- 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.
- TIP: Serve with Vanilla Beurre Blanc for a special presentation.