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
Try your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.
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