Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F).
2. Place fillets in shallow dish. Brush with hot sauce and season with salt and pepper to taste. Let stand 5 minutes.
3. Meanwhile, for gazpacho salsa, combine tomatillos, tomatoes, cucumbers, onion, cilantro, vinegar and sugar in large bowl; mix well. Set aside.
4. Grill fillets 5 minutes per side or until fish flakes easily with a fork. To serve, spoon salsa evenly on serving plates and top with grilled fillet.