Best Advantium Baked Grouper With Creole Sauce Recipes

BAKED GROUPER CREOLE/PARMESAN

Baked Grouper Creole/Parmesan image

I bastardized this recipe from Emeril - I love grouper, reminds me of our honeymoon in the Bahamas. And, it's been cheap lately.

Provided by Sara in MD

Categories Creole

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs grouper fillets
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon grated fresh parmesan cheese
1/4 cup finely chopped fresh herb, such as tarragon,thyme,basil or chives
lime juice (optional)
2 1/2 tablespoons paprika
1 tablespoon salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon red pepper flakes
1 tablespoon dried oregano leaves
1 tablespoon dried thyme

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.

OVEN-BAKED GROUPER RECIPE - EASY CRISPY PANKO COATED FILLETS

Oven-Baked Grouper Recipe - Easy Crispy Panko Coated Fillets image

Crispy Oven Baked Grouper checks all of the boxes; it's quick, it's easy, it's foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness!

Provided by Sharon Rigsby

Categories Main Dish

Time 45m

Number Of Ingredients 9

Ingredients

4 Tbsp unsalted butter
1 clove garlic ((small clove, minced))
3/4 tsp fresh thyme (may substitute 1/4 tsp dried thyme)
1 cup panko breadcrumbs
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/4 cup mayonnaise
1/2 tsp lemon zest
4 fresh grouper fillets ((1 to 1-1/2 inches thick) (skinless))

Steps:

Preheat the oven to 300 degrees F.
Melt butter in a small skillet over medium heat. Add garlic and thyme and cook for about 30 seconds. Stir in panko and pepper and cook until the panko is golden brown, which should take about 6 minutes. Remove from the heat and set aside.
Combine mayonnaise and lemon zest in a small bowl.
Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper.
Set a wire baking rack inside a rimmed baking sheet and spray with non-stick cooking spray.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge the fillets in the panko breadcrumb mixture and make sure the top and sides are evenly coated. Do not coat the bottom.
Place the fillet, panko side up, on the baking rack and repeat with the remaining fillets.
Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.

Nutrition Facts : Calories 337 kcal, Carbohydrate 15 g, Protein 34 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 116 mg, Sodium 300 mg, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

ADVANTIUM - BAKED GROUPER WITH CREOLE SAUCE

Advantium - Baked Grouper With Creole Sauce image

Make and share this Advantium - Baked Grouper With Creole Sauce recipe from Food.com.

Provided by Glen VanDerHart

Categories Creole

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (6 ounce) fresh grouper fillets
1 (8 ounce) can tomato sauce
1 tablespoon dry white wine
2 teaspoons sugar
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon dried red pepper
1/4 cup thinly sliced green onion

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.

Nutrition Facts : Calories 183.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 62.9, Sodium 681.5, Carbohydrate 5.8, Fiber 1, Sugar 4.7, Protein 33.8

CARIBBEAN CREOLE SAUCE

Caribbean Creole Sauce image

Make and share this Caribbean Creole Sauce recipe from Food.com.

Provided by BeccaB3c

Categories Sauces

Time 25m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup vegetable oil
2 medium onions, chopped
1 medium green bell pepper, cored seeded and finely chopped
2 garlic cloves
1 teaspoon finely chopped seeded fresh red chile
1 teaspoon salt
pepper
3 tomatoes, peeled and chopped
3/4 cup tomato paste
1/2 cup dry white wine

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.

Nutrition Facts : Calories 176.8, Fat 13.9, SaturatedFat 1.8, Sodium 489.2, Carbohydrate 10.6, Fiber 2.3, Sugar 5.9, Protein 1.9

BAKED GROUPER WITH CHUNKY TOMATO SAUCE

Baked Grouper with Chunky Tomato Sauce image

Make and share this Baked Grouper with Chunky Tomato Sauce recipe from Food.com.

Provided by skat5762

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 cups chopped seeded tomatoes (about 4 medium)
1/4 cup chopped green onion
1/4 cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon capers
1 teaspoon instant minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
2 teaspoons olive oil
4 (6 ounce) grouper fillets

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.