Broiled Teriyaki Cod + Cilantro Rice + Baby Broccoli
This is a quick and completely, ridiculously scrumptious dinner for those busy-ass weeknights when you’ve had it up to here with work and whining children and household chores, and just want something tasty to chow on. Prep time listed is active prep, so allow extra time for the fish to marinate, at least 20 minutes and even up to 24 hours before cooking. Pre-cooked rice (I cook a large batch over the weekend and keep it in the fridge, or use the organic frozen pre-cooked rice from Whole Foods) makes this meal super speedy.
Servings Prep Time
3-5 servings 10minutes
Cook Time
10minutes
Servings Prep Time
3-5 servings 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Combine marinade ingredients in a large lidded container, coat the fish in it, put the lid on, stick it in the fridge and let it do its thang for at least 20 minutes, or up to 24 hours.
  2. When it’s go-time, set the oven to broil, drizzle a little olive oil in a large baking dish (or onto a sheet pan), set the cod fillets into the baking dish and put them in the oven to cook for 10 minutes or so, until the tops are golden and the fish is cooked through.
  3. As soon as you put the fish in the oven, reheat your rice (in a frying pan or in the microwave).
  4. While the rice reheats, rinse and chop your broccolini, steam it in a prepared steamer pot or in the microwave in a large microwaveable bowl covered with a large plate, about 4 minutes.
  5. The fish and rice should both be done, so remove the fish from the oven, and mix the 1/4 cup chopped cilantro into the rice, seasoning to taste with salt and pepper.
  6. Mix the butter and tamari into the broccolini and season to taste with salt and pepper.
  7. Plate it: a little fish (cutting each fillet into smaller portions if needed), a little rice and a little broccolini on each plate. Garnish the rice portions with a couple/few slices of avocado.
  8. Nicely done. Now go eat, you #realmeal badass, you!