Black Pepper Free Ginger-Turmeric Snapper with Broccoli
Warm, golden, and fragrant with fresh ginger and turmeric, this skillet snapper dish is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. The spice rub leans hard into bold, earthy flavor without a single crack of black pepper in sight — making it a genuinely satisfying option for anyone who needs to keep that spice off the table entirely. Coconut aminos and apple cider vinegar come together into a quick pan glaze that's savory, slightly tangy, and just sticky enough to cling to the crispy skin. The broccoli gets a proper char in the same skillet before steaming to tender-crisp perfection with sliced garlic, so every component earns its place on the plate. Pressing the fillets skin-side down and letting them sear undisturbed is the move that delivers that restaurant-quality crispness at home. A handful of fresh cilantro scattered over the top at the end adds brightness without any heat or irritation for sensitive palates. This one is clean, colorful, and genuinely craveable — the kind of recipe you'll come back to on rotation.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!