Honey Free Ginger-Turmeric Snapper with Broccoli
Bright, warming, and weeknight-friendly, this skillet dish brings together golden-seared red snapper and charred broccoli in a way that feels genuinely restaurant-worthy. The fish gets rubbed with fresh ginger and ground turmeric before hitting a hot pan, building a deeply fragrant crust that gives way to flaky, tender flesh underneath. What makes this recipe especially smart is the glaze — coconut aminos and apple cider vinegar create that savory-tangy finish without a drop of sweetener, so there's no need to swap anything out or read labels nervously. Many glazed fish dishes lean on honey or maple syrup for that glossy coating, but the natural sugars in the coconut aminos do the job beautifully here. The broccoli gets a quick char, a hit of golden garlic, and a short steam so it stays bright and tender-crisp rather than soggy. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh cilantro at the end ties it all together, though the dish is absolutely worth making even if you skip it.
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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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