Bluefish In Parchment Recipe
- 1 Tbsp. + 1 tsp Margarine, tub . style, reduced calorie
- 1/2 c. Scallions, minced
- 1 c. Mushrooms, thinly sliced
- 1 c. Red bell pepper, thinly . sliced
- 1/4 tsp Dry savory
- 1/4 tsp Dry marjoram
- 4 x Parchment paper (12" squares . or possibly aluminum foil
- 1 1/2 c. Barley, cooked
- 1 1/2 c. Snow peas
- 1/2 c. Wild rice, cooked
- 4 x Bluefish or possibly salmon fillets . 3 to 4 ounce each
- 1/4 tsp Salt
- 1.
- In medium nonstick skillet, heat margarine.
- Add in scallions; cook, stirring frequently, 2 min.
- Add in mushrooms, pepper, savory and marjoram; stir-fry 4 min, till 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 mix 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 min, till puffed.
- 4.
- To serve, place packets on dinner plates; slit open carefully and fold top parchment back.
scallions, mushrooms, red bell pepper, savory, marjoram, parchment paper, barley, snow peas, rice, bluefish, salt
Taken from cookeatshare.com/recipes/bluefish-in-parchment-88501 (may not work)