Carrageenan Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and built around clean whole-food ingredients, this skillet dinner delivers serious flavor without any of the thickeners or stabilizers that sneak into so many store-bought sauces and marinades. Carrageenan — a seaweed-derived additive commonly found in processed condiments, coconut milk products, and bottled sauces — is a real concern for anyone trying to keep their plate clean, and this recipe sidesteps it entirely by keeping every component simple and from-scratch. The snapper fillets get rubbed with fresh ginger, turmeric, and sea salt before hitting a hot pan with coconut oil, building a golden, crispy skin that's genuinely hard to resist. Coconut aminos and apple cider vinegar come together into a quick pan glaze that's tangy, slightly sweet, and completely additive-free. Meanwhile, the broccoli gets charred at the edges, kissed with garlic, and steamed just until tender-crisp — the kind of side dish that makes you forget you're eating something virtuous. Everything comes together in one skillet, which means less cleanup and more time enjoying a dinner that looks and tastes like it came from a restaurant. Scatter some fresh cilantro over the top and serve it immediately for the full effect.
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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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