Grilled Red Snapper with Tropical Bam B Q Sauce

4 8 to 10 ounce red snapper fillets
2 tablespoons Emeril's Fish Rub
3 tablespoons olive oil
1 to 1 1/2 cups Emeril's Tropical Bam B Q Sauce

Preheat the grill to medium-heat, about 350ºF.

Rinse the fish fillets under cold running water and pat dry with paper towels. In a small bowl combine the Emeril's Fish Rub and the olive oil to form a paste. Rub the paste onto the fish fillets on both sides and lay them on the grill skin-side down. Cook the fish for 5 minutes on the first side. Turn the fish over, and brush generously with the Emeril's Tropical Bam B Q Sauce. Continue to cook the fish for an additional 4 to 5 minutes, turn over and brush with more Bam B Q Sauce. Remove the fish from the grill and serve immediately. To check for doneness, cut into a fillet and check to see that it is just opaque throughout.

Yield: 4 to 6 servings