Roxanne Chan gives extra flavor to fish fillets by rubbing them with a dry spice mixture, then saucing them with a sweet and tangy glaze.

Roxanne Chan, Albany, California
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Recipe Summary

Makes 2 servings


Ingredient Checklist


Instructions Checklist
  • Rinse fish and pat dry.

  • In a small bowl, mix coriander, cumin, curry powder, ground ginger, salt, and cayenne. Rub mixture all over fish. Set pieces slightly apart in an 8-inch square baking pan.

  • Broil 6 inches from heat for 3 minutes. With a wide spatula, turn fish over and broil until opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes longer.

  • Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, bring orange juice, vinegar, honey, and fresh ginger to a boil; stir often until reduced to about 1/4 cup, about 10 minutes.

  • With a spatula, transfer fish to dinner plates. Spoon sauce over fish.

Nutrition Facts

305 calories; calories from fat 12%; protein 36g; fat 4.1g; saturated fat 0.6g; carbohydrates 31g; fiber 0.4g; sodium 381mg; cholesterol 54mg.