canola oil, for the foil or frying pan
1 teaspoon finely ground orange get-up-and-go
3/4 teaspoon fennel seeds, smashed
squeeze saffron (around 1/8 teaspoon)
1 3-pound piece boneless, ideally skin-on mahimahi or halibut filet
flame broiled orange, for serving
Set up the flame broil. Lay a twofold layer of 12-by-16-inch foil or a frying pan on top of the mesh. Just before barbecuing, oil the foil or iron.
Join the orange pizzazz, fennel seeds, saffron, and 1 teaspoon salt in a little bowl. Season the fish with the flavor rub. Place the fish, skin-side down, on the foil or iron. Cook, secured, until dark all through, 20 to 25 minutes.
Exchange the fish to a serving platter. Present with the flame broiled orange, if sought.