Basil Marinated Catfish With Pickled Peaches |
Course : Fish
Source: TVFN: GRILLIN' and CHILEN' SHOW #GR3617
Serves: 4 |
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Ingredients:
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 |
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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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