Bluefish in Parchment

• 1 tablespoon margarine plus 1 tsp
• 1/2 cup scallions, spring or green onions chopped
• 1 cup mushrooms thinly sliced
• 1 cup sweet red bell peppers thinly sliced
• 1/4 teaspoon savory dried
• 1/4 teaspoon marjoram dried
• 4 squares parchment paper or aluminum foil
• 1 1/2 cups pearl barley cooked
• 1 1/2 cups snow pea pods
• 1/2 cup wild rice cooked
• 4 each bluefish or salmon, fillets
• 1/4 teaspoon salt

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

margarine, scallions, mushrooms, sweet red bell peppers, marjoram dried, parchment, pearl barley, snow pea, wild rice, salmon, salt

Taken from recipeland.com/recipe/v/bluefish-parchment-37432 (may not work)