8 baby bok choy, halved or 1 large head bok choy, trimmed and separated into leaves (See Note)
Instructions
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 ˝ 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. (For best results, gently shake the skillet from
time to time while the catfish cooks to ensure it doesn’t stick. )
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. Arrange bok choy alongside catfish
and serve.
Note- Kale or spinach can be substituted for bok choy.
Originally Submitted
5/13/2009
0 Out of 5 from
0 reviews
You can add this Miso-Glazed Catfish and Bok Choy recipe to your own private DesktopCookbook.
