Cashew 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 fish gets rubbed with fresh ginger and turmeric before hitting a hot pan, building a deeply fragrant crust that's crisp on the outside and perfectly flaky within. A quick glaze made from coconut aminos, apple cider vinegar, and a little more ginger ties everything together with a savory-tangy finish that clings beautifully to the fish. The broccoli is cooked in the same skillet — charred at the edges, steamed just until tender-crisp, and kissed with golden garlic — so every component picks up real depth of flavor. Because the whole dish leans on whole, straightforward ingredients like coconut oil and fresh aromatics, there's no need to scan labels or worry about hidden nut-based additives sneaking into your meal. A scatter of fresh cilantro at the end is optional but highly recommended for a pop of color and brightness. This one comes together in a single pan and hits the table fast, making it as practical as it is impressive.
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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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