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Bluefish In Parchment
1 tablespoon + 1 tsp margarine
1/2 cup scallions -- chopped
1 cup mushrooms -- thinly sliced
1 cup red bell pepper -- thinly sliced
1/4 teaspoon dried savory
1/4 teaspoon dried marjoram
4 parchment paper -- (12" squares or aluminum foil
1 1/2 cups barley -- cooked
1 1/2 cups snow peas
1/2 cup wild rice -- cooked
4 bluefish or salmon fillets
3 ounces each -- up to 4
1/4 teaspoon 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 400F 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.