Pescatarian Ginger-Turmeric Snapper Fillets with Zucchini
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Learn more →Ingredients
4 servings
For the spice rub
- 1 tsp ground turmeric
- 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.
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