But given the fish have the word "orange" in its name, it should be served in a dish with as many orange-food products as possilbe(what I call the "orange treatment"), so I used 6 ingredients that are orange flavored in some way.
The Tang drink mix was the least appealing part of the fish, ultimately. I didn't mention my dissatisfaction about that in the video. Something about the Tang powder reminded me why that drink should've stayed in the 1990s where it belongs- it tastes artificial to me, even though the bottle says it's "orange natural flavor". It didn't really pair well with the fish. Other than that, the fillets paired well with the oranges and the orange marmalade sauce(which tasted like thick orange juice- well to be fair, the base was orange juice). The candied orange peel sunk to the bottom of the pot of sauce, but I'm sure they contributed to the flavor of the sauce in some way.
A great meal needs a variety of textural components and in hindsight, just having 1 fillet of fish for dinner isn't really a balanced meal- hence why I ate it with wonton strips. Granted, fish pairs better with vegetables but I didn't have any that I liked at the time that would fit well when served with orange roughy(and I didn't want to wait 25 minutes for some fries).
Tang drink mixes are found in most supermarkets and Walmarts(with the latter being known for selling lots of nutritionally bereft food[aka junk food])
My dad liked this dish and he thought it was very creative. He thought the orange on top was a nice touch.
Candied orange peel: https://nuts.com/driedfruit/oranges/diced-orange-peel.html
Orange roughy fillets: https://wholey.com/orange-roughy/
You will need:
For the cooking equipment:
A medium saucepot
2 small bowls
A lasagna pan
Nonstick cooking spray
For the actual dish:
For the orange marmalade sauce:
3 cups orange juice
1/4 cup brown sugar
1/2 cup orange marmalade
1 tbsp. water
1 tbsp. cornstarch
2 tsp. butter or vanilla extract(I ran out of the latter, so I had to use the former)
1/4 cup candied orange peel(see HELPFUL LINKS)
For the Tang drink mix rub:
3 tbsp. Orange Tang Drink powder
Pinch of paprika or chili powder
Pinch of garlic powder
Pinch of black pepper
Pinch of thyme
Pinch of salt
2 orange roughy fillets(see HELPFUL LINKS)
Orange slices to go on top of the fillets
Serve with wonton strips(optional)
1. Put the orange juice into a medium saucepot. Bring the orange juice to a boil. Once the orange juice is boiling, reduce the heat to a simmer for 20-30 minutes, or until the juice has reduced by half.
2. Once the juice has reduced by half, whisk the brown sugar and orange marmalade into the reduced juice until the sauce is smooth.
3. In a small bowl, mix the water and cornstarch together. This is going to be our thickener for the sauce. Pour and whisk the thickener into the sauce for a minute.
4. Remove the sauce from heat and add the butter or vanilla extract, and candied orange peel to the sauce. Mix all the ingredients together until the butter melts(if you're using that, anyway). It would probably be easier if you melted the butter in the microwave for 20 seconds first.
5. Mix the Tang Drink rub ingredients together in a small bowl and then pour the rub onto a plate. On a separate plate, coat the orange roughy fillets in olive oil, which will help keep the rub on the fish. Pour the rub onto the fillets on both sides. It's normal for the Tang powder to make the fish turn orange in color.
6. Spray a lasagna pan with nonstick cooking spray. Put the Tang crusted fillets into the lasagna pan and pour just a little bit of the orange marmalade sauce on top of the fillets.
7. Cover the lasagna pan with aluminum foil and bake the fillets in a 400 degree Fahrenheit oven for 15-20 minutes.
8. Once the fish is done, top it with orange slices and serve with wonton strips if you like. You can also use the leftover orange marmalade sauce as a dipping sauce for the fish. Bon appetit!