Recipe: <!-- -->Miso-Glazed Catfish and Bok Choy<!-- -->
A simple, yet elegant dish. For best results, gently shake the skillet from time to time while the catfish cooks to ensure it doesn't stick. Kale or spinach can be substituted for bok choy.
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Cooking tools:
- Skillet
- Mixing bowl
- Whisk
- Brush
- Plate
- Measuring spoon
- Measuring cup
- Tongs
- Spatula
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons white miso paste
- 1 teaspoon sugar
- 4 (5- to 6-ounce) catfish fillets
- 8 baby bok choy halved or 1 large head bok choy, trimmed and separated into leaves
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