By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
107 cal · 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.
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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.
Comments
Catfish and bok choy are both readily available at Harris Teeter, Food Lion, Kroger, and Walmart across Charlotte, with white miso stocked at most large grocers or easily found at the Asian aisle in chains like Harris Teeter. The dish costs roughly $8–11 for two servings depending on catfish price, making it reasonable for a weeknight protein. The stated 20 minutes is honest if you're not trimming bok choy heavily, though chopping and pan time run tight; a real buffer is five minutes. This is a quick, hands-on dish that reheats adequately in the microwave, though the bok choy loses crispness, so it's best eaten fresh.
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