Walnut Free Ginger-Turmeric Snapper with Broccoli
Golden, crispy-skinned snapper rubbed with fresh ginger and turmeric is the kind of weeknight dinner that looks and tastes like serious effort without actually being one. The warm spice rub gives the fish a gorgeous color and a fragrant, slightly earthy kick that pairs beautifully with the charred-edge broccoli and the bright, tangy coconut aminos glaze. Every component here is straightforward and whole-food-based, so you never have to second-guess what's in the pan — no hidden nut oils, no ambiguous sauces from a bottle. The broccoli gets a quick char before being steamed tender-crisp with garlic, which means it holds its own as more than just a side — it's genuinely craveable. Pressing the fillets skin-side down for those first crucial seconds is the move that gets you that shatteringly crisp skin, and the quick pan glaze at the end ties everything together with a glossy, savory finish. It's a complete, satisfying meal that comes together in one skillet and hits every note — bold, bright, and clean.
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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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