Xanthan Gum Free Ginger-Turmeric Snapper with Broccoli
Bright, bold, and built entirely from whole ingredients, this skillet dinner brings together golden-seared snapper and charred broccoli in a way that feels genuinely restaurant-worthy. The fish gets rubbed with fresh ginger and turmeric before hitting a hot pan, which means every bite carries that warm, earthy depth without relying on any thickeners or stabilizers whatsoever. That matters here because so many store-bought sauces and marinades sneak in xanthan gum as a texture agent — this glaze is just coconut aminos, apple cider vinegar, and a little more ginger, and it reduces naturally in the pan to something glossy and savory. The broccoli is cooked in the same skillet, first charred at the edges for a little smokiness, then steamed until just tender-crisp so it holds its color and bite. Pressing the skin-side fillets flat for the first thirty seconds is the move that gets you that shatteringly crisp skin, and the whole thing comes together in one pan with minimal cleanup. A scatter of fresh cilantro at the end lifts everything and makes it look as good as it tastes.
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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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