Teriyaki Glazed Cod with Cauliflower Rice
This healthy fish recipe comes together fast with just three ingredients you can always have on hand in your freezer and fridge. Store-bought teriyaki glaze makes a great marinade for cod and doubles as a sauce for the cauliflower rice.
This healthy fish recipe comes together fast with just three ingredients you can always have on hand in your freezer and fridge. Store-bought teriyaki glaze makes a great marinade for cod and doubles as a sauce for the cauliflower rice.
Ingredients
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4 (6 ounce) frozen cod fillets, thawed and patted dry
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¼ teaspoon ground pepper, plus a pinch, divided
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¼ cup teriyaki glaze
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2 tablespoons extra-virgin olive oil, divided
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¼ teaspoon kosher salt, divided
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2 10-ounce packages frozen cauliflower rice
Method
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Preheat broiler to high, with oven rack set in upper-middle position. Line a rimmed baking sheet with foil and set a wire rack on it.
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Sprinkle cod fillets with 1/8 teaspoon pepper; arrange on the rack on the prepared pan.
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Combine teriyaki glaze, 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
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Brush 2 tablespoons of the sauce over the fillets (reserve the remaining sauce for serving). Broil the fish until it flakes with a fork and an instant-read thermometer inserted into the thickest part registers 145 degrees F, 4 to 8 minutes (depending on the thickness of the fillets).
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Cook cauliflower rice in the microwave according to package directions. Stir in the remaining 1 tablespoon oil, 1/8 teaspoon salt and pinch of pepper. Divide the cauliflower rice among 4 serving plates, top with the fish and serve with the reserved sauce.
