Best Advantium Baked Grouper With Creole Sauce Recipes

BAKED GROUPER CREOLE/PARMESAN

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.

ADVANTIUM - BAKED GROUPER WITH CREOLE SAUCE

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.

EMERIL'S CREOLE SAUCE

Steps:

• Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
• Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
• Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
• Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
• Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
• Add the stock and bring to a boil.
• Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
• To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
• Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.

BAKED GROUPER WITH CHUNKY TOMATO SAUCE

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.

CREOLE SAUCE

Steps:

• Heat the butter and oil in a medium saucepan.
• Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
• Stir in all remaining ingredients.
• Simmer over low heat for about 10 minutes.
• Taste and adjust seasoning.
• Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

LOW CARB SHRIMP WITH CREOLE SAUCE

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium high heat.
• Add shrimp shells; saute until brown, about 5 minutes.
• Reduce heat to medium low.
• Mix in tomato paste.
• Add broth, then brandy, garlic and thyme.
• Simmer 20 minutes.
• Strain into medum saucepan; pressing on solids.
• Add cream; simmer until sauce is reduce to 1 cup, about 10 minutes.
• Heat 1 tablespoon oil in another heavy large skillet over medium heat.
• Add shrimp; saute just until cooked through, about 2 minutes.
• Transfer to bowl.
• Add sausage and onion to skillet; cook until golden, about 4 minutes.
• Add bell pepper and Old Bay seasoning; saute 3 minutes.
• Return shrimp to skillet.
• Add sauce and bring to simmer.
• Sprinkle with parsley.