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