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.