How To make Bluefish In Parchment

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 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. 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.