Bluefish in Parchment

1 review, 5 star(s). 100% would make again

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

Original recipe makes 4



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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