Bluefish In Parchment

Recipe Ingredients

1 tablespoon	15ml	+ 1 tsp margarine
1/2 cup	73g / 2.6oz	Scallions - chopped
1 cup	237ml	Mushrooms - thinly sliced
1 cup	237ml	Red bell pepper - thinly sliced
1/4 teaspoon	1.3ml	Dried savory
1/4 teaspoon	1.3ml	Dried marjoram
4		Parchment paper - (12" squares
		OR r aluminum foil
1 1/2 cups	355ml	Barley - cooked
1 1/2 cups	355ml	Snow peas
1/2 cup	80g / 2.8oz	Wild rice - cooked
4		Bluefish or salmon fillets
3 oz	85g	Each - up to 4
1/4 teaspoon	1.3ml	Salt

Recipe 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 400F 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.

Source:
THE BEST 125 LOWFAT FISH and SEAFOOD DISHES*

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.