BHA & BHT Free Ginger-Turmeric Snapper with Broccoli
Fresh ginger, ground turmeric, and coconut oil do a lot of heavy lifting here, delivering bold, warming flavor without relying on any of the processed additives that sneak into so many store-bought sauces and seasonings. That matters more than people realize — BHA and BHT show up in everything from packaged spice blends to bottled marinades, so cooking from scratch with whole ingredients is genuinely the cleanest path forward. The glaze is built from coconut aminos and apple cider vinegar, both naturally free of synthetic preservatives, and it reduces in the pan to something glossy and savory that clings beautifully to the crispy-skinned snapper. The broccoli gets a quick char before steaming tender-crisp with sliced garlic, so it's never soggy and has real character on the plate. Pressing the fillets skin-side down in hot coconut oil gives you that restaurant-style crunch that makes this feel like a proper dinner rather than a weeknight compromise. A handful of fresh cilantro over the top pulls everything together with a bright, herby finish. It's the kind of meal that looks impressive but comes together in one skillet with nothing complicated to source.
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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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