Oats Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and deeply savory, this skillet dinner brings together golden-seared snapper and charred broccoli in a way that feels restaurant-worthy without a lot of fuss. The fish gets rubbed with fresh ginger and turmeric before hitting a hot pan, building a beautifully crisp, fragrant crust that locks in all the moisture underneath. A quick glaze of coconut aminos, apple cider vinegar, and more ginger goes into the pan at the end, thickening in just thirty seconds into something glossy and crave-worthy. The broccoli is cooked in the same skillet — charred at the edges, steamed until just tender, and loaded with toasted garlic — so every component picks up real depth of flavor. Every single ingredient here is naturally free of grains and grain-derived additives, which means no label-scanning or substitution stress. It's a clean, whole-food meal that genuinely delivers on taste, and the optional cilantro on top adds a fresh finish that ties everything together beautifully.
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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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