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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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4|
|Calories from Fat: 100 (15%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 49.6mg||15 %|
|Sodium 133mg||5 %|
|Potassium 1068.6mg||28 %|
|Total Carbohydrate 104.7g||31 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 88.4g|
|Protein 36.4g||52 %|
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Calories per serving: 653
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