- 4
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.) fish fillets
- Salt and pepper to taste
- Grilled Vegetables (recipe follows)
- 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
Preparation
Step 1
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.
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.
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.