Halibut with Oranges and Angel Hair Pasta

3 navel oranges
2 tbsp. olive oil
1 1-inch pc ginger, thinly sliced
4 6-oz. pcs halibut, skin removed
Kosher salt and pepper
1/2 tsp. ground cumin
1 bunch scallions (white and light green parts), thinly sliced
1 lb. angel hair pasta
1/4 c. fresh cilantro, roughly chopped

Cut oranges into segments, removing surrounding membranes. To do this, cut away the peel and white pith with a knife. Then, working over a bowl to catch juices, with the orange in one hand, make a cut on either side of each segment, inside its surrounding membrane. The sections will be free in no time.

Heat oil in a large skillet over medium heat. Add ginger and cook, stirring occasionally, for 2 minutes.

Sprinkle halibut with 1/2 tsp. salt, 1/4 tsp. pepper, and cumin. Cook for 4 minutes. Turn, add scallions and oranges with any liquid, and continue cooking until fish is the same color throughout and flakes easily, 4 to 5 minutes.

While halibut cooks, cook pasta according to package directions.

Divide pasta and fish among individual plates. Spoon oranges and sauce over the top and sprinkle with cilantro.

Serves 4.