INGREDIENTS
2/3 cup smoked barbecue sauce
1/3 cup Frank’s Red Hot Cayenne Pepper Sauce
2 Tbsp. Chile or Cajun seasoning
2 Tbsp. olive oil
4 skinless sea bass fillets
Creole Vegetables, recipe follows
Salt and pepper, to taste
Creole Vegetables:
1 red bell pepper, cut into quarters
1 large green zucchini or summer squash, cut in half, then in slices
1 large white onion, slices 1/2-inch thick
DIRECTIONS
Combine both sauces with 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 minutes per side or until fish is opaque in center, turning once.
Arrange vegetables on skewers. Coat vegetables with cooking spray. Grill over medium heat until lightly charred and tender, basting often with reserved 1/2 cup barbecue sauce mixture.
