Basil Marinated Catfish With Pickled Peaches

Recipe Ingredients

4		Center cut catfish steaks - 2-inch thick
4		Pickled peaches - sliced basil marinade
1 tablespoon	15ml	Paprika - Hungarian
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Celery salt
1/2 teaspoon	2.5ml	Sage - ground
1/2 teaspoon	2.5ml	Mustard
1/2 teaspoon	2.5ml	Chipotle powder
1 teaspoon	5ml	Dried basil pickled peaches
4		Peaches - ripe but firm, peeled and seeded
1 cup	237ml	Water
1 cup	198g / 7oz	Sugar
1 cup	237ml	Bourbon
1/2 cup	118ml	Cider vinegar
1		Cinnamon stick
2		Chipotle peppers
1 tablespoon	15ml	Basil chiffonade

Recipe Instructions

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.

Source:
TVFN: GRILLIN' and CHILEN' SHOW #GR3617

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