Basil marinated catfish with pickled peaches

4 Servings

Ingredients

QuantityIngredient
4Center cut catfish steaks, 2-inch thick
4Whole pickled peaches, sliced
Basil marinade
Pickling liquid
1tablespoonPaprika, Hungarian
½teaspoonSalt
½teaspoonSugar
½teaspoonCelery salt
½teaspoonSage, ground
½teaspoonMustard
½teaspoonChipotle powder
1teaspoonDried basil
4Whole peaches, ripe but firm, peeled and seeded
1cupWater
1cupSugar
1cupBourbon
½cupCider vinegar
1Cinnamon stick
2Chipotle peppers
1tablespoonBasil chiffonade

Directions

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