YIELD: Makes 4 servings
To make Orange-Honey Glaze, in a small nonreactive saucepan, whisk together orange juice, honey, lemon juice and ginger. Bring to a simmer over medium heat; whisk in cornstarch mixture and simmer 1-2 minutes, whisking constantly, until mixture thickens. Season with salt and pepper. Keep warm.
In a shallow bowl, lightly whisk egg whites until foamy. In an electric spice grinder or a blender, grind spices to coarse powder and spread on a plate. Dip flesh side of filets first in egg whites, then in spice mixture. In a sauté pan, heat oil over medium heat until hot. Place filets in pan, skin side up, and cook about 5 minutes or until a medium brown crust forms on the flesh side, being careful that spices do not burn. Carefully turn with a spatula and cook on skin side about 5 minutes or until a small sharp knife feels no resistance when pushed into the flesh. Place the fish, crust side up, on a warm serving platter or on individual plates and drizzle with Orange-Honey Glaze.