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Toasted fennel seeds along with dill, and thyme make a terrific crust for grouper in this recipe developed by Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.
2 teaspoons McCormick Gourmet™ Fennel Seed
1 teaspoon McCormick Gourmet™ Dill Weed
1 teaspoon McCormick Gourmet™ Thyme
1/2 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 pounds grouper fillets
2 tablespoons olive oil, divided
2 tablespoons dry white wine
Toast fennel seeds in small dry skillet on medium heat 30 seconds or until aromatic. Immediately remove from skillet to avoid over-toasting. Crush seeds in small bowl with mortar and pestle, spice mill, clean coffee grinder or rolling pin. Mix with dill, thyme, salt and pepper.
Rub spice mixture evenly on both sides of grouper fillets. Drizzle with 1 tablespoon of the oil.
Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add fillets; cook 4 to 5 minutes per side or until lightly browned. Add white wine; cook 1 minute.
Serving Suggestion: Serve with Vanilla Beurre Blanc for a special presentation.
(Amount per serving)