- 4 (6 ounce) boned, skinned halibut fillets (each about 1 inch thick)
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/2 cup orange juice
- 6 tablespoons Safeway SELECT Rice Vinegar
- 6 tablespoons honey
- 2 tablespoons minced fresh ginger
- 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 fillets slightly apart in a 12-inch baking pan.
- Broil fish 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 2-quart saucepan over medium heat, bring orange juice, vinegar, honey, and fresh ginger to a boil; stir often until reduced to about 1/2 cup, about 10 minutes.
- With a spatula, transfer fish to dinner plates. Spoon sauce over fish