Paleo Ginger-Turmeric Snapper with Broccoli
Fresh red snapper gets a bold, golden crust here thanks to a simple rub of grated ginger, turmeric, and sea salt — the kind of combination that makes the whole kitchen smell incredible the moment it hits a hot pan. Coconut oil gives the skin that satisfying crispness without any of the refined seed oils or butter that would push this dish off the table for strict ancestral eaters. The glaze is where things get really clever: coconut aminos and apple cider vinegar stand in for the soy-based sauces that usually show up in this style of cooking, delivering that savory, slightly tangy finish with zero grains or legumes in sight. Broccoli florets get charred at the edges before a quick steam with sliced garlic, so you end up with a side that's tender-crisp and deeply flavorful rather than just an afterthought. Everything comes together in a single skillet, which keeps cleanup minimal and the whole process surprisingly approachable on a weeknight. A scatter of fresh cilantro at the end brightens the whole plate and ties the warm spice notes together beautifully. This is the kind of clean, whole-food dinner that genuinely doesn't feel like it's missing anything.
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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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