1. Thaw fish, if frozen. Rinse, pat dry with paper towels. Place fish in resealable plastic bag set in a shallow dish.

2. Over a bowl, peel and section oranges to catch juice. Reserve orange sections. Measure orange juice, adding addional orange juice if necessary to make 1/4 cup. For marinade, in a small bowl stir together the orange juice, wine, honey and ginger. Pour over fish. Seal bag; turn to coat fish. Marinate in fridge for at least 1 hour or up to 4 hours, turning bag occasionally.

3. Drain fish, reserve marinade. Pour marinade into a small saucepan. Bring to a boil. Continue boiling for 2 minutes. Remove from heat. Cover and keep warm.

4. Place fish on the greasted unheated rack of a broiler pan. Sprinkle with salt and pepper. Broil 4 inches from heat for 8 to 12 minutes or until fish flakes easily when tested with a fork. Turn once halfway through broiling time. Cut each steak into two portions.

5. In a medium bowl drizzle 1/4 cup of the hot marinade over spinach; toss gently to coat. Divided spinach mixture among 4 dinner plates. Top with fish, orange sections and additional hot marinade.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.