Advantium Baked Grouper with Creole Sauce
Elevate your seafood game with Advantium Baked Grouper with Creole Sauce—a show-stopping fusion of tender, flaky fish and bold Louisiana-inspired flavors. This recipe combines the convenience of Advantium cooking technology with the rich complexity of a homemade Creole sauce made from a medley of tomatoes, bell peppers, celery, and aromatic spices, all simmered to perfection. The grouper fillets are seasoned simply yet elegantly, allowing the zesty Creole sauce to shine. Ideal for weeknight dinners or special occasions, this dish is ready in under an hour and pairs beautifully with steamed rice or crusty bread to soak up every vibrant bite. Add a garnish of fresh parsley for a pop of color, and get ready to savor seafood at its finest! Perfect keywords: "Advantium Baked Grouper," "Creole Sauce Recipe," "Louisiana Seafood Dish," "Easy Fish Dinner," "Flaky Oven-Baked Grouper."
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Recipe Information
Ingredients
- 4 pieces Grouper fillets
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 1 piece Yellow onion, diced
- 1 piece Green bell pepper, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 14 ounces Canned diced tomatoes (with juice)
- 2 tablespoons Tomato paste
- 0.5 cups Chicken broth
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoons Hot sauce (optional)
- 0.5 teaspoons Dried thyme
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the Advantium oven to 375°F (convection mode).
2. Rinse grouper fillets under cold water and pat them dry with a paper towel. Brush both sides of each fillet with 1 tablespoon of olive oil.
3. In a small bowl, mix together paprika, garlic powder, salt, and black pepper. Sprinkle this seasoning mixture evenly over the grouper fillets.
4. Place the seasoned fillets on a lightly greased baking dish suitable for the Advantium oven. Set aside.
5. In a medium skillet, melt butter over medium heat. Add diced onion, bell pepper, and celery. Sauté for 4-5 minutes until vegetables are softened.
6. Stir in minced garlic and cook for another minute, ensuring the garlic does not burn.
7. Add canned diced tomatoes (with juice), tomato paste, chicken broth, Worcestershire sauce, hot sauce (optional), dried thyme, and bay leaf. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing flavors to develop. Remove the bay leaf before proceeding.
8. Pour the Creole sauce evenly over the grouper fillets in the baking dish.
9. Place the baking dish in the Advantium oven and bake for 20-25 minutes, or until the grouper fillets are opaque and flake easily with a fork.
10. Garnish with fresh parsley and serve hot. Optionally, pair with steamed rice or crusty bread to soak up the vibrant Creole sauce.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.6 g | ||
| Protein | 241.5 g | 483% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 433 mg | 33% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 5567 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
