Celery Free Ginger-Turmeric Snapper with Broccoli
Warm, golden, and deeply aromatic, this skillet dish brings together skin-on red snapper and charred broccoli in a way that feels both weeknight-easy and genuinely impressive. Fresh ginger and ground turmeric create a fragrant rub that turns the fish beautifully golden in the pan, while a quick coconut aminos glaze adds a savory-sweet finish that ties everything together. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there are no hidden aromatics or seasoning blends that might sneak celery seed or celery salt into the mix. The broccoli gets a quick char before steaming tender-crisp with sliced garlic, so you get real texture and depth without relying on any of the usual suspects. Coconut oil keeps the sear clean and the skin irresistibly crisp, and the apple cider vinegar in the glaze adds just enough brightness to cut through the richness of the fish. A handful of fresh cilantro scattered over the top at the end makes the whole plate pop with color. It's the kind of meal that looks like you put in serious effort but comes together in one skillet with minimal fuss.
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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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