A simple, yet elegant dish. For best results, gently shake the skillet from time to time while the catfish cooks to ensure it doesn't stick. Kale or spinach can be substituted for bok choy.
Method
In a medium bowl, whisk together 1 tablespoon of the oil, miso, sugar and 1 tablespoon warm water to make a glaze.
Brush catfish all over with some of the glaze.
Heat ½ tablespoon oil in a large skillet over medium heat.
Arrange two fillets in the skillet and cook, brushing with more glaze and pan juices and flipping once, until cooked through, about 5 minutes; transfer to a plate and keep warm.
Wipe skillet clean then repeat process with 1/2 tablespoon more oil and remaining fillets.
Reduce heat to medium; add bok choy to skillet and brush all over with remaining glaze.
Add 1/4 cup water to skillet, cover and cook, tossing occasionally, until just wilted and bright green, 3 to 4 minutes.
Arrange bok choy alongside catfish and serve.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.