Directions

1. Combine cornmeal with cajun seasoning in shallow dish; set aside.
2. Season fillets, if desired, with salt and ground black pepper. Brush fillets with 2 tablespoons Hellmann's® or Best Foods® Real Mayonnaise, then coat in cornmeal mixture.
3. Cook fillets in 12-inch nonstick skillet sprayed with cooking spray over medium-high heat, turning once, 6 minutes or until fish flakes with a fork.
4. Meanwhile, combine remaining 4 tablespoons Mayonnaise, capers and hot pepper sauce in small bowl. Serve sauce with fillets. Garnish, if desired, with lemon wedges.