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Title: Bluefish in Parchment
Categories: Fish Entree Mushroom Salmon
Yield: 4 Servings
| 1 | tb | + 1 tsp Margarine; tub |
| . style, reduced calorie | ||
| 1/2 | c | Scallions; chopped |
| 1 | c | Mushrooms; thinly sliced |
| 1 | c | Red bell pepper; thinly |
| . sliced | ||
| 1/4 | ts | Dried savory |
| 1/4 | ts | Dried marjoram |
| 4 | Parchment paper (12" squares | |
| . or aluminum foil | ||
| 1 1/2 | c | Barley; cooked |
| 1 1/2 | c | Snow peas |
| 1/2 | c | Wild rice; cooked |
| 4 | Bluefish or salmon fillets | |
| . 3 to 4 oz each | ||
| 1/4 | ts | Salt |
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 400øF. 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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