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Pan-fried Tilapia with Apple and Celeriac Slaw

Active Time: 30 minutes / Cook Time: 6-8 minutes / Total Time: 30-35 minutes

Makes 4 servings

Chef’s Tip: Peeling celeriac/celery root
Cut the stem and root ends off of the bulb. Sit the root flat on one of its cut sides. Using a paring knife, start at the top of the bulb and slice downward to the bottom, taking off as little of the flesh as possible; move around the bulb until all of the skin is off. Use the paring knife to carve out any indentions and craters in the skin, and proceed with the recipe. You can also use a peeler, but it may be a challenge!
Swiss chard is in the same family of vegetables as beets and spinach. Taste wise, Swiss chard is slightly bitter and salty. The peak season for chard is June through August. Because Swiss chard contains oxalic acid, we recommend boiling as the healthiest cooking method. This sweetens the greens a little bit and makes them better suited for digestion and absorption.

Pan-Fried Tilapia w Apple & Celeriac Slaw.JPG


  • Juice of ½ a lemon
  • 2 apples, unpeeled and shredded
  • 1 medium celeriac, about 6 oz., peeled and shredded
  • ¼ cup dry-roasted walnuts, chopped (optional)
  • ¼ cup flat leaf parsley, thinly sliced
  • ¾ teaspoon fine sea salt, divided
  • ¼ cup extra virgin olive oil OR 2 tablespoons extra virgin olive oil and walnut or pecan oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon refined coconut oil
  • 1-1 ¼ lbs. tilapia filets
  • ½ teaspoon ground black pepper
  • 1 teaspoon Cajun or Jerk seasoning (optional)
  • For Lunch:
    • 4 Swiss Chard leaves, stems cut off at base of leaf (reserve remaining stems and chard for dinner on Day 6)


  1. In a large bowl, toss shredded apple and celeriac with lemon juice. Sprinkle walnuts and parsley over top. Set aside.
  2. In a mason jar with a tight-fitting lid or in a bowl using a whisk, combine ¼ teaspoon salt, oil, honey, mustard, and vinegar and shake or whisk to combine. Pour dressing over the apple mixture and toss to combine. Refrigerate until serving.
  3. Sprinkle both sides of tilapia evenly with remaining ½ teaspoon salt, black pepper, and Cajun seasoning, if using. In a large skillet, heat coconut oil over medium-high heat until shimmering. Add tilapia filets and cook without disturbing for 3 minutes, or until fish releases easily from the pan. Carefully flip and cook another 2-3 minutes, or until fish flakes easily with a fork.
  4. Serve ¼ of the tilapia and just over a ¼ of the slaw per person for dinner. 5. Package remaining tilapia and slaw in two airtight containers with lids, adding 2 chard leaves to each container. The leaves will be your taco shells for fish tacos for lunch on Day 2.