© The French’s Food Company LLC
Blackened Catfish with Creole Vegetables As an alternative, select any firm white fish fillets for this recipe such as sea bass, red snapper or tilapia. Blackened Catfish with Creole Vegetables Makes: 4.00 servings 2/3 cup barbecue sauce 1/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce 2 Tbsp. Southwest seasoning 1 Tbsp. Olive oil 4 (6 ounce) skinless catfish or sea bass fillets 1 salt and pepper to taste 1 Grilled Vegetables (recipe follows) 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.
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Blackened Catfish with Creole Vegetables

As an alternative, select any firm white fish fillets for this recipe such as sea bass, red snapper or tilapia.

Makes: 4 servings
Prep Time: 20 min
Cook Time: 15 min
User Rating:

Ingredients

  • 2/3 cup barbecue sauce
  • 1/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 2 Tbsp. Southwest seasoning [ Cajun seasoning]
  • 1 Tbsp. Olive oil
  • 4 (6 ounce) skinless catfish or sea bass fillets
  • 1 salt and pepper to taste
  • 1 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.

- Tips

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.

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Blackened Catfish with Creole Vegetables

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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