This recipe was super easy however miso paste is expensive and needs refrigeration. We have a whole month to attempt consuming the entire bucket. Fish needs to be cooked about 8-10 minutes rather than 5. This meal is extremely low in carbs, high in protein and uses the "Best Choice" of sustainable fishes .
http://www.seriouseats.com/recipes/2009/11/miso-glazed-catfish-and-baby-bok-choy-recipe.html#comments
serves 2 - Adapted from Whole Foods.
Ingredients
1 tablespoon extra-virgin olive oil
3/4 tablespoon white miso
1/2 teaspoon sugar
2 catfish fillets (about 5 ounces a piece)
4 baby bok choy, halved
Procedure
1. Combine miso, sugar, 1/2 tablespoon of the oil, and 1/2 tablespoon of warm water in a bowl and whisk until smooth. Brush about half of the glaze onto both sides of the catfish fillets.
2. Pour the remaining oil into a large skillet. Turn the heat to medium. Add the catfish fillets and cook for about five minutes, flipping halfway through. Remove the fillets, cover with aluminum foil while you cook the bok choy.
3. Keep the same skillet over medium heat. Quickly, brush the remaining glaze on the bok choy, and place on the skillet cut side down. 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. Serve with the catfish.
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