Bluefish in parchment
Last updated 6/12/2012 1:09:32 AM. Recipe ID 36508. Report a problem with this recipe.
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
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.
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