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)
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!