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Bluefish In Parchment

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, B9, H
MineralsCopper, Natrium, Fluorine, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml 1 tsp margarine

  2. 1/2 cup 73g / 2.6oz Scallions - chopped

  3. 1 cup 237ml Mushrooms - thinly sliced

  4. 1 cup 237ml Red bell pepper - thinly sliced

  5. 1/4 teaspoon 1 1/3ml Dried savory

  6. 1/4 teaspoon 1 1/3ml Dried marjoram

  7. 4 Parchment paper -

  8. 12" squares

  9. OR r aluminum foil

  10. 1 1/2 cups 355ml Barley - cooked

  11. 1 1/2 cups 355ml Snow peas

  12. 1/2 cup 80g / 2.8oz Wild rice - cooked

  13. 4 Bluefish or salmon fillets

  14. 3 oz 85g Each - up to

  15. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  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.

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