Seed Oil Free Ginger-Turmeric Snapper with Broccoli
Bright, warming, and genuinely satisfying, this skillet dinner brings together golden-seared snapper and charred broccoli in a way that feels restaurant-worthy without any of the usual cooking-oil concerns. Coconut oil does all the heavy lifting here — both for searing the fish and sautéing the broccoli — so there's no canola, soybean, or sunflower oil anywhere near the pan. The spice rub of fresh ginger and turmeric gives the fillets a gorgeous color and a gentle heat that pairs beautifully with the quick coconut aminos and apple cider vinegar glaze spooned over at the end. Getting that crispy, golden skin is easier than it sounds: pressing the fillet down for the first thirty seconds and leaving it completely undisturbed does most of the work for you. The broccoli gets a little char before steaming tender-crisp with garlic, so it's never soggy or bland — it holds its own right alongside the fish. A handful of fresh cilantro scattered over the top pulls everything together and makes the whole plate look as good as it tastes. This is the kind of weeknight meal that feels like a treat every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!