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Ingredients Jump to Instructions ↓

  1. 4 center cut catfish steaks -- 2-inch thick

  2. 4 whole pickled peaches -- sliced --basil marinade--

  3. 1 tablespoon paprika -- Hungarian

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon sugar

  6. 1/2 teaspoon celery salt

  7. 1/2 teaspoon sage -- ground

  8. 1/2 teaspoon mustard

  9. 1/2 teaspoon chipotle powder

  10. 1 teaspoon dried basil --pickled peaches--

  11. 4 whole peaches -- ripe but firm, -- peeled and seeded

  12. 1 cup water

  13. 1 cup sugar

  14. 1 cup bourbon

  15. 1/2 cup cider vinegar

  16. 1 cinnamon stick

  17. 2 chipotle peppers

  18. 1 tablespoon basil chiffonade

Instructions Jump to Ingredients ↑

  1. 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.

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