Fennel Crusted Grouper

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.

Serves: 8
10 mins Prep time 10 mins Cook time
10 mins Prep time
10 mins Cook time
  • 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

Cooking tip

Serving Suggestion: Serve with Vanilla Beurre Blanc for a special presentation.

Nutrition information

(Amount per serving)

  • 132Calories: 132Cholesterol: 42mg
  • Sodium: 207mgProtein: 22g
  • Total Fat: 5gFiber: 0g
  • Carbohydrate: 0g