Brighten up your grilled fish with a colorful, flavor-packed salsa layered on top.
4 Mahi Mahi fillets, approximately 6 oz. each
oil, as needed
Phillips Pineapple Sweet Chili Sauce, for dipping
Tropical Fruit Salsa:
¼ C. papaya, diced
¼ C. mango, diced
¼ C. kiwi, diced
2 Tbsp. red onion, minced
2 Tbsp. red bell pepper, minced
2 Tbsp. green bell pepper, minced
1 Tbsp. fresh lime juice
1 Serrano chile, minced
2 tsp. cilantro, chopped
2 Tbsp. seasoned rice vinegar
2 Tbsp. olive oil
1 Tbsp. honey
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
A creamy homemade white clam sauce with Calabrian chiles, garlic and fresh parsley lays the foundation for a savory, seafood-forward pie. Topped with a blend of mozzarella cheeses, chili crisp and tender Phillips lobster meat, each slice delivers rich, spicy and indulgent flavor.
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