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Fennel Crusted Grouper Recipe

Fennel Crusted Grouper Recipe


  • 2 teaspoons McCormick® Gourmet Collection Fennel Seed
  • 1 teaspoon McCormick® Gourmet Collection Dill Weed
  • 1 teaspoon McCormick® Gourmet Collection Thyme Leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
  • 2 pounds grouper fillets
  • 2 tablespoons olive oil, divided
  • 2 tablespoons dry white wine

Prep Time:

10 min

Cook Time:

10 min



Fennel Crusted Grouper Recipe. 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.

Recipe courtesy of McCormick


  1. 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.
  2. Rub spice mixture evenly on both sides of grouper fillets. Drizzle with 1 tablespoon of the oil.
  3. 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.
  4. TIP: Serve with Vanilla Beurre Blanc for a special presentation.