Miso is the elegant Japanese term for fermented soybean paste. 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 fresh fish!
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- 1 orange thinly sliced
- 1 tangerine thinly sliced
- 1 red chili pepper thinly sliced, seeds removed for less heat
- 2 tablespoons silan date honey
- 3 tablespoons extra virgin olive oil
- 2 tablespoons capers optional
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 8 filet red snapper
- 1 teaspoon salt pink Himalayan
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup fresh mint chopped
- 1/4 cup fresh basil chopped
- Preheat oven to 375°F. Prepare a large baking sheet pan with parchment paper.
- Add the oranges, tangerines, chili pepper, silan, 2 tablespoons olive oil, capers and miso paste (put small dollops all over instead of one big dollop). Make sure the orange and tangerine are not overlapping too much. Drizzle with soy sauce and place in oven for 10 minutes.
- Pat the fish dry and evenly sprinkle with salt, garlic powder and paprika. Use remaining oil to rub the spices in.
- Remove sheet pan from oven and mix the orange mixture and then place the fish on top of the orange mixture, not overlapping. Cover tightly with tinfoil and bake for 12 minutes.
- Sprinkle with mint and basil and serve. Serve hot or room temperature.