Miso-Glazed Catfish and Bok Choy

Serves 4
Time 25 min
Miso-Glazed Catfish and Bok Choy

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.

Ingredients

    2 tablespoonsextra-virgin olive oil, divided
    1 1/2 tablespoonswhite miso paste
    1 teaspoonsugar
    4(5- to 6-ounce) catfish fillets
    8baby bok choy halved or 1 large head bok choy, trimmed and separated into leaves

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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

12g

Saturated Fat

2g

Cholesterol

90mg

Sodium

380mg

Total Carbohydrate

8g

Dietary Fiber

2g

Total Sugars

5g

Protein

29g

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.