Side Pannel
Bluefish in Parchment
Ingredients List
- 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
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 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.
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.
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