Grilled Swordfish with Celery Root Purée and Crispy Celery Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish has become one of my favorite weeknight dinners. Swordfish is beautifully meaty and stands up wonderfully to the grill, while the silky celery root purée and crispy celery salad create layers of texture and flavor. What I love most is how quickly it all comes together in under an hour, and celery root is incredibly affordable compared to other gourmet vegetables. Plus, celery root is packed with fiber and antioxidants, making this a nutritious choice that tastes indulgent. Whether you're cooking for yourself or impressing guests, this dish delivers restaurant quality results with minimal fuss.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, about 1 inch thick)
- 1 poundcelery root(peeled and cubed)
- 4fresh celery stalks(2 for purée, 2 for salad, thinly sliced)
- 118 mlwhole milk
- 3 tablespoonsunsalted butter(divided)
- 59 mlextra virgin olive oil(divided)
- 3 tablespoonsfresh lemon juice
- 1 teaspoondijon mustard
- 1shallot(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 237 mlvegetable broth
Detail level
Instructions
- 1
Start the celery root purée by bringing vegetable broth to a boil in a large pot. Add the cubed celery root and 2 chopped celery stalks, then simmer for 12-15 minutes until very tender.
Tip: Cut celery root pieces to similar sizes so they cook evenly.
- 2
While the celery root cooks, prepare the vinaigrette by whisking together 3 tablespoons lemon juice, Dijon mustard, minced shallot, and 2 tablespoons of olive oil. Season with salt and pepper, then set aside.
Tip: Make the vinaigrette while vegetables cook to save time.
- 3
Pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper. Brush lightly with 1 tablespoon of olive oil and place fresh thyme sprigs on top.
Tip: Dry fish ensures better browning and a flavorful crust when grilled.
- 4
Heat a grill pan or outdoor grill to high heat. Once hot, carefully place swordfish steaks on the grill and cook for 4-5 minutes per side without moving them too much, until they develop a golden crust and reach an internal temperature of 145°F.
Tip: Resist the urge to flip frequently; let the fish develop a nice char for better flavor.
- 5
Drain the cooked celery root and celery stalks, reserving 0.5 cup of the cooking broth. Transfer to a blender with 3 tablespoons butter and 0.5 cup milk. Blend until smooth and creamy, adding reserved broth as needed for consistency.
Tip: Strain the purée through a fine mesh sieve for an extra silky texture if desired.
- 6
Toss the remaining 2 sliced raw celery stalks with the prepared vinaigrette and let sit for 2-3 minutes to slightly soften while retaining a pleasant crunch.
Tip: Keep the raw celery salad separate until just before serving to maintain its crisp texture.
- 7
Spoon a generous portion of celery root purée onto each plate. Top with a grilled swordfish steak and finish with a handful of the dressed celery salad on top of the fish.
Tip: Plate while everything is warm for the best flavor experience.
- 8
Drizzle any remaining vinaigrette around the plate and serve immediately.
Tip: Garnish with fresh celery leaves or microgreens for an elegant presentation.
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