Wheat Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and built around real whole ingredients, this skillet dinner delivers serious flavor without a trace of wheat anywhere in the recipe. The snapper fillets get rubbed with fresh ginger and turmeric before hitting a hot pan, developing a golden, crispy skin that makes the whole dish feel restaurant-worthy. Coconut aminos stand in beautifully for soy sauce in the glaze, bringing that savory, slightly sweet depth without any of the wheat-based ingredients found in traditional soy sauce — a swap that genuinely works. The broccoli gets charred, steamed, and finished with golden garlic, so it's anything but an afterthought on the plate. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. A drizzle of the tangy ginger-spiked glaze ties the fish and vegetables together into one cohesive, crave-worthy meal. Scatter some fresh cilantro on top and you've got a vibrant, satisfying plate that doesn't ask you to compromise on a single thing.
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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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