Title: Bluefish in parchment
 Categories: Fish, Entree
      Yield: 4 Servings
 
      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
 
  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 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.