Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    center cut catfish steaks -- 2-inch thick
   4      whole         pickled peaches -- sliced
                        --basil marinade--
   1      tablespoon    paprika -- Hungarian
     1/2  teaspoon      salt
     1/2  teaspoon      sugar
     1/2  teaspoon      celery salt
     1/2  teaspoon      sage -- ground
     1/2  teaspoon      mustard
     1/2  teaspoon      chipotle powder
   1      teaspoon      dried basil
                        --pickled peaches--
   4      whole         peaches -- ripe but firm,
                        -- peeled and seeded
   1      cup           water
   1      cup           sugar
   1      cup           bourbon
     1/2  cup           cider vinegar
   1                    cinnamon stick
   2                    chipotle peppers
   1      tablespoon    basil chiffonade

Preparation:

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.