Bluefish in Parchment
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|1 1/2 cBarley; cooked|
|1 1/2 cSnow peas|
|1/2 cScallions; chopped|
|4 3-ozBluefish; or salmon fillets, (up to 4-oz)|
|1/4 tsDried marjoram|
|1 cMushrooms; thinly sliced|
|1/4 tsDried savory|
|4 Parchment paper; (12" squares or aluminum foil)|
|1/2 cWild rice; cooked|
|1 tbMargarine; + 1 tsp, tub style, reduced calorie|
|1 cRed bell pepper; thinly sliced|
Bluefish in Parchment Preparation
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 400F. 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.
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