Grilled Tilapia with Parsnip Purée and Herb Oil

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates to prevent sticking.

   Tip: If you don't have a grill, a grill pan over medium-high heat works equally well.

2. 2

   Place parsnip pieces in a pot of salted boiling water and cook for 12-15 minutes until very tender, then drain well.

   Tip: Pat the parsnips dry with paper towels before blending to achieve a smoother purée.

3. 3

   Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté minced garlic for 1 minute until fragrant.

   Tip: Don't let the garlic brown as it will become bitter.

4. 4

   Transfer the cooked parsnips and garlic to a blender, add vegetable broth and 1 tablespoon olive oil, then blend until completely smooth and creamy.

   Tip: Add an extra tablespoon of broth if the purée is too thick.

5. 5

   Season the parsnip purée with half the salt and quarter teaspoon of black pepper, then set aside and keep warm.

6. 6

   Pat the tilapia fillets dry and season both sides with remaining salt and pepper.

   Tip: Dry fillets prevent sticking to the grill and promote better browning.

7. 7

   Grill the tilapia for 4-5 minutes per side until the flesh is opaque and flakes easily with a fork.

   Tip: Avoid flipping too often; let each side develop a light golden crust before turning.

8. 8

   While the fish cooks, blend fresh basil, parsley, lemon zest, remaining 2 tablespoons olive oil, and a pinch of salt to create the herb oil.

   Tip: Use a mortar and pestle if you prefer a chunkier texture with more herb texture.

9. 9

   Spoon warm parsnip purée onto serving plates, top each with a grilled tilapia fillet, and drizzle generously with herb oil and fresh lemon juice.

10. 10

    Garnish with fresh thyme sprigs and serve immediately while the fish and purée are warm.

    Tip: A crisp white wine like Sauvignon Blanc pairs beautifully with this dish.