Found this recipe on Serious Eats, which in turn traces it back to Whole Foods' website. Given that I had a pound of catfish instead of 10 oz. and that I love miso, I increased the amount of glaze (and, after several awkward fork-and-back-of-spoon applications, resolved to buy a brush). This turned out to be rich, tasty but still very healthy; the bok choy was just the right combination of softened but still-crisp stems and tender leaves. John heartily approves, too.
- 1 lb. catfish
- 1-1/2 tbsp. white miso
- 2 tbsp. olive oil, divided
- 1 tsp. sugar
- 4 baby bok choy, washed and halved
Whisk miso, 1 tbsp. olive oil, sugar and about 2 tbsp. of water together till smooth (add more water, a few drops at a time, if it seems too chunky for you).
Coat catfish fillets with glaze.
Meanwhile, put 1 tbsp. olive oil in a skillet over medium heat. Add catfish and cook till lightly browned but not overdone - about 5-6 minutes. Flip once, halfway through.
Remove catfish from pan and cover with foil.
Cut baby bok choy in half, lengthwise, and coat with remaining glaze. Scrape browned bits in pan, then add bok choy, cut side down, and 2 tbsp. of water. Cover and cook, turning once or twice, till bok choy is tender but still bright green, about 4-6 minutes.
Serve veg and catfish together.