Recipes by Gina - Sorted by Date

Recipes by Gina - Sorted by Type

INGREDIENTS  2/3 cup barbecue sauce  1/3 cup FRANK'S® REDHOT® Chili n' Lime 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    DIRECTIONS MIX barbecue sauce, Frank's Hot 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.