Start by rinsing the tilapia fillets under cold water, removing any scales, and patting dry. Make 4 diagonal cuts on each side.

In a blender, combine scallions, bell peppers, celery, ginger, curry powder, onion, garlic, and olive oil until smooth, reserving 2 tablespoons.

Generously rub the marinade into the tilapia and marinate in the refrigerator for at least 30 minutes.

Position your oven rack to the second-highest setting and preheat the broiler to high. Coat a baking pan with olive oil and place the marinated tilapia inside.

Broil for about 15 minutes, then flip carefully, brushing with reserved marinade, and broil for another 15 minutes until fish flakes easily.

Heat olive oil in a skillet and add chopped onions, bell peppers, and diced tomatoes, sautéing for 5-7 minutes. Season to taste.

Slice ripe plantains diagonally and fry in hot vegetable oil until golden brown, about 3-4 minutes per side.

Plate the grilled tilapia with the crispy fried plantains and sautéed vegetables, garnishing with avocado slices.