Recipe - Pan-Seared Snapper With Honey Mango Sauce

Cooking spray
1 teaspoon Fennel seeds
2 Cloves garlic; minced
Three fourths cup Dry white wine
3 tablespoon Greek olives; chopped,
pitted
3 tablespoon Green olives; chopped,
pitted
2 tablespoon Fresh lemon juice
1 teaspoon Grated orange rind
One fourth teaspoon Crushed red pepper
One fourth teaspoon Black pepper
1/8 teaspoon Salt
4 6 oz. tuna steaks; about 2"
thick
2 cup Couscous; hot, cooked
Orange rind; optional

Place a large nonstick skillet coated with cooking spray over medium heat
until hot. Add fennel seeds and garlic; saute 3 minutes or until seeds are
lightly toasted. Spoon mixture into a bowl. Add wine, olives, lemon juice,
1 tsp. orange rind, and red pepper; stir well and set aside.

Sprinkle black pepper and salt over tuna. Recoat skillet with cooking
spray; place over mediumhigh heat until very hot. Add tuna; saute 5
minutes on each side or until medium rare or to desired doneness. Remove
tuna from skillet. Spoon couscous into each of 4 large shallow bowls;
arrange tuna to the side. Set aside; keep warm.

Add wine mixture to skillet; cook 2 minutes or until sauce is lightly
reduced. Pour sauce evenly oven steaks. Garnish with orange rind if
desired. Yield; 4