Preparation:
Thaw fish if frozen. Rinse fish with cold water; pat dry with paper towels. Set aside. Steam broccoli for 5 minutes, or until crisp-tender but not fully cooked; drain. Divide fish and broccoli spears into 6 equal-size serving portions. Sprinkle fish with 1/2 teaspoon salt. To assemble roll-ups, place a small bundle of broccoli spears on each fish portion alternating direction of flowerets within each bundle; roll up. Set aside. In large skillet, combine wine, water, butter, green onion, lemon juice and bay leaf; bring to boil. Reduce heat. Add roll-ups, seam side down; sprinkle with remaining salt. Cover and simmer slowly for 12-15 minutes, or until fish flakes easily when tested with a fork. Using wide spatula transfer roll-ups to warm serving platter, reserving broth. Turn heat to medium-high and reduce broth until slightly thickened. Pour sauce over roll-ups. Garnish with pimiento strips if desired. |
