Bluefish In Parchment

Course : Fish
Serves: 4
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1 1/2 tablespoon margarine
1/2 cup scallions -- chopped
1 cup mushrooms -- thinly sliced
1 cup red bell pepper -- thinly sliced
1/4 teaspoon dried savory
1/4 teaspoon dried marjoram
4 sheets parchment paper -- (12 inch squares OR r aluminum foil
1 1/2 cups barley -- cooked
1 1/2 cups snow peas
1/2 cup wild rice -- cooked
4 fillets bluefish or salmon fillets 4 oz
1/4 teaspoon salt

Preparation / Directions:

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 400F 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.

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