Dinner Tonight: Miso-Glazed Catfish and Baby Bok Choy

Name: Dinner Tonight: Miso-Glazed Catfish and Baby Bok Choy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 4 baby bok choy, halved; 2 fillets catfish fillets (about 5 ounces a piece); 1 Tbsp extra-virgin olive oil; 1 teaspoons sugar; 1 Tbsps white miso

Need a gluten free, dairy free, and pescatarian main course? Dinner Tonight: Miso-Glazed Catfish and Baby Bok Choy could be an awesome recipe to try. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 31g of protein, 12g of fat, and a total of 269 calories. This recipe serves 2. Head to the store and pick up miso, catfish, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine miso, sugar, 1/2 tablespoon of the oil, and 1/2 tablespoon of warm water in a bowl and whisk until smooth.

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Sugar

Water

Miso

Cooking Oil

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Whisk

Bowl

Brush about half of the glaze onto both sides of the catfish fillets.

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Catfish Fillets

Glaze

Pour the remaining oil into a large skillet. Turn the heat to medium.

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Cooking Oil

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Frying Pan

Add the catfish fillets and cook for about five minutes, flipping halfway through.

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Catfish Fillets

Remove the fillets, cover with aluminum foil while you cook the bok choy.

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Bok Choy

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Aluminum Foil

Keep the same skillet over medium heat. Quickly, brush the remaining glaze on the bok choy, and place on the skillet cut side down.

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Bok Choy

Glaze

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Frying Pan

Pour in 2 tablespoons of water, and scrape up any browned bits. Cover the skillet and cook for about 4 minutes, stirring every one minute. The bok choy should be tender and wilted, but still bright green.

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Bok Choy

Water

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Frying Pan

Serve with the catfish.

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Catfish

Equipment

Ingredients

Servings:

baby bok choy, halved 2fillets

catfish fillets (about 5 ounces a piece)1Tbsp

extra-virgin olive oil 1teaspoons

sugar 1Tbsps

white miso

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.