|4||Center cut catfish steaks, 2-inch thick|
|4||Whole pickled peaches, sliced|
|1 tablespoon||Paprika, Hungarian|
|½ teaspoon||Celery salt|
|½ teaspoon||Sage, ground|
|½ teaspoon||Chipotle powder|
|1 teaspoon||Dried basil|
|4||Whole peaches, ripe but firm, peeled and seeded|
|½ cup||Cider vinegar|
|1 tablespoon||Basil chiffonade|
Rub catfish with basil marinade and let stand for 1 hour in the refrigerator. While the catfish is still very cold, grill for 5 minutes on each side. Slice peaches and place on top of catfish and drizzle some of the pickling juice over the top.
Yield: 4 servings
Basil Marinade: Mix all ingredients and reserve in the refrigerator, covered tightly.
Pickled Peaches: Combine all ingredients and boil for 4 minutes. Remove from heat and refrigerate overnight. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@...> on May 28, 1997