Lemon Cod with Cauliflower Dirty Rice

If you are in the mood for some seafood, this recipe is for you and with the rising cost of Cod, I am very happy that Trader Joe's has cod in their frozen section, for a good price! You can always substitute Pollack for the Cod but for me, Cod is just meatier. I'm probably just biased because I grew up eating a lot of seafood. I was also very surprised at the flavor of the cauliflower rice. Normally, when I have made cauliflower rice in the past, the taste is very bland and uninteresting. This one knocks it out of the park. Enjoy the recipe.

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Lemon Cod with Cauliflower Dirty Rice

Serves 4

Ingredients

4 cups crimini mushrooms

1 cup roasted red peppers

2 sticks celery

2 carrots

1/4 cup olive oil

2 tbsp minced garlic

2 tsp cajun seasoning

1 bay leaf

4 3/4 cup cauliflower

1 1/2 lbs cod

1 lemon

Instructions

1. Thinly slice mushrooms. Drain and rinse roasted red peppers. Dice celery and carrots.

2. Heat 2 tbsp of olive oil in a skillet over medium heat. add mushrooms, garlic, cajun seasoning, bay leaf, salt and pepper. Cook 5 minutes until mushrooms are browned. Add the carrot, celery and red peppers. Cook 5 minutes more.

3. Grate cauliflower on the large holes of a box grater until a rice like texture forms. (or you can find already grated cauliflower rice in the produce section of most grocery stores) When vegetables have cooked, add cauliflower and 8 tbsp of water, season with salt and pepper to taste and cook for 5 more minutes.

4. Pat cod dry and season with salt and pepper. Heat remaining 2 tbsp olive oil in a skillet, preferably non stick, over medium high heat. Add cod and reduce heat to medium. Cook 3 minutes per side, until the fish flakes easily with a fork.

5. Cut lemon into wedges. Divide the cauliflower rice onto plates, discarding the bay leaf. Top each plate with a cod fillet. Drizzle with lemon, serve and enjoy.