Shellfish 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 restaurant-worthy without the fuss. The fillets get rubbed with fresh ginger and turmeric before hitting a hot pan, building a fragrant crust that locks in the fish's natural sweetness. A quick glaze made from coconut aminos, apple cider vinegar, and more ginger goes into the pan at the end, thickening in just thirty seconds into something glossy and deeply savory. The broccoli gets its own moment too — charred at the edges, steamed tender-crisp with sliced garlic, and ready to soak up every drop of that glaze. Because the whole dish relies on fresh fish, vegetables, and pantry staples, there's no need to scrutinize labels for hidden shellfish derivatives or shared-facility warnings. Everything here is straightforward and clean, which makes it a genuinely reliable option when you want bold flavor without the guesswork. Finish it with a scatter of fresh cilantro and serve immediately for the best texture on that crispy skin.
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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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