Grilled Halibut with Celery Root Purée and Crispy Celery
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant halibut dish has become one of my favorite weeknight dinners because it comes together in just 45 minutes total, yet tastes like something from a fine restaurant. The star is the silky celery root purée, which is naturally low in calories and packed with fiber to keep you feeling satisfied. I love how the creamy purée contrasts with the delicate grilled fish and those wonderfully crispy celery shards on top. It's simpler to make than it sounds, requiring just basic cooking techniques and ingredients you can find at any grocery store. The bright lemon and thyme tie everything together beautifully, making this a dish I'm genuinely proud to serve.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ¾ kgcelery root(peeled and cubed)
- 3celery stalks(1 reserved for chips, 2 for stock)
- 473 mlvegetable broth
- 118 mlheavy cream
- 3 tablespoonsbutter(divided)
- 2shallots(minced)
- 2garlic cloves(minced)
- 1fresh lemon(zest and juice)
- 1 tablespoondijon mustard
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 4fresh thyme(sprigs)
Detail level
Instructions
- 1
Prepare the celery root purée by dicing the celery root into 1-inch cubes and placing them in a pot with the vegetable broth and two celery stalks. Bring to a boil, then simmer for 15 minutes until the celery root is completely tender.
Tip: Cut celery root into uniform pieces so they cook evenly.
- 2
While the celery root cooks, slice the reserved celery stalk into thin, matchstick-sized pieces. Toss with 1 tablespoon of butter and a pinch of salt, then spread on a baking sheet. Roast at 375°F for 10-12 minutes, stirring halfway through, until golden and crispy.
Tip: Watch the celery chips closely as they can burn quickly due to their thinness.
- 3
Preheat your grill to medium-high heat and lightly oil the grates. Pat the halibut fillets dry with paper towels and brush both sides with olive oil. Season generously with sea salt and cracked black pepper.
Tip: Dry fish grills better and develops a better crust.
- 4
Drain the cooked celery root, discarding the celery stalks. Transfer to a blender with the cream, 2 tablespoons butter, minced shallots, minced garlic, and Dijon mustard. Blend until smooth and creamy, then season with salt and pepper to taste.
Tip: For a lighter version, use half cream and half of the cooking broth instead.
- 5
Place the halibut fillets skin-side down on the hot grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp. Gently flip and cook the flesh side for another 4-5 minutes until the fish is opaque and flakes easily.
Tip: Don't flip the fish too early; let the skin develop a protective crust first.
- 6
Warm the celery root purée gently in a saucepan over low heat, stirring occasionally. Add the lemon zest and a squeeze of fresh lemon juice just before serving.
Tip: Add the lemon juice at the end to preserve its bright flavor and prevent the purée from darkening.
- 7
To plate, spoon a generous portion of celery root purée onto each serving plate, creating a slight well in the center. Place a grilled halibut fillet skin-side up atop the purée. Garnish with crispy celery chips, a fresh thyme sprig, and a light drizzle of lemon juice.
Tip: Serve immediately while the fish is still warm and the celery chips retain their crispness.
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