Oral Allergy Syndrome Friendly Ginger-Turmeric Snapper Fillets with Asparagus
Total time40 min
Prep time15 min
Cook time25 min
4.5(23)
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Learn more →Ingredients
4 servings
For the fish
- 4 red snapper fillets (about 6 oz each), skin-on
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ¾ tsp fine sea salt, divided
- 2 tbsp coconut oil, divided
For the asparagus
- 1 lb fresh asparagus, woody ends trimmed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
Toss the asparagus on the prepared baking sheet with the olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer and roast for 12–15 minutes, until the spears are tender when pierced with a fork and the tips are just beginning to brown at the edges.
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