I had the andouille sausage encrusted snapper. My first thought was how do you encrust a fish with sausage? Well, you grind it up real fine and mix it with breadcrumbs. And darn, it tastes real good. I might try it at home. The lady had bourbon-gazred salmon (easy to figure out how to do that). She said it was good. I enjoyed a couple of beers - some of which are fairly high priced. (Watch out for ones marked 'glass' - they are not pints.
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