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 (I prefer Paul Prudhomme's Redfish magic)
2 Tbsp butter
Buttery Pam

 Dice tomato into 1/4-to 1/2-inch pieces. Prepare grits as directed on the package. Grits prepared in the microwave are generally creamier. 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, stirring once at about 3 minutes. don't overcook. 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. Do not mix. Sprinkle diced tomato onto grits. Serve immediately and enjoy.
 A nice fresh salad is a great way to begin this meal, and most folks like bread with it.