Oral Allergy Syndrome Friendly Ginger-Turmeric Snapper with Broccoli

Total time35 min

Prep time15 min

Cook time20 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Snapper with Broccoli

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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For the broccoli

1 lb broccoli florets (about 4 cups), cut into bite-sized pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, tap it and change its rating to Red.
3 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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