Ok, so two cauliflower recipes in a row, woof. But hear me out…Now that I can no longer refer to my son’s age in months, I’ve decided it’s time to try and get rid of the “baby weight.” Ha! Baby weight? Ya right, I was sick my whole pregnancy, it’s not baby weight, more like baguette weight. Frozen wild Alaskan cod filets can usually be found in the freezer section and is relatively cheap, and 99% of grocery stores have their own version of a cauliflower stir fry, so this just doctors that up a bit.
Miso Glazed Cod
- (2) 6 oz-8oz filet of wild caught Cod.
- 2 Tbs. White miso paste
- 1 Tbs. Mirin
- 1 tbs. Rice wine vinegar
- 1 tsp. Honey
Cauliflower Fried Rice
- 1 package of frozen cauliflower stir fry (I like Green Giant, HEB, or Tommy’s). Any type of frozen cauliflower rice medley works as long as it has carrots and peas in it.
- 1/2 Tbs. olive oil or avocado oil
- 1 Tbs. Tamari
- 1 Tbs. Ginger paste or 1 tbs fresh grated ginger
- 1/2 Tbs. sriracha (Adjust to your spice preference)
Whisk all the marinade ingredients together and let them marinate the cod for 5 minutes while you preheat your broiler. While the cod is marinating, follow the microwave directions for the cauliflower rice, subtracting 30 seconds. Set it aside until the cod is done.
Put the cod in a cast iron skillet or other oven safe skillet and broil for 5 minutes on one side, then flip and broil 3 more minutes until golden and easy to flake. Don’t walk away, it can burn easily especially with the honey.
Once the cod is done, remove and set aside on a plate. Put the skillet over medium high heat and add in the olive oil and then the cauliflower rice. Mix in the Tamari, ginger and sriracha and sauté for 3-4 minutes, until the rice is hot and the ingredients are all mixed well. Top with the cod and enjoy.
