Creative block

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 pebreast green salad and spiced pecans; finished with crushed corn cream and Creole meuni�re 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 buttociated 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