Recipe - Bluefish In Parchment

1 tablespoon + 1 tsp Margarine; tub
. style, reduced calorie
One half cup Scallions; chopped
1 cup Mushrooms; thinly cut or sliced up
1 cup Red bell pepper; thinly
. cut or sliced up
One fourth teaspoon Dried savory
One fourth teaspoon Dried marjoram
4 Parchment paper (12" squares
. or aluminum foil
1 One half cup Barley; cooked
1 One half cup Snow peas
One half cup Wild rice; cooked
4 Bluefish or salmon fillets
. 3 to 4 ounce each
One fourth teaspoon Salt

1. In medium nonstick skillet, melt margarine. Add scallions; cook,
stirring frequently, 2 minutes. Add mushrooms, pepper, savory and marjoram;
stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini