Lupin Free Ginger-Turmeric Snapper with Broccoli
Bright, golden-seared snapper meets earthy turmeric and zingy fresh ginger in a weeknight dinner that looks and tastes far more impressive than the effort involved. The skin crisps up beautifully in coconut oil while the flesh stays moist and flaky, finished with a quick coconut aminos glaze that brings a savory-sweet punch without any soy or wheat-based sauces to worry about. That glaze — just coconut aminos, apple cider vinegar, and a little more ginger — is the kind of thing you'll want to drizzle on everything. The charred broccoli with golden garlic holds its own as a side, picking up all those warm, aromatic flavors from the pan. Every ingredient here is straightforward and naturally free from lupin, so there's no label-scanning or substitution gymnastics required. It's a clean, vibrant plate that works just as well for a casual family dinner as it does for impressing guests.
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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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