Cut the orange in half. Squeeze the juice into a small bowl. Zest the peel and add it to the bowl along with honey and soy sauce. Mix well and set aside.
Place a cast-iron skillet on the preheated Blackstone griddle over medium heat, or use the side burner if available. Add cooking oil, diced garlic, diced ginger, and diced red bell pepper. Stir and sauté until fragrant and softened, about 2-3 minutes.
On the griddle, place the pre-cooked yellow rice and add a little oil. Stir to warm it up and keep it moving so it doesn’t burn.
Pour the orange, honey, and soy sauce mixture into the skillet with the garlic, ginger, and bell pepper. Stir everything together and let it simmer for 3-4 minutes, allowing the flavors to meld.
Pat the fish fillets dry with a paper towel. Rub both sides with a light layer of cooking oil, then season with salt and black pepper. Place the fillets on the griddle and cook for about 4-5 minutes per side, or until the fish is golden and easily flakes when tested with a fork.
Once the fish is cooked, remove the rice from the griddle and place it on serving plates. Lay the fish fillets on top of the rice. Spoon the warm orange sauce over the fish to taste. Garnish with fresh cilantro and lemon slices.
