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Plating of fish dish

Cflower5 | Jul 15, 201802:52 PM

I'm making a redfish with a crab/corn maque choux for friends this week. I feel like the plate needs to be balanced more. the redfish will have the crab/corn on top the last part of grilling and a friend is bringing a tomato caprese salad to go with it but I feel like I need something else on the plate. What do you think? Any suggestions? I don't really want another salad. We will have appetizers before meal and I'm making a blackberry bourbon cobbler for dessert. Any suggestions greatly appreciated.

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