Chestnut 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 fillets get rubbed with fresh ginger and turmeric before hitting a hot pan, building a deeply fragrant crust that gives way to tender, flaky flesh underneath. 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 gets its own moment too — charred at the edges, steamed tender-crisp with garlic, and ready to soak up every drop of that pan glaze. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and other nuts without any substitutions required — just clean, whole ingredients from start to finish. Coconut oil does the heavy lifting in the pan, and coconut aminos keep the glaze soy-free and deeply savory without any hidden surprises. Scatter some fresh cilantro over the top and you've got a complete, vibrant plate that looks far more impressive than the effort it actually takes.
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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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