| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Entree |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 400°F. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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