Nitrate & Nitrite Free Ginger-Turmeric Snapper with Broccoli
Bright, warming, and genuinely satisfying, this skillet dish brings together crispy-skinned red snapper and charred broccoli in a way that feels both weeknight-easy and dinner-party-worthy. Fresh ginger and ground turmeric do the heavy lifting on flavor, giving the fish a golden, aromatic crust without relying on any cured or processed ingredients that commonly sneak nitrates and nitrites into your plate. The glaze — built from coconut aminos, apple cider vinegar, and a little more ginger — adds a savory-tangy finish that ties everything together beautifully. Coconut aminos is a smart swap here because it delivers that deep, umami-rich quality you'd want from a sauce without the additives found in many conventional condiments. The broccoli gets a quick char in the same skillet before being steamed tender-crisp with garlic, so you're working with one pan and building real depth of flavor the whole way through. Everything on the plate is whole, recognizable, and clean — exactly what you want when you're cooking with intention.
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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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