Page 18 - Prevention - USA (April 2020)

PUL S E

SUSTAINABLE SEAFOOD
Just in time for Earth Month: Beau Macmillan, the executive
chef at Sanctuary on Camelback Mountain in Arizona, shares
ways to prepare tasty, environmentally friendly picks.

PACIFIC COD says Macmillan. Keep up to two weeks,” says
things simple to let their Macmillan. Rub a mixture
Make a bold marinade,
naturally buttery flavor of salt, sugar, and citrus
then grill on high. “You
shine through. Sprinkle on skin-on salmon; cover
don’t have to worry
with salt and pepper, and refrigerate 36 hours.
about exact temp, and
rub with olive oil, and Rinse, pat dry, and use as
the longer it cooks, the
cook on medium-high; a salad or toast topping.
better—the outside gets
don’t flip scallops until
flaky and the inside
the bottoms are golden. CRAB
cooks evenly,” Macmillan
Deglaze with white wine An easy hack for shell-on
says. Pair with veggies
and lemon juice and toss
and antioxidant-rich crab and preshelled meat
with parsley.
forbidden rice. is compound butter—
just a little imparts big,
SCALLOPS SALMON fresh taste. Mix softened
“Always cook scallops “I love to cure salmon— unsalted butter with your
in a cast-iron or French you don’t have to worry favorite spices and herbs
steel pan, which gives about overcook- along with citrus zest; roll
them a crusty ing, and it keeps in plastic wrap and refrig-
caramelization,” in the fridge for erate until ready to use.

GETTY IMAGES.

16 PREVENTION.COM