basil marinated catfish with pickled peaches

4 Servings
Center cut catfish steaks, 2-inch thick
Whole pickled peaches, sliced
  Basil marinade
  Pickling liquid
1 tablespoon Paprika, Hungarian
½ teaspoon Salt
½ teaspoon Sugar
½ teaspoon Celery salt
½ teaspoon Sage, ground
½ teaspoon Mustard
½ teaspoon Chipotle powder
1 teaspoon Dried basil
Whole peaches, ripe but firm, peeled and seeded
1 cup Water
1 cup Sugar
1 cup Bourbon
½ cup Cider vinegar
Cinnamon stick
Chipotle peppers
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

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