Recipe - Basil Marinated Catfish With Pickled Peaches

4 Center cut catfish steaks,
2inch thick
4 Whole pickled peaches,
cut or sliced up
Basil marinade
Pickling liquid

BASIL MARINADE
1 tablespoon Paprika, Hungarian
One half teaspoon Salt
One half teaspoon Sugar
One half teaspoon Celery salt
One half teaspoon Sage, ground
One half teaspoon Mustard
One half 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
One half cup Cider vinegar
1 Cinnamon stick
2 Chipotle peppers
1 tablespoon Basil chiffonade

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 MMRecipes Digest V4 #148 by
"Vince & Juley Roberts" vince@bellsouth.net on May 28, 1997