Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts forever in your fridge, so if you buy it once. place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! The trick to this dish is using high quality fish!
In Israel this fish is called Lokus. In America it is called Dusky grouper bass. It looks like flounder but is buttery like sea bass. Ask your local fish store if they have it! If not, use fresh flounder or tilapia.
Feel free to substitute oranges for tangerines, or even clementines – just double the amount because they are small!
I love this recipe because it’s a fancier more unique version of mashed potatoes.