teriyaki glazed cod with cauliflower rice

Teriyaki-Glazed Cod with Cauliflower Rice

Fish Recipes

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This sound fish recipe meets up quick with only three fixings you can continuously have close by in your cooler and refrigerator. Locally acquired teriyaki coat makes an extraordinary marinade for cod that serves as a sauce for the cauliflower rice.

Cooking Ingredients

    • 4 (6 ounce) frozen cod fillets, thawed and patted dry

    • ¼ teaspoon ground pepper, plus a pinch, divided

    • ¼ cup teriyaki glaze

    • 2 tablespoons extra-virgin olive oil, divided

    • ¼ teaspoon kosher salt, divided

    • 2 10-ounce packages frozen cauliflower rice

Cooking Direction

    1. Preheat grill to high, with broiler rack set in upper-center position. Line a rimmed baking sheet with foil and set a wire rack on it.
    2. Sprinkle cod filets with 1/8 teaspoon pepper; organize on the rack on the pre-arranged skillet.
    3. Join teriyaki coat, 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in a little bowl.
    4. Brush 2 tablespoons of the sauce over the filets (save the leftover sauce for serving). Sear the fish until it pieces with a fork and a moment read thermometer embedded into the thickest part enlists 145 degrees F, 4 to 8 minutes (contingent upon the thickness of the filets).
    5. Cook cauliflower rice in the microwave as per bundle bearings. Mix in the leftover 1 tablespoon oil, 1/8 teaspoon salt and spot of pepper. Split the cauliflower rice between 4 serving plates, top with the fish and present with the saved sauce.