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  • Flounder in Pinot Grigio with Creole Tomatoes
  • Foil-Wrapped Louisiana Red Snapper
  • Frank's Grill-Pan Curried Shrimp
  • Frank's New Orleans Trout & Redfish Sauce Piquante
  • Fried Gator
  • Gambas al Ajillo
  • Ginger-Poached Louisiana Shrimp with Yuzu-Wasabi Cocktail Sauce
  • Grilled Oysters with Crawfish Butter, Pickled Corn and Chives
  • Gulf Fish Lyonnaise
  • Gulf Seafood Cooked in Fata Paper with Creole Tomatoes and Herbs

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