Basil marinated catfish with pickled peaches
4 Servings
Ingredients
| Quantity | 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 |
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