| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Hungarian | Fish | 4 | Servings |
INGREDIENTS
| 4 | Center cut catfish steaks, 2-inch thick | |
| 4 | Whole pickled peaches, sliced | |
| Basil marinade | ||
| Pickling liquid | ||
| 1 | tb | Paprika, Hungarian |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/2 | ts | Celery salt |
| 1/2 | ts | Sage, ground |
| 1/2 | ts | Mustard |
| 1/2 | ts | Chipotle powder |
| 1 | ts | Dried basil |
| 4 | Whole peaches, ripe but firm, peeled and seeded | |
| 1 | c | Water |
| 1 | c | Sugar |
| 1 | c | Bourbon |
| 1/2 | c | Cider vinegar |
| 1 | Cinnamon stick | |
| 2 | Chipotle peppers | |
| 1 | tb | Basil chiffonade |
INSTRUCTIONS
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@bellsouth.net> on May 28, 1997
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