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Blackened Catfish with Creole Vegetables

• 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  

• 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.