Lightly salt the flesh side of fish fillets and set aside.
Add coconut aminos, sherry, water, honey, white wine vinegar, ginger slices, lemon zest, and crushed garlic to a large skillet. Don’t turn on the heat yet.
Cut cauliflower into small chunks and pulse in food processor until it reaches rice consistency. Set aside.
Slice the scallions, putting white slices in one small bowl and green slices in another.
Slice the lemon into thin slices and set aside.
Make the cauliflower rice: Melt coconut oil in a large soup pot over medium heat. Add white parts of scallions and sauté 3 minutes. Add the cauliflower rice and salt, and toss to blend. Let it cook 5 minutes, then use a spatula to turn the rice over. It’s easiest to turn the rice if you scoop from the center outward. Let it cook another 5 minutes. Remove from heat. Add the green parts of scallions, more salt, and toss to blend again. Let some of the steam release from the pot, and then loosely cover, to keep warm while the fish cooks.
Now, bring the sauce in the skillet to a boil, then reduce to simmer over medium heat for 5 minutes, uncovered.
Add the fish, skin-side down and swirl the pan so the sauce flows over the top of the fish. Simmer uncovered for 7 minutes. Then cover pan and cook 3-5 minutes more, until fish is cooked through. It will be warm in the center, and flake when tested with a fork.
Serve the fish on top of the cauliflower rice. Remove the ginger and garlic from the sauce, and pour the extra sauce on top of the fish. Then garnish with lemon slices.
Time Saving Tip: Many stores sell pre-chopped cauliflower rice in the frozen food aisle. A medium head of cauliflower is equivalent to about 4 cups of cauliflower rice.