Bluefish in parchment

Yield: 4 servings

Measure Ingredient
1 tablespoon + 1 tsp Margarine; tub
. style, reduced calorie
½ cup Scallions; chopped
1 cup Mushrooms; thinly sliced
1 cup Red bell pepper; thinly
. sliced
¼ teaspoon Dried savory
¼ teaspoon Dried marjoram
4 Parchment paper (12" squares
. or aluminum foil
1½ cup Barley; cooked
1½ cup Snow peas
½ cup Wild rice; cooked
4 Bluefish or salmon fillets
. 3 to 4 oz each
¼ 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 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.

Each serving provides: ½ FA, 2 P, 2 V, 1 B. Per serving: 236 cal, 22 g pro, 6 g fat, 23 g car, 229 mg sod, 50 mg chol.

** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95

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