On 30 Sep 2005 22:53:03 -0500, "Bob Terwilliger"
> wrote:

>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.
>
Sauce meuniere would be nice, I think. Maybe spiked with some cayenne
and lemon zest. I had catfish that way at the Palace Cafe once.
http://www.palacecafe.com/menus/dinner.php Actually I ordered
something else, but I got a taste of it from a dining companion.

From their menu: "Catfish Pecan Meunière Pecan-crusted with Creole
meunière sauce, fire cracker pecans, popcorn rice, haricots verts and
carrots."

>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?

These sound lovely.

modom