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. 1.
2. In medium nonstick skillet, heat margarine.
3. Add in scallions; cook, stirring frequently, 2 min.
4. Add in mushrooms, pepper, savory and marjoram; stir-fry 4 min, till just tender, set aside.
5. 2.
6. Preheat oven to 400 F. Cut each parchment square into a large heart shape and place on work surface.
7. In medium bowl, combine snow peas, barley and rice.
8. Divide barley mix equally over one half of each heart; place bluefish on top of barley.
9. Divide vegetables equally over bluefish; sprinkle with salt.
10. 3.
11. Fold parchment loosely to enclose filling.
12. Starting at one end turn edges together in overlapping folds to make a tight seal.
13. Place packets on baking sheet.
14. Bake 12 min, till puffed.
15. 4.
16. 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)