Macadamia Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and weeknight-ready, this skillet dish brings together golden-seared 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 fragrant crust that's hard to resist. A quick glaze made from coconut aminos, apple cider vinegar, and a little more ginger ties everything together with a savory-tangy finish that coats every bite. The broccoli is cooked in the same skillet — charred at the edges, steamed until just tender, and loaded with golden garlic — so cleanup stays minimal and the flavors all speak the same language. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects without any awkward substitutions; every ingredient here earns its place on its own merits. Finish with a scatter of fresh cilantro and serve immediately for the crispiest skin and the most vibrant colors on the plate.
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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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