Wild Cod over Cauliflower Rice is a surprisingly simple, yet flavorful recipe. In fact, it’s one of my favorites of the white fish recipes.
The ingredients are pretty simple:
- Riced Cauliflower
- Kumin Seeds
- Lemon Pepper
The Cauliflower Rice
We can start with toasting some whole cumin seeds in a large pan, then adding half a stick of butter. Next, put in your cauliflower rice. Stir it around until all the butter is melted, then toss in the other half of the stick of butter and season with salt and pepper. If you’d like, you can throw in a dash of paprika for color. Stir everything in and leave it on medium to high heat while occasionally stirring.
We’re going to prepare another medium to large pan and pat the fish dry with paper towels. Season both sides with salt and lemon pepper. Heat up the pan on high heat for about a minute or so until it’s really hot. Now, add in your butter or olive oil and immediately put the fish in. By now, you’re cauliflower rice should be done so you can put it into a large serving dish.
Leave the fish alone for about two minutes, then use a fish splice or spatula to carefully flip it over without breaking it apart. Let it cook for about two minutes or so on the other side, then lower the flame to about medium and leave it there until it’s fully cooked through. You’ll know it’s fully cooked through when the fish is no longer clearish and more of a solid white. Another way to tell is by putting a for through the fish gently and see if it flakes.
Put the fish over the cauliflower rice and then pour the cooking juices on them. Serve and Enjoy!