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Nutrition Facts
Serving Size 175 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 360 mg 15%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 29 g
Vitamin A 4% • Iron 10%
Vitamin C 4% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Shallot And Garlic Baked Grouper

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Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp olive oil
4 shallots, chopped
4 garlic, chopped
1/4 Tsp crushed red pepper flakes
2 grouper fillets (about 1.5 Lbs)
1/2 Tsp salt
1/2 Tsp ground black pepper
1/3 cup(s) dry marsala
1/3 cup(s) bottled clam juice
1 Tsp H-E-B White Wine Vinegar
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Instructions

1
Heat oven to 450°F. Line a large baking sheet with foil for easy clean up.
2
Heat oil in a large skillet over medium-high heat. Sauté shallots, garlic and red pepper flakes about 3 minutes, or until shallots are soft. Remove skillet from heat.
3
Season both sides of fish with salt and pepper. Turn fish in skillet to coat with oil and shallot mixture. Lay fish on baking sheet; spoon shallot mixture over tops.
4
Bake fish 8-12 minutes, depending on thickness (rule of thumb: 10 minutes per inch of thickness). Remove when fish just begins to flake with a fork and color turns from translucent to opaque.
5
While fish cooks, return same skillet to medium-high heat. Add wine, clam juice and vinegar; boil 5-7 minutes until sauce has reduced by half, to a glaze consistency, spoon over fish and serve.

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