Nutmeg Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and deeply savory, this skillet snapper is the kind of weeknight dinner that feels far more impressive than the effort it takes. Fresh ginger and ground turmeric form a fragrant rub that gives the fish a gorgeous golden crust, while a quick coconut aminos glaze adds a sweet-savory finish that pulls everything together. The charred broccoli with sliced garlic is a perfect partner — tender-crisp, slightly smoky, and ready in minutes alongside the fish. For anyone navigating warm-spice blends that often sneak nutmeg into the mix, this recipe keeps things clean and intentional, relying on ginger and turmeric to do all the heavy lifting. Coconut oil gives the skin a beautifully crisp sear without any dairy, and the glaze comes together with just three pantry staples. A scatter of fresh cilantro at the end adds a pop of color and brightness that makes the whole plate look like something out of a restaurant. This one is going straight into the regular rotation.
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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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