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.