Grilled Tilapia with Celery Root Purée and Crispy Celery Salad

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.