I would suggest a rice pilaf, saffron rice, or seasoned basmati for the starch, and grilled asparagus or long beans for the veggie. Potatoes are awful paired with grilled fish. Same with boiled or fried veggels.
Aparagus and long beans arent so powerful a flavor that they dominate over the fish. Corn is too blah, and cualiflowr and broccoli can be too much.
If you dont wish to have grilled veggies, then a side salad with a light dressing (oil/vinegar bases, not creamy, and DEFINETLY not ranch or ceaser)
I was going to quibble, but then realized that I usually eat more powerfully flavored fish like grilled or broiled salmon and tuna, which go with pretty much the same side dishes you'd eat with steak. With a subtler main dish like poached catfish, more care might be called for.
Poached catfish sounds like cardboard to me, not anything subtle or delicate. Catfish is for broiling or frying with big, bold flavor.
Also, don't forget potatoes come in different varieties! New potatoes with garlic and dill or cajun-spiced fried red potato wedges go nicely with most fish.
I agree with the asparagus, and maybe a smaller amount of glazed carrots.
I don't necessarily agree with the mashed potatoes, because I've had them with catfish before (grilled, IIRC) and they were very garlicky and creamy and didn't clash too much at all. I think there was a melon salsa on the plate, as well as asparagus. All quite tasty.
After dinner: A shot of Sambuca Romano in a small brandy snifter, with 2 roasted coffee beans floating within. (I don't know why-- apparently it's tradition, but they don't impart flavor-- maybe a little scent.)
Is it save to assume you're using Alton Brown's recipe? (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14135,00.html) I'd be curious as to how it turns out-- it looked tasty, and boy was that crazy French Chef stomping mad, defeated by a poach without court bouillion, honh honh honh!
It's a shame that people probably won't try court boullion after this episode, not just because it was the EVIL FRENCH CHEF's, but because it requires way more prep work compared to a can of evaporated milk.
I've made it several times, it's yummy, though I can't seem to make it consistently. The fish is always cooked through, certainly, but I can't always get the seasoning quite right. Or, on some occasion, I get the wrong kind of evaporated milk and it ends up way too sweet.
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I would suggest a rice pilaf, saffron rice, or seasoned basmati for the starch, and grilled asparagus or long beans for the veggie. Potatoes are awful paired with grilled fish. Same with boiled or fried veggels.
Aparagus and long beans arent so powerful a flavor that they dominate over the fish. Corn is too blah, and cualiflowr and broccoli can be too much.
If you dont wish to have grilled veggies, then a side salad with a light dressing (oil/vinegar bases, not creamy, and DEFINETLY not ranch or ceaser)
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Catfish? Subtle?
Also, don't forget potatoes come in different varieties! New potatoes with garlic and dill or cajun-spiced fried red potato wedges go nicely with most fish.
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I don't necessarily agree with the mashed potatoes, because I've had them with catfish before (grilled, IIRC) and they were very garlicky and creamy and didn't clash too much at all. I think there was a melon salsa on the plate, as well as asparagus. All quite tasty.
After dinner: A shot of Sambuca Romano in a small brandy snifter, with 2 roasted coffee beans floating within. (I don't know why-- apparently it's tradition, but they don't impart flavor-- maybe a little scent.)
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I've made it several times, it's yummy, though I can't seem to make it consistently. The fish is always cooked through, certainly, but I can't always get the seasoning quite right. Or, on some occasion, I get the wrong kind of evaporated milk and it ends up way too sweet.