Store-bought teriyaki glaze makes a great marinade for cod that doubles as a sauce for the cauliflower rice.
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).
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
