Interesting pairing for the Pommard, why not a white Burgundy?
Was it a "see through" red burg already?
Maybe I'll try this over the weekend with some white fish (no lobster ) pair it with two wines, a red and a white.
I've got an '89 Nuits St. Georges that is quite light; that, and a '94 Meursault by Verget.
When you say "cajun spice", is it a ready made mix from a bottle?
The fish will be very fresh, something from the grouper family.
Will post on the results.