Chef Mark Rosen's Grouper with Honey-Orange Glaze - Stuart Magazine

Ingredients

• 3 cups honey
• 6 tbsp. orange juice
• ¾ tsp. ground cinnamon
• ½ tsp. ground clove
• Grouper filets
• 1 quart cooked orzo
• ⅓ cup olive oil
• ½ cup lemon juice
• 2 tbsp. garlic
• 1 cup fresh parsley
• Peel of one lemon
• Salt and pepper to taste
• 1 lb. butter
• 3 heads cabbage cut into 2-inch pieces
• ¾ gallon vegetable stock
• ¼ gallon orange juice
• 3 cups lime juice