Teriyaki-Glazed Cod with Cauliflower Rice

4 servings


20 minutes

total time


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


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.


Serving Size



232 kcal

Total Fat

8 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat



67 mg


645 mg

Total Carbohydrate

12 g

Dietary Fiber

3 g

Total Sugars

7 g


25 g

4 servings


20 minutes

total time
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