BOWLS
Teriyaki Catfish, Brussels & Rice Bowl
Savory teriyaki-glazed catfish, caramelized Brussels sprouts, and fluffy jasmine rice come together in a cozy bowl with sweet, salty, and savory flavor in every bite.
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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In a small bowl, whisk together the low-sodium soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. Set the teriyaki sauce aside.
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Pat the catfish fillets dry with a paper towel. Season both sides with salt, black pepper, and garlic powder.
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Heat the olive oil in a large skillet over medium-high heat. Add the catfish and cook for 3 to 4 minutes per side, until cooked through and lightly seared.
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Reduce the heat to low and pour the teriyaki sauce over the catfish. Spoon the sauce over the fillets and let simmer for 1 to 2 minutes. Remove the catfish from the skillet and set aside.
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Toss the Brussels sprouts with olive oil, salt, and black pepper on the prepared baking sheet. Spread them in a single layer and roast for 18 to 20 minutes, shaking the pan halfway through, until crisp and caramelized.
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Divide the cooked jasmine rice between two bowls. Top each bowl with teriyaki catfish and roasted Brussels sprouts.
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Drizzle any extra teriyaki sauce from the pan over the bowls. Add balsamic glaze if using, then garnish with sliced green onions and sesame seeds.
Simple tip.
Marinate the catfish in the teriyaki sauce for 15 to 30 minutes before cooking if you want the flavor to penetrate the fish more deeply.
Make it your own.
Add shredded carrots, cucumber, edamame, or another crisp vegetable to the bowl. Brown rice also works in place of jasmine rice, and you can add a little extra ginger or red pepper flakes for more intensity.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
560
PROTEIN
32 g
CARBOHYDRATES
60 g
FAT
22 g
FIBER
6 g
SERVING SIZE
½ recipe
