This is a very spicy marinade, fantastic with seafood, poultry, and vegetables. It can be stored in an airtight container in the refrigerator for up to one week.
Peaches and fish for dinner? Yes! You’ll love this masterpiece. It’s one of those “eat with your eyes first” dishes that’s so good you’ll want to serve at a dinner party, but so easy – it’s ideal for a weeknight meal
A favorite at the Pritikin Center.
Use this versatile sauce on everything from vegetables and tofu to chicken and fish. Plus, it freezes well.
The Spa Experience festival in Aspen featured Pritikin Executive Chef Anthony Stewart and other internationally renowned chefs. Each contributed signature dishes. Chef Anthony, who won the prestigious Platinum Carrot Award, offered this favorite from the Pritikin Center. Mix and match the fish as you see fit. If, for example, you don’t like mussels, don’t buy them; just add more shrimp, scallops, or lobster.