If you ever been to Pappadeaux's you will appreciate their Alexander Sauce. We grilled a nice piece of salmon and placed it on top of brown rice. On top of that is the Alexander Sauce: chopped sweet onion cooked in butter until soft and then stir in flour to thicken, then add clam juice and whipping cream - add salt, pepper and cayenne to taste. In another pan cook shrimp and crawfish (or crabmeat) in butter. Then mix both pans together for the sauce then pour on top of the fish.
On the side Nancy made a great fresh Caesar salad.