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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
2/3 cup barbecue sauce
1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
2 Tbsp. Southwest seasoning [or 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)
<p>MIX barbecue sauce, Frank's RedHot Sauce, seasoning blend and oil. Reserve 1/2 cup mixture for Creole Vegetables.</p><p>SEASON fish with salt and pepper to taste. Baste fish with remaining barbecue mixture.</p><p>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.</p>
Makes: 4 servings
2/3 cup barbecue sauce
1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
2 Tbsp. Southwest seasoning [or 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)
<p>MIX barbecue sauce, Frank's RedHot Sauce, seasoning blend and oil. Reserve 1/2 cup mixture for Creole Vegetables.</p><p>SEASON fish with salt and pepper to taste. Baste fish with remaining barbecue mixture.</p><p>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.</p>
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
Ingredients
- 2/3 cup barbecue sauce
- 1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
- 2 Tbsp. Southwest seasoning [or 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
