Spicy Catfish Rolls

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  • 1 tablespoon butter or margarine
  • 1 medium carrot, peeled and cut into 4-inch-long thin strips
  • 1 small leek, cut into 4-inch-long thin strips
  • 8 asparagus, cut into 4-inch-long pieces
  • 4 catfish fillets
  • 1 teaspoon TABASCO® brand Original Red Sauce, divided
  • 1 teaspoon salt, divided
  • 1 cup half-and-half
  • 1 tablespoon fresh chopped dill or chives


Melt butter in 10-inch skillet over medium heat. Add carrot, leek and asparagus; cook about 5 minutes, stirring occasionally. Divide vegetables into 4 small bundles.

Place catfish fillets on work surface. Brush fillets with 1/2 teaspoon TABASCO® Sauce; sprinkle with 1/2 teaspoon salt. Place a vegetable bundle on each fillet. Roll fillets around vegetables; secure with toothpicks.

Arrange fillets in 10-inch skillet; fill with water to cover. Heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. With slotted spatula, remove rolls to platter.

Meanwhile, heat half-and-half, 1/2 teaspoon salt and 1/2 teaspoon TABASCO® Sauce in small saucepan over medium heat until heated through. (Do not boil or mixture will curdle.) Stir in dill. Spoon mixture over catfish rolls. Serve immediately.

Makes 4 servings.

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