Peanut Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and weeknight-friendly, this skillet dish brings together golden-seared red snapper and charred broccoli in a way that feels genuinely restaurant-worthy. The fish gets rubbed with fresh ginger and turmeric before hitting a hot pan, building a fragrant crust that's crisp on the outside and perfectly flaky within. A quick glaze made from coconut aminos, apple cider vinegar, and a little more ginger ties everything together with a savory-tangy finish that clings beautifully to the fish. The broccoli is cooked in the same skillet — first charred for depth, then steamed until just tender-crisp — so every component picks up those warm, aromatic flavors. For anyone navigating peanut concerns, this recipe is naturally free of nuts and nut oils, relying entirely on coconut oil and whole, easy-to-verify ingredients with no hidden surprises. It's the kind of clean, vibrant meal that doesn't ask you to compromise on flavor to feel confident about what's on your plate.
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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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