Teriyaki Glazed Cod with Cauliflower Rice || Gracefult Kitchen

Teriyaki Glazed Cod with Cauliflower Rice

Fish

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

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

Description

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.
Sprinkle cod fillets with 1/8 teaspoon pepper; arrange on the rack on the prepared pan.
Combine teriyaki glaze, 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
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).
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.