking time! Remove with slotted spoon onto plate, and cool slightly. Wrap tilapia filets around 2 or 3 spears of asparagus, secure with a long pick.
  4. While asparagus is cooking, heat 1 T olive oil and 1 T butter in medium saute pan over medium heat. Add celery and onion, cook for 3 minutes. Add mushrooms, cook another 4-5 minutes, until the veggies are soft. Add minced garlic, stir. Add white wine and cook until wine has reduced in half. Stir in dried basil, pinch salt, pinch pepper and chopped tomatoes. Cook for one minute. Add fish and asparagus rolls, seam side down, cover, reduce heat to medium or medium low and simmer for 7 minutes.
  5. Spoon sauce over fish bundles every couple of minutes.
  6. Remove fish to platter, keep warm.
  7. Reduce tomato mixture in pan, uncovered, until slightly thickened.
  8. Spoon over fish bundles and enjoy!
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