Miso-Glazed Catfish and Bok Choy
Serves 4
Time 25 min
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 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoon white miso paste
- 1 teaspoon sugar
- 4 (5- to 6-ounce) catfish fillets
- 8 baby bok choy halved or 1 large head bok choy, trimmed and separated into leaves
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:
Per serving: 250 calories (110 from fat), 12g total fat, 2g saturated fat, 90mg cholesterol, 380mg sodium, 8g carbohydrates (2g dietary fiber, 5g sugar), 29g 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.
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Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoon white miso paste
- 1 teaspoon sugar
- 4 (5- to 6-ounce) catfish fillets
- 8 baby bok choy halved or 1 large head bok choy, trimmed and separated into leaves