Basil Marinated Catfish With Pickled Peaches Recipe

• 4 x Center cut catfish steaks, 2-inch thick
• 4 whl pickled peaches, sliced Basil marinade Pickling liquid
• 1 Tbsp. Paprika, Hungarian
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1/2 tsp Celery salt
• 1/2 tsp Sage, grnd
• 1/2 tsp Mustard
• 1/2 tsp Chipotle pwdr
• 1 tsp Dry basil
• 4 whl peaches, ripe but hard, peeled and seeded
• 1 c. Water
• 1 c. Sugar
• 1 c. Bourbon
• 1/2 c. Cider vinegar
• 1 x Cinnamon stick
• 2 x Chipotle peppers
• 1 Tbsp. Basil chiffonade

1. Rub catfish with basil marinade and let stand for 1 hour in the refrigerator.
2. While the catfish is still very cool, grill for 5 min on each side.
3. Slice peaches and place on top of catfish and drizzle some of the pickling juice over the top.
4. Yield: 4 servings
5. Basil Marinade: Mix all ingredients and reserve in the refrigerator, covered tightly.
6. Pickled Peaches: Combine all ingredients and boil for 4 min.
7. Remove from heat and chill overnight.

center, peaches, paprika, salt, sugar, celery, pwdr, basil, peaches, water, sugar, bourbon, vinegar, cinnamon, peppers, basil chiffonade

Taken from cookeatshare.com/recipes/basil-marinated-catfish-with-pickled-peaches-80147 (may not work)