Dairy Free Ginger-Turmeric Snapper with Broccoli
Golden-skinned snapper rubbed with fresh ginger and turmeric, seared until crisp, then finished with a tangy coconut aminos glaze — this is the kind of weeknight dinner that feels far more impressive than the effort involved. Every component is naturally free of dairy, so there's no swapping or substituting required; the recipe just works as written. Coconut oil does double duty here, giving the broccoli a beautiful char and the fish that coveted crispy skin without a drop of butter in sight. The quick glaze — built from coconut aminos, apple cider vinegar, and a little more ginger — adds a savory-bright punch that ties the whole plate together. Charred broccoli with golden garlic on the side makes this a complete, satisfying meal rather than just a protein on a plate. A scatter of fresh cilantro at the end lifts everything with a little herbal freshness. It's bold, clean, and genuinely delicious.
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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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