Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Center cut catfish steaks, 2-inch thick |
| 4 | 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 |
| 4 | Whole peaches, ripe but firm, peeled and seeded |
| 1 cup | Water |
| 1 cup | Sugar |
| 1 cup | Bourbon |
| ½ cup | Cider vinegar |
| 1 | Cinnamon stick |
| 2 | Chipotle peppers |
| 1 tablespoon | Basil chiffonade |
BASIL MARINADE
PICKLED PEACHES
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