BLACKENED CATFISH WITH CREOLE VEGETABLES

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BLACKENED CATFISH WITH CREOLE VEGETABLES
Owner/Copyright: PIL 2005
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Servings: 4 servings

Prep Time: 20

Cook Time: 15
INGREDIENTS:

2/3 cup barbecue sauce

1/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

2 tbsp. Southwest chile seasoning blend or Cajun blend seasoning

1 tbsp. olive oil

4 (6 oz.) skinless catfish or sea bass fillets

Salt and pepper to taste

Grilled Vegetables (recipe follows)

DIRECTIONS:

MIX barbecue sauce, Frank's RedHot Sauce, seasoning blend and oil. Reserve 1/2 cup mixture for Creole Vegetables.

Season fish with salt and pepper to taste. Baste fish with remaining barbecue mixture.

COOK fish on a well greased grill over medium direct heat 5 min. per side until fish is opaque in center, turning once. Serve with Creole Vegetables.

TIPS:

Creole Vegetables

Vegetable cooking spray

1 red, green or orange bell pepper, cut into quarters

1 large green zucchini or summer squash, cut in half crosswise, then lengthwise into thick slices

1 large white onion, sliced 1/2-inch thick

PLACE vegetables on skewers. Coat vegetables with cooking spray. Grill vegetables over medium direct heat until lightly charred and tender, basting often with reserved 1/2 cup barbecue sauce mixture.

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