Fennel Crusted Grouper Recipe

Fennel Crusted Grouper Recipe

Prep Time

10 minutes

Cook Time

10 minutes


8 people

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


  • 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


  • 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.


15 Apr

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