Preheat oven to 400 degrees. Oil an oven proof cast iron or earthenware pan. Place fish in pan and season with salt and spices (except for pack of aniseed). Place onion, carrots and tangerine on fish. Add tangerine juice and bake uncovered for 20 minutes.

Carefully remove fish from pan. Add vinegar, soy sauce and pack of aniseed to pan and bring liquid to a boil. Pour sauce over the fish and serve.

(Citrus, A History by Pierre Laszlo)

Combine orange juice, olive oil, vinegar and pepper in mixing bowl and set aside. In large bowl, combine spinach, orange sections, and onions. Add dressing to salad and toss. Top with nuts if desired. Serves 6.

Fill a champagne flute half-way with the sparkling wine. Top off with Florida orange juice and stir gently. Garnish with slice of orange or strawberry.

Variation: add a dash of orange liqueur.

Shake all ingredients in an ice-filled glass. Strain into chilled martini glasses. Garnish with orange peel.

Toast poppy seeds in a small skillet over medium heat until aromatic, about 1-2 minutes, stirring constantly. Set aside. Peel and section red grapefruit over a small bowl to catch the juice, removing any seeds. Measure 1/3 cup juice and set aside. Simmer garlic cloves in a small amount of water until tender, then drain. Combine garlic, vinegar, oil, mustard, honey and reserved grapefruit juice in blender and blend until creamy. Season with pepper. Combine spinach, jicama and grapefruit sections in a salad bowl. Drizzle with dressing, toss and sprinkle with poppy seeds. Serves 6.

Cook celery and green onions in saucepan over medium heat until tender. Add rice and continue cooking 4-5 minutes, stirring often. Add orange juice, salt and water; heat to boiling. Reduce heat and simmer, covered, for about 45 minutes or until wild rice is tender. If all liquid is absorbed before rice is done add 1/2 cup additional orange juice. Remove from heat, gently stir orange pieces and almonds into rice mixture. Serves 6.

Note: May use only long grain rice. Reduce cooking time of rice to approximately 30 minutes.

Excellent served with pork, poultry or seafood

In a 2-quart saucepan, heat oil over medium heat. Add onion and pepper; saute until translucent - about 2 minutes. Remove from heat. Stir tangelos, kiwi fruit, and lemon or lime juice into onion mixture. Spoon salsa into small serving bowl. Cover and refrigerate until cold - about 1 hour. Makes: 2 cups

Heat oil in 10" skillet over medium heat. Add ginger and cook 2-3 minutes until golden brown, stirring occasionally. Remove ginger and set aside. Increase heat to medium high and add chicken. Cook until no longer pink, stirring constantly. Remove and set aside. Add broccoli with 1/4 cup water and cook until tender crisp. Return chicken to skillet, add broth, white grapefruit juice and soy sauce. In small cup combine cornstarch with 1 tbsp water and add this mixture to skillet. Cook until mixture boils and thickens slightly, stirring frequently. Add white grapefruit sections and ginger and heat through. Serves 4.

Peel and section oranges and set them aside. Combine 1/2 the brown sugar, nutmeg, mace, cinnamon, flour, baking powder and salt in a bowl. Blend 2 tbs oil, well-beaten egg and milk and add to dry mixture. Add flour or milk if needed to get thick batter that can coat orange pieces. Chill batter for 1 1/2 hours.

Heat remaining oil in skillet until hot but not smoking. Dip orange sections into batter to coat and fry until browned. Serve warm with mustard and remaining brown sugar.