Sesame Free Ginger-Turmeric Snapper with Broccoli
Bright, golden-seared snapper with charred broccoli and a glossy ginger glaze is the kind of weeknight dinner that looks like it came from a restaurant. The fish gets rubbed with fresh ginger, turmeric, and sea salt before hitting a hot skillet, building a deeply fragrant crust that's hard to resist. A quick coconut aminos glaze — spiked with apple cider vinegar and more ginger — ties everything together with a savory, slightly tangy finish that clings beautifully to the fish. For anyone navigating sesame-free cooking, Asian-inspired dishes can feel like a minefield of soy sauces and toasted sesame oils, but this recipe sidesteps all of that entirely. Coconut aminos stand in as the umami backbone, delivering that savory depth without any of the usual label-reading stress. The broccoli gets steamed right in the same pan after a quick char with sliced garlic, so the whole meal comes together with minimal cleanup and maximum flavor. Scatter some fresh cilantro over the top and serve it straight from the skillet — this one's best eaten immediately.
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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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