Serious Eats: Recipes
Dinner Tonight: Miso-Glazed Catfish and Baby Bok Choy
You know what? I don't think I've ever actually cooked catfish before this meal. I'm sure I must have eaten it at some point in my life, but it has escaped me as a potential meal. That was until I got hooked listening to this NPR Science Friday program about sustainable fish.
Sylvia Earle was on air talking about her new book The World is Blue, and just casually mentioned that catfish was one of the good kinds of fish to eat. That's how I ended up at Whole Foods looking for fillets of a fish I'd never thought much about before.
I decided to also go with this Whole Foods recipe, plucked from their website. It doesn't get much simpler than this: a glaze is whisked together from white miso, sugar, and olive oil, then brushed on the fish. The fillets are sautéed for five minutes and come out of the pan with a rich color and aroma that belays the amount of time you actually spent on it. But the bok choy is not just a throwaway side—it's a perfect match with miso, and comes out tender and bright green.