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Bluefish In ParchmentRecipe : Bluefish In Parchment
Procedure :
1 tb + 1 tsp Margarine -- tub . style, reduced calorie 1/2 c Scallions -- chopped 1 c Mushrooms -- thinly sliced 1 c Red bell pepper -- thinly . sliced 1/4 ts Dried savory 1/4 ts Dried marjoram 4 Parchment paper (12" squares . or aluminum foil 1 1/2 c Barley -- cooked 1 1/2 c Snow peas 1/2 c Wild rice -- cooked 4 Bluefish or salmon fillets . 3 to 4 oz each 1/4 ts 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 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 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. |
