Instructions: Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add fish and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes. Remove fish with slotted spoon, drain on paper towels, keep warm.

Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened. Spoon a small amount over fish and serve.

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