Bluefish in Parchment

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Bluefish in Parchment Ingredients

1 tb + 1 tsp Margarine; tub	4 Parchment paper (12" squares
. style, reduced calorie	. or aluminum foil
1/2 c Scallions; chopped	1 1/2 c Barley; cooked
1 c Mushrooms; thinly sliced	1 1/2 c Snow peas
1 c Red bell pepper; thinly	1/2 c Wild rice; cooked
. sliced	4 Bluefish or salmon fillets
1/4 ts Dried savory	. 3 to 4 oz each
1/4 ts Dried marjoram	1/4 ts Salt

Instructions for Bluefish in Parchment

1. In medium nonstick skillet, melt margarine. Add scallions; cook, stirring frequently, 2 minutes. Add mushrooms, pepper, savory and marjoram; stir-fry 4 minutes, until just tender, set aside. 2. Preheat oven to 400?F. Cut each parchment square into a large heart shape and place on work surface. In medium bowl, combine snow peas, barley and rice. Divide barley mixture equally over one half of each heart; place bluefish on top of barley. Divide vegetables equally over bluefish; sprinkle with salt. 3. Fold parchment loosely to enclose filling. Starting at one end turn edges together in overlapping folds to make a tight seal. Place packets on baking sheet. Bake 12 minutes, until puffed. 4. To serve, place packets on dinner plates; slit open carefully and fold top parchment back. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: Uncategorized

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