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
Procedures : 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