Ingredients for Advantium Baked Grouper With Creole Sauce
- 1 pound grouper fillets
- 1/2 cup tomato sauce
- 1/4 cup dry white wine
- 1 tablespoon sugar
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- Dried Red Pepper
- Green Onion
- 1/4 teaspoon black pepper
- 1/4 cup thinly sliced red onions
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How to Make Advantium Baked Grouper With Creole Sauce
- Preheat your Advantium Oven to the appropriate setting (refer to your oven's manual for 'med lo, l=lo' equivalent).
- Place grouper fillets (about 1 pound) in a 3-quart oblong, oven-safe baking dish.
- In a medium bowl, whisk together 1/2 cup tomato sauce, 1/4 cup dry white wine, 1 tablespoon sugar, 1 tablespoon chopped fresh basil, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon dried oregano, and 1/4 teaspoon black pepper.
- Pour the Creole sauce evenly over the grouper fillets.
- Place the baking dish on a non-stick metal tray suitable for your Advantium oven.
- Cook in the preheated Advantium oven for 12-14 minutes, or until the fish flakes easily with a fork. (If using a different oven, adjust time as needed).
- Garnish with 1/4 cup thinly sliced red onions before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
18g
Fat
2g
Carbs
1g
