1 tbsp. butter
2 tbsp. skim milk
1 egg yolks, beaten
2 tsp. lemon juice
1/4 tsp. tarragon leaves
1/8 tsp. dry mustard
4 fish fillets (about 12 oz.)
8 oz. fresh broccoli, cut into spears

Combine butter and milk in 1 cup glass measure. Microwave (high) 45 to 60 seconds or until boiling hot. Blend in egg yolk until smooth. Stir in lemon juice, tarragon and mustard.

Microwave (high) 30 to 60 seconds or until slightly thickened, stirring every 15 seconds. Beat until light and creamy. Set aside.

Place fillets on flat surface. Trim broccoli so no stalks are more than 1/4 inch thick. divide broccoli among fillets. Starting at narrow end, roll up each filet around broccoli. Place seam side down in 8 inch square microwave safe baking dish. Cover loosely with plastic wrap.

Microwave (high) 5 to 6 minutes or until fish flakes apart easily and broccoli is tender crisp, rotating dish once. Let stand 5 minutes. Serve with sauce. About 4 servings 125 calories each.

Tips: frozen broccoli can be used. Microwave a 10 oz. package 4 to 5 minutes or until thawed. Roll up as directed.

Fresh or frozen asparagus spears can be substituted for broccoli. Use about 8 oz. trimed spears.