The Table: Baked Fish and Ice Cream….

Baked Fish 


1 Clove Garlic, Minced

6 Tablespoons Olive Oil

1 Teaspoon Dried Basil

1 Teaspoon Sea Salt

1 Teaspoon Ground Black Pepper

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Chopped Fresh Parsley

4 (6 Ounce) Fillets of Halibut


  1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

  2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

  3. Preheat oven 425° for high heat.

  4. Remove halibut filet from marinade and drain off the excess. Place in foil lined baking dish lightly sprayed with oil. Tent with foil. Remove foil last 5 minutes of cook time.

  5. Bake filet 25 minutes until fish is done when easily flaked with a fork.

  6. Serve with rice pilaf, broccoli cheese casserole, rolls and salad.

Chocolate Peanut Butter Ice Cream Sandwich Dessert


  • 9 frozen ice cream sandwiches

  • 1 (14 ounce) can Sweetened Condensed Milk

  • 3/4 cup Extra Crunchy Peanut Butter

  • 2 cups heavy cream

  • 1 tablespoon vanilla extract

  • 1 (12 ounce) jar Hot Fudge Topping

  • Cocktail peanuts


  1. Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.

  2. Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.

  3. Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

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