Grits and Grunts

Grits and Grunts Recipe
Ingredents:

1 1/2 to 2 pounds of grunt fillets
1 medium sweet onion
4 slices bacon
4 servings grits
1 medium tomato
slat and pepper
Blackening seasoning
2 Tbsp olive oil

Method:

Dice tomato into 1/4-to 1/2-inch pieces. Prepare grits as directed on the package. Fry bacon strips until crisp and remove. Chop onion and saute in bacon drippings. Buttery Pam or olive oil may be added if needed. Cut fish fillets into pieces thumb size to slightly larger. sprinkle fish pieces liberally with blackening seasoning. Preheat a covered grill to high. Spray a cast iron frying pan liberally with Buttery Pam. Place frying pan on grill and preheat for 15 minutes. Add two tablespoons of butter to frying pan and stir in fish pieces immediately. Close the grill and cook four to six minutes. While the fish is cooking, crumble the bacon and stir it and the sauteed onions into the grits. Salt and pepper to taste. Remove the fish from heat and frying pan. Spoon grits into plate and arrange fish around or beside it. Sprinkle diced tomato onto grits.