Spice-Rubbed Halibut With Ginger-Orange Glaze

• 3/4 pound halibut or tilapia (about 1 in. thick), cut into two equal pieces
• 1/2 teaspoon coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 1/4 cup orange juice
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 1 tablespoon minced fresh ginger

1. Rinse fish and pat dry.
2. 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.
3. 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.
4. 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.
5. With a spatula, transfer fish to dinner plates. Spoon sauce over fish.

tilapia, coriander, ground cumin, curry powder, ground ginger, salt, cayenne, orange juice, rice vinegar, honey, fresh ginger

Taken from www.myrecipes.com/recipe/spice-rubbed-halibut-with-ginger-orange-glaze (may not work)