BLUEFISH IN PARCHMENT

• 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 (1 2 " 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 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

12minutes, until puffed.

4. To serve, place packets on dinner plates; slit open carefully and

fold top parchment back.