Bluefish In Parchment

1 tb + 1 tsp Margarine -- tub

. style, reduced calorie 1/2 c Scallions -- chopped

1 c Mushrooms -- thinly sliced

1 c Red bell pepper -- thinly

. sliced 1/4 ts Dried savory

1/4 ts Dried marjoram

4 Parchment paper (12" squares

. or aluminum foil 1 1/2 c Barley -- cooked

1 1/2 c Snow peas

1/2 c Wild rice -- cooked

4 Bluefish or salmon fillets

. 3 to 4 oz each 1/4 ts 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 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.