• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bluefish in Parchment

  • Recipe Submitted by on

Category: Fish

 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


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.

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