Cinnamon Free Ginger-Turmeric Snapper with Broccoli
Warm, golden, and deeply savory, this skillet snapper is the kind of weeknight dinner that feels far more impressive than the effort involved. Fresh ginger and ground turmeric do the heavy lifting on flavor, giving the fish a vibrant, aromatic crust that crisps up beautifully in coconut oil. For anyone navigating a cinnamon sensitivity, spice blends and bottled sauces can be a minefield — but every ingredient here is straightforward and easy to verify. The glaze is built from coconut aminos and apple cider vinegar, delivering a glossy, umami-rich finish without any of the usual warm-spice suspects hiding in the background. Charred broccoli with toasted garlic rounds out the plate, adding texture and a slightly smoky edge that balances the brightness of the fish. A quick pan sauce, a scatter of fresh cilantro, and dinner is on the table — no complicated techniques, no mystery ingredients, just clean, bold cooking that delivers every time.
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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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