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CATEGORY CUISINE TAG YIELD
Seafood Entreé, Fish 4 Servings

INGREDIENTS

1 T + 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 t Dried savory
1/4 t 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 t Salt

INSTRUCTIONS

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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 317
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 158.3mg
Potassium: 465.1mg
Carbohydrates: 68.6g
Fiber: 14.1g
Sugar: 4g
Protein: 10.5g


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