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I found this on Allrecipes.com, where it says the recipe was submitted by McCormick & Co.

Ingredients:
3/4 tspn fennel seed
1/4 tspn dill weed
1/4 tspn thyme leaves
1/8 tspn salt
1/8 tspn coarse grind black pepper
3/4 lb. grouper fillets
2-1/4 tspn olive oil, divided
2-1/4 tspn dry white wine (I used chicken broth)

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, or a rolling pin. Blend with dill, thyme, salt and pepper.

Rub spice mixture evenly on both sides of grouper fillets. Drizzle with 1 TB oil. Set aside.

Heat remaining oil over medium-high heat in a large non-stick skillet. Add fillets; saute 4-5 minutes per side or until done and lightly browned. Add white wine (chicken broth); cook 1 minute. Remove grouper to serving plate. Serves 3.

I think I added more fennel than called for, which means I probably added more pepper, too, but I tend to like stronger, bolder flavor. Anyway, it gave me no problems whatsoever and my non-IBS, non-fish-loving husband really liked this one, too!

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