Bluefish In Parchment Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: + 1 tsp Margarine, tub
. style, reduced calorie
1/2 cup: Scallions, chopped
1 cup: Mushrooms, thinly sliced
1 cup: Red bell pepper, thinly
. sliced,
1/4 tsp: Dried savory,
1/4 tsp: Dried marjoram,
4: Parchment paper, (12" squares
. or aluminum foil,
1 1/2 cup: Barley, cooked
1 1/2 cup: Snow peas,
1/2 cup: Wild rice, cooked
4: Bluefish or salmon fillets,
. 3 to 4 oz each,
1/4 tsp: Salt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp