• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
I wrap Tilapia fillets with bacon to keep them moist and give some great flavor, then oven roast it to crisp up the bacon. The fish is served with citrus butter and roasted corn and yukon potato hash.
Tilapia, bacon, lemon, lime, parsley, corn, yukon potato, carrot, butter