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Ingredientes
- 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
Direcciones
- Rub catfish with basil marinade and let stand for 1 hour in the refrigerator. While the catfish is still very cool, grill for 5 min 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 min. Remove from heat and chill overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 315mg | 13% |
| Potassium 647mg | 18% |
| Total Carbs 79.95g | 21% |
| Dietary Fiber 5.3g | 18% |
| Sugars 75.19g | 50% |
| Protein 3.03g | 5% |
