Legume Free Ginger-Turmeric Snapper with Broccoli
Bright, warming, and genuinely weeknight-friendly, this skillet dish brings together crispy-skinned red snapper and charred broccoli in a way that feels restaurant-worthy without the fuss. The fish gets rubbed with fresh ginger and ground turmeric before hitting a hot pan, building a golden crust that locks in all that fragrant spice. A quick glaze made from coconut aminos and apple cider vinegar ties everything together with a savory-tangy finish that clings beautifully to the fillets. Coconut aminos do the heavy lifting here in place of traditional soy sauce, which means the whole dish stays completely free of legume-derived ingredients without sacrificing any depth of flavor. The broccoli is cooked in the same skillet — first charred, then steamed with a splash of water and sliced garlic until perfectly tender-crisp — so cleanup is minimal and every bite picks up those aromatic pan drippings. It's the kind of meal that looks and tastes like you planned it for hours, even when you didn't.
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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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