Basil Marinated Catfish with Pickled Peaches

-------------------------------BASIL MARINADE-------------------------------
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

------------------------------PICKLED PEACHES------------------------------
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

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" on May 28, 1997