Nightshade Free Ginger-Turmeric Snapper with Broccoli
Eating without nightshades doesn't mean giving up bold, exciting flavor — this dish is proof of that. Red snapper fillets get rubbed with fresh ginger and ground turmeric before hitting a hot skillet, building a golden, fragrant crust that's genuinely impressive on the plate. The real secret is the glaze: coconut aminos and apple cider vinegar come together with a little more ginger to create a savory-tangy finish that coats the fish beautifully without a drop of tomato, pepper, or any other common offender. Broccoli florets are charred at the edges, kissed with garlic, and steamed just until tender-crisp, giving you a side that holds its own against the bold fish. Coconut aminos do a lot of heavy lifting here — they deliver that deep, umami-rich quality that soy sauce usually provides, so nothing feels like a compromise. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Scatter some fresh cilantro over the top and serve it immediately for the best texture and flavor.
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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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