Grilled Tilapia with Celery Root Purée and Crispy Celery Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant dish came together one evening when I wanted something restaurant quality without the fuss, and I discovered how beautifully tilapia pairs with earthy celery root. The magic here is the contrast between the silky purée and the crispy salad, all ready in under an hour. What I love most is that tilapia is incredibly affordable and cooks so quickly, making this feel fancy without breaking the bank. Celery root is packed with vitamin K and fiber, supporting bone health and digestion while adding a subtle sophistication to your plate. It's simple enough for a weeknight dinner yet impressive enough to serve guests.
Ella x
Ingredients
- 4tilapia fillets(6 oz each)
- 1 mediumcelery root(peeled and cubed)
- 3fresh celery stalks(thinly sliced)
- 4 tablespoonsolive oil
- 237 mlvegetable broth
- 3 tablespoonsfresh lemon juice
- 2garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried)
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While it heats, place cubed celery root in a pot of salted water and bring to a boil. Cook for 12-15 minutes until tender.
Tip: Start the celery root early so it's ready when the tilapia finishes cooking.
- 2
Pat the tilapia fillets dry and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt, pepper, and thyme.
Tip: Dry fish prevents sticking on the grill and helps develop a nice sear.
- 3
Once the celery root is tender, drain it well and place in a blender or food processor. Add 2 tablespoons of butter, minced garlic, 0.5 cup of the vegetable broth, salt, and pepper. Blend until smooth and creamy.
Tip: Add more broth if the purée is too thick—you want it to have a silky consistency.
- 4
Place tilapia fillets on the preheated grill and cook for 4-5 minutes per side without moving them, until they flake easily with a fork and have light grill marks.
Tip: Avoid flipping too early; let the fish develop a crust before turning.
- 5
While the fish cooks, prepare the celery salad by tossing the thinly sliced fresh celery with remaining 3 tablespoons of olive oil, fresh lemon juice, a pinch of salt and pepper.
Tip: Keep the celery salad light and fresh—toss it just before serving so it doesn't wilt.
- 6
Divide the warm celery root purée among four plates, creating a small mound in the center of each.
Tip: Warm plates help keep the purée at the perfect temperature.
- 7
Top each purée mound with a grilled tilapia fillet and spoon the crispy celery salad over the fish.
Tip: The contrast of warm and cool, creamy and crisp makes this dish visually appealing and texturally interesting.
- 8
Garnish with fresh chopped parsley and serve immediately while the fish is hot and the salad is still crisp.
Tip: A squeeze of extra fresh lemon on the plate adds brightness right before eating.
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