Preparation

Season the tenderloin with salt, pepper, garlic powder, white wine and olive oil and marinate.

Place the grouper and marinade on a platter, add the margarine and place in a moderate oven at 220º C, for about 25 minutes.

Mix the mayonnaise with the ketchup, mustard and cream. Drain the sauce that formed on the tray and add it to this preparation.

Gather everything about the fish and sprinkle with oregano.

Take it back to the oven to brown it.

Serve hot and have a good appetite!

Ingredients

  • 1kg of grouper (loin)
  • Salt and black pepper to taste
  • Garlic powder to taste
  • Oregano to taste
  • 1 tablespoon of ketchup
  • 1 spoon (dessert) of mustard
  • 2 liters of cream