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 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.