Bluefish in Parchment
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
plus 1 tsp |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | cup |
mushrooms
thinly sliced |
|
| 1 | cup |
sweet red bell peppers
thinly sliced |
|
| ¼ | teaspoon |
savory
dried |
|
| ¼ | teaspoon |
marjoram
dried |
*
|
| 4 | squares |
parchment paper
or aluminum foil |
* |
| 1 ½ | cups |
pearl barley
cooked |
|
| 1 ½ | cups |
snow pea pods
|
|
| ½ | cup |
wild rice
cooked |
|
| 4 | each |
bluefish
or salmon, fillets |
* |
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
plus 1 tsp |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
mushrooms
thinly sliced |
|
| 237 | ml |
sweet red bell peppers
thinly sliced |
|
| 1.3 | ml |
savory
dried |
|
| 1.3 | ml |
marjoram
dried |
*
|
| 4 | squares |
parchment paper
or aluminum foil |
* |
| 355 | ml |
pearl barley
cooked |
|
| 355 | ml |
snow pea pods
|
|
| 118 | ml |
wild rice
cooked |
|
| 4 | each |
bluefish
or salmon, fillets |
* |
| 1.3 | ml |
salt
|
|
Directions
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 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.
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.
