FOOD: Swiss Parmesan Fish, Fresh Ginger Biscuits – La Tribune


Parmesan-Swiss fish

• 1 1/4 pounds of skinless halibut,
salmon or tilapia fillets (fresh or frozen)
• 3/4 cup grated Swiss cheese
• 1/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons sliced ​​green onion
• 1/4 teaspoon of salt
• 1/8 teaspoon of pepper
• 2 tablespoons of grated Parmesan
• 1/4 teaspoon of paprika

Preheat the oven to 450˚F. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat the fish dry with paper towels. Arrange in a single layer on a greased 15 x 10 x 1-inch baking dish, folding under the thin edges.

In a small bowl, combine the Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over the fish fillets. Sprinkle with Parmesan and paprika. Bake, uncovered, until the fish flakes easily with a fork. Allow 6 to 8 minutes of cooking time per 1/2 inch of thickness of fish.

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More.

Fresh ginger cookies

• 2 cups of flour
• 1 1/2 teaspoons of baking soda
• 1 1/2 teaspoons of ground ginger
• 1 teaspoon of ground cinnamon
• 1/8 teaspoon of salt
• 3/4 cup salted butter, softened
• 1 cup, plus 3 tablespoons sugar, divided
• 1/4 cup brown sugar
• 1 egg
• 1/4 cup grated fresh ginger

Heat the oven to 350˚F. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon and salt. Put aside.

With a stand mixer, beat the butter, 1 cup sugar and brown sugar until fluffy. Add the egg and fresh ginger; beat until combined.

Gradually add the dry ingredients to the blender until combined.

In a small bowl, add the rest of the sugar. Using a spoon, distribute the dough, roll into balls and then roll in the sugar. Arrange the balls on a baking sheet at least 1 inch apart.

Bake for 14 minutes or until edges are golden. Transfer the cookies to a cooling rack and let cool completely.

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