BLACKENED CATFISH WITH CREOLE VEGETABLES
Servings: 4 servings
Prep Time: 20
Cook Time: 15
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.
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.