Grilled Swordfish with Celery Root Purée and Crispy Celery Salad

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Drizzle any remaining vinaigrette around the plate and serve immediately.

   Tip: Garnish with fresh celery leaves or microgreens for an elegant presentation.