sf wrote:
> 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.
>
Latin rice might be Carribean rice.
Rice cooked in coconut milk.
This goes wonderfully with fish and, in fact, was something I was going to
suggest.
The combination of beans and bacon is traditional in Eastern Canada and was
an important dietary combination - somewhat similar to the beans and rice
combination in the tropics.


Ken.

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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