Updated: Aug 5, 2020
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.
Lemon Cod with Cauliflower Dirty Rice
4 cups crimini mushrooms
1 cup roasted red peppers
2 sticks celery
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
Thinly slice mushrooms. Drain and rinse roasted red peppers. Dice celery and carrots.
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.
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.
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.
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.