Grilled Tilapia Recipe by Chef Munyao – Chefs Delight Recipe of the Week

This week’s try it at home “Grilled Tilapia Fillet” Recipe sponsored by Chefs Delight Awards is brought to you by Osotua Luxury Resort Naivasha’s Executive Chef James Munyao

 

GRILLED TILAPIA FILLET RECIPE

 

INGREDIENTS:

• Tilapia fish fillet-160 gms
• Soy Sauce / Worcestershire Sauce-20 mls
• A Pinch of Crushed black pepper
• 4 scoops parczienne potatoes (Boiled)
• A bunch of chopped parsley
• Butter-30 gms
• Rustic Tomato Vinaigrette
• One Medium Diced Onion
• One Diced tomato
• Chopped Garlic-10gms
• 3 tbs Olive Oil
• ½ ts Tomato Paste
• 2 tbs Tomato Ketchup (to balance acidity)

 

 

METHOD:

STEP 1:
Prepare marinate with oil, soy sauce lemon juice, Worcestershire sauce, crushed black pepper, salt. Marinate the Tilapia Fillet and keep it in the marinate for 30 minutes.

STEP 2:
Boil the parmesan potatoes, butter them, and keep aside. Wash courgette and slice them length wise, a size that can be grilled. Season with oil, salt, black pepper. Add vegetable oil, chopped garlic and grill. Wash carrots & PEEL. Cut into half length. Divide each half into half then turn them. Blanch them into boiling, salted water. Cool them. Use the seasoning for courgette to season the carrots & grill them.

STEP 3:
Prepare the Tomato Vinaigrette in a sauce pan, heat olive oil, add onion sweat, add garlic while sweating, add tomato paste, cook shortly, add diced tomato, white wine vinegar, stir to mix, add tomato ketchup, keep aside.

STEP 4:
Grill the Tilapia Fillet each side for 4 minutes (Depends with the size of the fillet)

STEP 5: Lay grilled courgette at the middle of the plate. Place 4 Parisian potatoes around the courgette, place carrots in between the potatoes. Set the fish fillet on the courgette. Serve the sauce to accompany. Serve a lemon wedge.

 

Bon appétit!

 

MEET CHEF JAMES MUNYAO

 

I’m a seasoned chef who has been in the industry for quite some time.

I pursued a 3 year Diploma at the LTI training center in food production (1997). I later joined LTI Kaskazi beach as a comis chef and climbed the ladder to chef departe.

I later joined Thika Sports club as the Head Chef for 3yrs. May, 2000 I joined Heritage Hotel as a Sous Chef, after I realized that there was no clear  career growth in a members club. 2000 December I became a pioneer team member that opened The Great Rift Valley Lodge and Golf resort. I worked there for 5 years till 31^st January 2006. I joined wilderness Lodges on February 1^st 2006. I worked with them for one and a half years until

July 2007. On 16^th July 2007 I joined Red Court Hotel as the opening executive chef. Red Court is fully owned by Kenya Red Cross. I worked with Red Court Hotel for 10 years during which period Boma Hotel Nairobi was born and Boma Inn Eldoret. Red Court Hotel rebranded to Boma Inn Nairobi, Boma Nairobi and Boma Inn Eldoret. The growth came after Red Court saw the potential in hospitality after it posted good profits. The Boma Hotels were generating money for Kenya Red Cross to fund its projects. I left Red Court in 2016 and joined Golden Tulip as the executive chef. During my period at Golden Tulip, I opened the vegetarian restaurant on the 10^th floor of the hotel. It was renamed Vegetarian planet.

I stayed with them for two years and joined Losesia Resort and Lodges as the opening Chef in 2018. I worked with Losesia until February 2019.

After this I started a family business in the hospitality industry, however this did not go as planned due to the Corona pandemic that hit the world, in 2021 I could not continue with my business and opted to do consulting works with different establishments. As I was doing my consulting I joined Osotua Luxury Resort Naivasha run by ICON hotel group as the executive chef.

 

From my vast career I have had major achievements which include but limited to:

1. Serving three of Kenya’s presidents.
2. Served Mozambique’s president.
3. I have served 4 Kenyan vice presidents and our current Deputy President.
4. Won collar awards with Boma Hotels.
5. I was part of the committee that drafted and developed the National hygiene standards.

 

I have been a lecturer and trainer both in formal and informal sector in the hospitality industry. I believe in working hard, team growth, quality and giving what is right to customers.

 

This recipe is sponsored by Chefs Delight Awards

 

Chefs Delight Crunchy Jumbo Prawns Recipe by Planhotel Executive Chef Giacomo Gaspari

 

If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527