AIP Friendly Ginger-Turmeric Snapper with Broccoli
Bright, warming, and genuinely satisfying, this skillet dinner brings together crispy-skinned red snapper and charred broccoli in a way that feels restaurant-worthy without any of the complicated prep. Fresh ginger and ground turmeric coat the fillets before they hit the pan, giving the fish a golden, fragrant crust that's hard to resist. The real secret weapon is the quick glaze — coconut aminos and apple cider vinegar swirled into the hot skillet at the end — which adds a savory, slightly tangy finish that ties everything together beautifully. For anyone navigating the autoimmune protocol, finding a dinner this flavorful without nightshades, grains, or seed-based spices can feel like a small miracle, and every ingredient here clears that bar cleanly. Coconut oil handles the searing and the steaming, keeping the whole dish within a tight, compliant ingredient list while still delivering serious depth of flavor. The broccoli gets a quick char before being steamed tender-crisp with garlic, so it's never soggy — just vibrant and full of bite alongside the delicate fish. Scatter some fresh cilantro over the top and serve it straight from the pan while the glaze is still glossy.
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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
- ½ tsp fine sea salt
- 2 tbsp coconut oil, divided
For the broccoli
- 1 lb broccoli florets (about 4 cups), cut into bite-sized pieces
- 3 cloves garlic, thinly sliced
- ¼ cup water
For the glaze
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ½ tsp fresh ginger, finely grated
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, stir together the grated ginger, turmeric, and sea salt. Pat the snapper fillets completely dry with paper towels, then rub the spice mixture evenly over both sides of each fillet.
- 2
In a separate small bowl, whisk together the coconut aminos, apple cider vinegar, and the remaining 1/2 tsp grated ginger. Set the glaze aside.
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