Advantium Baked Grouper With Creole Sauce Recipes

Steps:

• Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
• Heat oven to 400.
• Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
• Brush generously on fillets.
• Bake for 15-20 minutes, basting fish with sauce a couple of times.
• Top with herbs in last 5 min of cooking, cook till fish is flaky.
• Sprinkle with lime juice.
• Serve.

Steps:

• Place fillets in a 3-quart oblong baking dish.
• Combine tomato sauce, wine, sugar, basil, thyme, salt, oregano and pepper; blend well and pour over fish.
• Place dish on non-stick metal tray.
• Cook for 12 to 14 minutes at U=MED LO, L=LO or until fish flakes easily when tested with a fork.
• Sprinkle with onions before serving.

Steps:

• In a medium heavy-based saucepan, heat oil over low heat. Add onions, green pepper, garlic and chilies; saute until the peppers are soft.
• Add salt, pepper and tomatoes. Cook about 10 minutes over low heat, stirring occasionally.
• Add tomato paste and wine and simmer, stirring occasionally.
• Serve hot.

Steps:

• Preheat oven to 425-degrees.
• Combine first 10 ingredients in medium bowl.
• Heat oil in large, heavy skillet over high heat.
• Place fish, skin sides up, in pan: cook for 2 minutes.
• Turn fish over and top with tomato mixture.
• Bring to a boil.
• Place pan in oven, bake for 8 minutes or until fish flakes easily when tested with a fork.