Brazil Nut 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 far more impressive than the effort it requires. The spice rub clings to crispy, skin-on red snapper fillets, giving each bite a subtle heat and earthy depth that pairs beautifully with charred, garlicky broccoli. A quick glaze made from coconut aminos and apple cider vinegar ties everything together with a savory-tangy finish that coats the fish in the last moments of cooking. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient, from the coconut oil to the coconut aminos, is straightforward and easy to source without second-guessing labels. The technique is just as satisfying as the flavors: pressing the fillets skin-side down for a crisp sear, steaming the broccoli to tender-crisp perfection, and finishing with a pan glaze that comes together in under a minute. Fresh cilantro scattered over the top adds a bright, herby lift that makes the whole plate feel restaurant-worthy. This one is a keeper for anyone who wants bold, clean flavors on the table fast.
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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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