Redfish With Pecans, Crabmeat, And Satsuma Meuniere @ Nuvolari's
This is the latest incarnation of a dish that appeared in this Mandeville Italian restaurant not long after Katrina. The menu had taken a Creole turn, and this became one of the two or three best dishes on it. It still is. In satsuma season (autumn), this usually turns up to please palates. It proves that fish is good with all kinds of citrus, not just lemon.
