Serves 2
20 min
Miso-Glazed Catfish with Baby Bok Choy
Recipe GLPRaa809bb9223a31
Pan-seared catfish fillets glazed with a savory white miso and sugar coating, served alongside tender baby bok choy. This Japanese-inspired dish is light, flavorful, and comes together in minutes for an elegant weeknight dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon extra-virgin olive oil
3/4 tablespoon white miso
1/2 teaspoon sugar
2 catfish fillets (about 5 ounces each)
4 baby bok choy, halved
Directions
In a small bowl, whisk together the white miso and sugar until well combined to create the glaze.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Place the catfish fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin crisps slightly.
Flip the fillets gently and cook for another 2-3 minutes. Brush the miso glaze evenly over the top of each fillet.
Continue cooking for 1-2 minutes more until the fish is opaque throughout and reaches an internal temperature of 145°F, and the glaze is set.
Transfer the catfish to a plate and tent loosely with foil to keep warm.
Add the halved baby bok choy to the same skillet, cut-side down, and sauté for 2-3 minutes until the cut sides are golden brown.
Flip the bok choy and cook for another 1-2 minutes until tender and heated through.
Divide the glazed catfish and sautéed bok choy between two plates and serve immediately.
