Low FODMAP Ginger-Turmeric Snapper Fillets with Zucchini

Total time35 min

Prep time15 min

Cook time20 min

Low FODMAP Ginger-Turmeric Snapper Fillets with Zucchini

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the spice rub

1 tsp ground turmeric
McCormick Gourmet Organic Ground Turmeric - 1.37 Oz Morton & Bassett Turmeric Spice Islands Turmeric Spicely Organic Turmeric, 1.7 oz Frontier Co Op Turmeric Root, Ground 16 Oz
See all
1 tsp ground ginger
½ tsp fine sea salt

For the fish

4 red snapper fillets (about 6 oz each), skin-on, freshly purchased
2 tbsp coconut oil, divided

For the zucchini and sauce

1 tbsp fresh ginger, peeled and finely grated
3 medium zucchini (about 1 ½ lb total), cut into ½-inch half-moons
½ cup full-fat coconut milk
1 tbsp apple cider vinegar
¼ tsp fine sea salt

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
2 tbsp fresh mint leaves, torn (optional)

Instructions

1
In a small bowl, stir together the ground turmeric, ground ginger, and 1/2 tsp fine sea salt until combined. Pat the snapper fillets completely dry with paper towels, then press the spice rub evenly over both sides of each fillet.
2
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering and just beginning to smoke. Add the fillets skin-side down and press each one gently with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4 minutes, until the skin is deep golden and the flesh is opaque about two-thirds of the way up the sides.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!