Set oven to broil on high (or 400°F).

In a small microwave-safe bowl, combine coconut oil, ground turmeric and black pepper. Heat for 30 seconds, or until coconut is melted. Stir to combine.

Place the snapper, skin side down, on a sheet tray with a rack (or on a piece of foil rubbed with coconut oil). Season the fish lightly with sea salt and black pepper. Using a brush, gently spread enough turmeric oil to coat the fish generously.

Broil on high for 8–10 minutes, until flakey.

Once removed from the oven, top with coconut pesto and enjoy! This goes great with basmati rice and/or sautéed seasonal vegetables. You can also use the same recipe on the grill.