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Asian Inspired Crab Crusted Ahi
Adapted from a recipe developed by Chef Rodelio Aglibot, L’Orient, Seattle, WA
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Baked Stuffed Snapper

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Blackened Snapper with Creamy Cajun Corn Sauce

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Broiled Tra (Swai) with Orange-Basil Sauce and Toasted Almond-Apricot Golden Raisin Orzo

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Catfish with Cajun Crab Stuffing

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Coconut Crusted Mahi-Mahi Curry

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Coconut Mahi with Tangy Apricot Dipping Sauce

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Ginger Steamed Salmon with Sweet & Spicy Sauce

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Grilled Japanese Marinated Salmon

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Grilled Salmon with Toasted Almond Couscous

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Grilled spicy citrus lobster skewers

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Grilled Teriyaki Fish

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Grilled Tuna with Black Bean Salsa

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Grouper Francaise

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Grouper Pa Dai

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Grouper with artichokes and mushrooms

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Grouper with Garlic Basil Cream Sauce

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Herb Potato Crusted Swai with Fra Diablo Sauce

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Herb Potato Crusted Swai with Fra Diablo Sauce

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Honey Chipotle BBQ Tuna Skewers with Caribbean Corn Salsa

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Lobster Fra Diavolo

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Lobster Newburg

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Lobster Salad

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Mahi Mahi Picatta

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Mahi Mahi with Garlic Basil Cream Sauce

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Mahi Mahi with Tropical Fruit Salsa

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Mediterranean Snapper en papillote

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Parmesan Tilapia with Lemon Herb Vinaigrette

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Pecan Crusted Catfish with Remoulade Sauce

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Pepita Crusted Tilapia Salad with Arbol Chile Dressing and Cool Fruit Compote

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Phillips Grilled Cajun Fish
Phillips Blackening Seasoning adds just the right explosion of flavors to just about any dish! Use it to spice up fish, chicken, seafood, meat and eggs!
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Ponzu-glazed Barramundi with Stir Fried Vegetable Rice

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Roasted Barramundi with Mixed Vegetables

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Salmon & Chive Ravioli with Sun-dried Tomato Basil Cream

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Salmon and Four Cheese Ravioletti with Sage Cream Sauce

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Sautéed Snapper in Rice Paper

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Seared Macadamia Crusted Mahi Mahi with Coconut Mango Sauce

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Seared Tuna Over Wilted Greens With Blue Cheese and Raspberry Vinaigrette

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Tuna and Crab California Sushi Rolls

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Tuna Diane

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Tuna Fajitas

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Tuna in Lemon Caper Cream Sauce

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Tuna with Quick Traditional Spanish Sauce

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Upgraded Tuna Steak Salad

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