Nothing mentioned appeals to me. I'm not a fish fan and definately
not a trout fan, so pecan crusted trout leaves me absolutely cold.
"Latin rice" (whatever that is) and beans with bacon sound totally
gross.
Haricorts Vert beans with a pat of butter melted on top appeal as does
creamed spinach.
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On 30 Sep 2005 22:53:03 -0500, Bob Terwilliger wrote:
> I got some frozen pecan-crusted trout fillets from the grocery store, and
> I'm drawing a blank as to what I should serve with them. I figure on just
> brushing them with melted butter and baking them, but I'm not entirely sold
> on that idea. I want the side dishes to complement the fish, but I have no
> idea what *would* complement the combination of pecans and trout.
>
> My first inclination was to serve it with a mixture of white and wild rice,
> with steamed broccoli as a side dish. But "ho-hum" keeps popping into my
> head at that thought; it's too much like a TV dinner. I Googled for "pecan
> trout" and found that there are plenty of places serving pecan-crusted
> trout, but most of the meal combinations didn't appeal: "Latin rice and
> black beans" kept showing up as an accompaniment, but that doesn't sound
> very good. Nor does "vegetable medley and shoestring potatoes." I found a
> recipe for pecan-crusted trout with an orange-rosemary sauce, but that seems
> a little contrived. I see Commander's Palace serves "Pecan Crusted Fish
> Creole seasoned and topped with a petit green salad and spiced pecans;
> finished with crushed corn cream and Creole meunière sauce ," but I'm not
> sure I'm in the mood for that particular combination. Another New Orleans
> restaurant (Oceana) serves pecan-crusted trout with jambalaya and
> unspecified "sauteed vegetables." And I found a restaurant menu which
> contains "Baked Pecan Trout, baby spinach, artichokes, red onion, feta & red
> wine vinaigrette, with potato wedges." No, that doesn't meet my needs,
> either.
>
> To me, pecan-crusted trout is associated with a specific geographic area,
> which is enclosed by the NON-coastal areas of Georgia, South Carolina,
> Alabama, Mississippi, Arkansas, Tennessee, and Kentucky. Naturally, all
> those places make great barbecue, but I had a bad restaurant experience
> involving dandelion greens, sweet potato hash, pan-fried catfish, and
> barbecue sauce: I discovered that they do *not* go well together, and I
> surmise that barbecue sauce would be equally out-of-place with pecan-crusted
> trout.
>
> Should I make a sauce for the fish? What would accompany the fish better
> than rice and broccoli?
>
> Okay, as I'm wrote the last paragraph, I thought of cornbread muffins with
> apple chunks inside, and it seemed to fit, so I'm going to make that. Any
> suggestions for vegetable accompaniments? Green beans with bacon, maybe?
>
> Bob
>
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