Baked Grouper with Creole Sauce
4 (6-oz.) fresh grouper fillets
1 (8-oz.) can tomato sauce
1 tablespoon dry white wine
2 teaspoons sugar
1 teaspoon basil
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon dried red pepper
¼ cup thinly sliced green onion
Place fillets in a 3-quart oblong or 8-inch square baking dish.
Combine tomato sauce, wine, sugar, basil, thyme, salt, oregano and pepper; blend well and pour over fish.
Cook according to your Advantium model's cooking settings or until fish flakes easily when tested with a fork.
Sprinkle with onions before serving.