Put the orange zest and juice, oil, ginger, coriander seeds and cloves in a large, shallow, glass or ceramic dish. Season with a little salt and black pepper and whisk briefly to mix.
Add the fish and turn to coat in the marinade. Cover and chill for 2 hours, to marinate, turning the steaks after about 1 hour.
When ready to cook, heat a griddle or heavy-based frying pan over a high heat until very hot. Brush or spray the griddle or pan lightly with oil.
Lift the fish out of the marinade and remove any flavourings stuck to the flesh. Place the fish on the hot griddle or pan and immediately reduce the heat to medium-low. Cook for 3-5 minutes or until the fish lifts easily away from the griddle or pan. Turn and cook for a further 3 minutes, or until cooked through, and serve at once with wild rice and mangetout peas.