Hazelnut Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and deeply aromatic, this skillet dinner brings together golden-seared snapper and charred broccoli in a way that feels restaurant-worthy without a lot of fuss. The fish gets rubbed with fresh ginger and turmeric before hitting a hot pan, which builds a beautifully spiced crust while keeping the flesh tender and flaky inside. A quick glaze made from coconut aminos, apple cider vinegar, and more ginger goes into the pan at the end, thickening into something glossy and savory that ties the whole dish together. The broccoli is cooked in the same skillet — charred at the edges, steamed until just tender-crisp, and finished with golden garlic — so every component picks up real depth of flavor. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and relies entirely on whole, straightforward ingredients with no hidden surprises. Coconut oil does the heavy lifting as the cooking fat, keeping things clean and simple from start to finish. Scatter some fresh cilantro over the top before serving and you've got a weeknight dinner that looks and tastes like you put in a lot more effort than you actually did.
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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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