Redfish “on the Half Shell” with Creamy Grits
Ingredients
- 2 bunches scallions (9 oz.), green and white parts separated
- 3 sticks unsalted butter, softened
- 2 1⁄2 tbsp. fresh lemon juice
- 1 1⁄2 tbsp. colatura di alici (anchovy syrup)
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 4 cups whole milk
- 4 cups water
- 1 1⁄2 cups coarse-ground grits (not instant)
- 8 redfish or red snapper fillets, with skin and scales still attached (8 to 10 oz. each)
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