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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Long oval pan with rack — poach whole salmon, trout
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Single-source NZ honey — glazes, finishing, antimicrobial properties
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Long oval pan with rack — poach whole salmon, trout
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Single-source NZ honey — glazes, finishing, antimicrobial properties
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Combine first 8 ingredients in a small bowl; stir well with a whisk. Place fish in a shallow dish; pour orange juice mixture over fish, reserving 1 tablespoon orange juice mixture. Cover and marinate in refrigerator 15 minutes. Prepare grill. Remove fish from marinade; discard marinade. Place fish, skin sides down, on grill rack coated with cooking spray; grill 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill, and brush evenly with reserved 1 tablespoon orange juice mixture.