Heat 1 tablespoon of oil in a large skillet.
Add half of the minced garlic, and sauté for about 2 minutes.
Season the fillets with salt and pepper, and 1 tablespoon lemon juice, and sauté in the skillet about 3 to 5 minutes on both sides. The fish should begin to brown.
Remove the fish from the skillet, and set aside on a plate for now.
Add the rest of the garlic, fresh rosemary and oregano to the pan, and sauté for about 30 seconds, until fragrant.
Add 4 tablespoons of the chicken broth, and stir in the Cayenne pepper.
Bring to a simmer, and add about 1/4 cup of the orange juice. Simmer until most of the liquid is gone, or about 5 minutes.
Stir and you add the remaining orange juice, zest, lemon juice, and honey. Allow the mixture to bubble and cook for a minute or so.
In a small bowl, mix together the remaining 1 tablespoon chicken broth and cornstarch. Pour it into the pan as you continue to stir.
Allow the sauce to thicken as you stir. Season with salt and pepper as needed.
When the sauce is ready, turn to a low temperature, and add the fish to reheat and absorb the flavors
Serve with the sauce spooned on top.