I cooked this dish just minutes after the fish had been taken out of the water and it was a wonderful experience. Frying the fish until crisp and serving it with butter that has been infused with a hint of curry is not a new thing -- even my grandmother, not a great lover of spices, did it -- but adding orange is my addition. I think it adds freshness and structure to the dish. Also, the rich, aromatic orange zest is like a spice in itself and it lends a lot of flavour to the orange juice when it is cooked with the rest of the orange.