Yield: 4 servings
|1 tablespoon||+ 1 tsp Margarine; tub|
|. style, reduced calorie|
|½ cup||Scallions; chopped|
|1 cup||Mushrooms; thinly sliced|
|1 cup||Red bell pepper; thinly|
|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|
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