Almond Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and weeknight-friendly, this skillet dish brings together golden-seared snapper and charred broccoli in a way that feels genuinely restaurant-worthy. The spice rub of fresh ginger and turmeric gives the fish a warm, earthy depth, while the quick coconut aminos glaze adds a savory-sweet finish that ties everything together beautifully. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden almond flour coatings or nut-based sauces sneaking in. The technique is straightforward — a hot skillet, a little coconut oil, and a few minutes of patience while that skin crisps up to perfection. Steaming the broccoli right in the same pan with garlic keeps the whole process efficient and the cleanup minimal. A scatter of fresh cilantro at the end lifts the whole plate with a little brightness. This is the kind of clean, flavorful cooking that proves you don't need to compromise on taste to eat with confidence.
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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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