Diva Tasting: Greek Halibut and Chocolate Trifle…..

Greek Halibut 


  • 4-6 (6 Ounce) Fillets Halibut
  • 1 Tablespoon Greek Seasoning
  • 1 Large Tomato, Chopped
  • 1 Cup of Crumbled Feta
  • 1 Onion, Chopped
  • 1 (5 Ounce) Jar Pitted Kalamata Olives
  • 1/4 Cup Capers
  • 1/4 Cup Olive Oil
  • 1 Medium Lemon Juiced and Zested
  • Sea Salt And Ground Black Pepper To Taste


  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, feta, olive oil, lemon juice and zest, salt, and pepper in a bowl toss well. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.

  3. Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

  4. Serve with Pita Bread, Roasted Lemon Asparagus, and baked parsnip fries.

Chocolate Trifle 2 Dessert 


  • 1 (19.8 Ounce) Package Brownie Mix

  • 1 (3.9 Ounce) Package Instant Chocolate Pudding Mix

  • 1/4 Cup Powdered Cocoa

  • 1 Cup Water

  • 1 (14 Ounce) Can Sweetened Condensed Milk

  • 1 Cup Sour Cream

  • 2 Cups Walnuts Chopped

  • 1 (8 Ounce) Container Frozen Whipped Topping, Thawed

  • 1 (12 Ounce) Container Frozen Whipped Topping, Thawed

  • 1 (1.5 Ounce) Bar Chocolate Candy


  1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

  2. In a large bowl, combine pudding mix, water, sweetened condensed milk, cocoa, sour cream and then fold in 1 ½ Cups of nuts. Mix until smooth, then fold in 8 ounces whipped topping.

  3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.


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