Fennel Crusted Grouper

SUBMITTED BY: McCormick® Gourmet Collection®

"Toasted fennel seeds, along with dill and thyme, make a terrific tasting crust on grouper in this recipe developed by Chef Allen Susser. Serve with Vanilla Beurre Blanc for a special presentation."

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PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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® Coarse Grind Black Pepper
2 pounds grouper fillets
2 tablespoons olive oil, divided
2 tablespoons dry white wine

DIRECTIONS

Toast fennel seeds over medium heat 1-2 minutes or until aromatic in a small skillet. Remove from skillet. Finely crush toasted seeds using a mortar and pestle, a spice mill, a clean coffee grinder or a rolling pin. Blend with dill, thyme, salt and pepper.
Rub spice mixture evenly on both sides of grouper fillets. Drizzle with 1 tablespoon oil; set aside.
Heat remaining oil over medium-high heat in a large nonstick skillet. Add fillets; saute 4-5 minutes per side or until done and lightly browned. Add white wine to pan; cook 1 minute. Remove grouper to serving plate. Serve with Vanilla Beurre Blanc, if desired.

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Nutritional Information

Fennel Crusted Grouper

Servings Per Recipe: 8

Amount Per Serving

Calories: 137

Total Fat: 4.5g
Cholesterol: 42mg
Sodium: 206mg
Total Carbs: 0.1g
Dietary Fiber: 0.1g
Protein: 22g

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