Pescatarian Ginger-Turmeric Snapper with Broccoli
Bright, bold, and weeknight-friendly, this skillet dish brings together crispy-skinned red snapper and charred broccoli in a way that feels restaurant-worthy without the fuss. The fillets get rubbed with fresh ginger, turmeric, and sea salt before hitting a hot pan, building a golden crust that locks in all that warm, earthy flavor. A quick coconut aminos glaze — sharpened with apple cider vinegar and a little more ginger — gets swirled in at the end, coating the fish in a glossy, savory finish that ties everything together beautifully. The broccoli is cooked in the same skillet, picking up a little char before being steamed tender-crisp with garlic, so nothing goes to waste and every bite has texture. Because the whole dish leans on whole-food ingredients like coconut oil and coconut aminos, there's no need to scan labels for hidden additives or worry about what's lurking in a bottled sauce. A scatter of fresh cilantro at the end adds a pop of color and brightness that makes the plate look as good as it tastes. It's the kind of fish dinner that converts skeptics — clean, vibrant, and deeply satisfying from the very first bite.
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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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