Bluefish in Parchment

Name: Bluefish in Parchment
Ingredients: 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

12 ingredients

13 steps

Ingredients

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

Directions

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.