Ingredients

FOR THE GROUPER: 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon Tony Chachere's Creole Seasoning or other creole seasoning 2 pounds grouper (1-inch thick), cut into 6 pieces 2 tablespoons olive oil, plus additional to coat 1 lemon, cut into 6 wedges, for garnish 6 sprigs fresh thyme, for garnish FOR THE GRITS: 1 tablespoon olive oil 1 tablespoon yellow onion, finely diced 1 tablespoon sweet red pepper, finely diced 1 teaspoon fresh garlic, minced 2 cups whole milk 1 cup heavy cream 1 to 2 teaspoons Tabasco (depending on preference for heat) 1 teaspoon Tony Chachere's More Spice Seasoning or other hot creole seasoning 1 teaspoon salt 1 teaspoon black pepper 3/4 cup quick grits 1 cup shredded Parmesan cheese FOR THE FLORENTINE SAUCE: 1 tablespoon olive oil 1 shallot, finely diced 1 sprig fresh thyme 1/2 cup white wine 3/4 cup heavy cream 3/4 cup half-and-half 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon Tony Chachere's Seasoning or other creole seasoning 1/8 teaspoon cayenne pepper 1 (10-ounce) bag fresh spinach, thick stems removed and coarsely chopped

Description

To Prepare The Grouper: In A Bowl, Combine Salt, Pepper And Creole Seasoning. Lightly Coat Fish With Olive Oil And Rub Seasonings Over Fish. Cover And Refrigerate. To Prepare The Grits: In A 2-quart Nonstick Saucepan Over Medium Heat, Add Oil. Saute Onio

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