Basil Marinated Catfish With Pickled Peaches

Course : Fish
Serves: 4
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4 fillets 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 piece cinnamon stick
2 medium chipotle peppers
1 tablespoon basil chiffonade

Preparation / Directions:

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.

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