I've made fish Veronique although it's been so long I've forgotten the recipe (other than the general idea) and which fish I used (probably some fairly thin fillet, sole would be good). In fact thanks for reminding me, I'd like to cook it again.
The pilaf sounds good to me, or my favorite Lundberg's Jubilee whole brown rice mixture, I think it has wild rice in it too. (Get it at WFM.)
I would serve it with a vegetable side, perhaps green beans. I like carrots too, julienne them and steam them, then toss them in garlic butter and a bit of sugar. Sounds weird, tastes good.
I don't think you need to pick any side specific to match with the grapes. (It's cooler where I am today, now it's only 101.