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Recipe: Charcoal-grilled fish with burnt herbs and citrus

Within just a few short years of moving to Ohio from Chile, chef and cookbook author Isidora Díaz has developed a following of loyal Chilean food lovers.


- Photo by Tim Johnson

It’s a testament to both the inclusiveness of the Columbus food scene, as well as her distinctive culinary perspective and personality. Her fans have followed her to cooking classes at The Commissary, pop-up dinners at House Beer in the Short North and, most recently, Sudamericana Empanada, a weekly pop-up dinner she hosted at Platform Beer Co. with Brooke Kinsey from Bleu & Fig.


But just as quickly as DÍaz arrived, she’ll be moving to Copenhagen, Denmark, in June, as she and her husband pursue new professional opportunities. To cement her legacy, we asked her to leave us with a favorite recipe. Below, DÍaz shares a dish similar to one featured in her Spanish language cookbook “Todo a la Parrilla.” It’s perfectly suited to the grilling season and serves as a thank you to the many people who welcomed her as a Buckeye. instagram.com/isidoradiaz


Full article and Recipe @

http://www.columbusmonthly.com/lifestyle/20170523/recipe-charcoal-grilled-fish-with-burnt-herbs-and-citrus

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