Bluefish In Parchmententrees, fish 1 tablespoon + 1 tsp margarine; tub 1 . style, reduced calorie 1/2 cup scallions; chopped 1 cup mushrooms; thinly sliced 1 cup red bell pepper; thinly 1 . sliced 1/4 teaspoon dried savory 1/4 teaspoon dried marjoram 4 parchment paper (12 squares 1 . or aluminum foil 1 1/2 cup barley; cooked 1 1/2 cup snow peas 1/2 cup wild rice; cooked 4 bluefish or salmon fillets 1 . 3 to 4 oz each 1/4 teaspoon 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. |
