ROANOKE, Va. (WFXR) — We are blessed in our region to have access to some great fisheries, and that means we also have an abundance of fresh fish to put on the table.

This easy-to-make, delicious recipe is one you’re sure to love, which is why it was featured on WFXR News’ “Good Day Virginia.”

Here is what you’ll need:


  • Large skillet
  • Deep pot
  • Spatula
  • Kitchen spoon
  • Large plate


  • 1 pound of white-fleshed fish filets such as striped bass, walleye, flounder, or catfish
  • Salt and pepper
  • 1 cup of flour
  • 5 tablespoons of creole seasoning (commercial brands like Tony’s or Louisiana’s Choice)
  • 6 tablespoons of unsalted butter
  • 2 teaspoons of minced garlic
  • 1/2 cup of chopped bell pepper
  • 2 sliced green onions
  • 1 chopped tomato
  • Juice of 1 lemon
  • 1 cup of chicken, fish, or vegetable broth
  • 1 bay leaf
  • 2 cups of half & half
  • 2 cups of water
  • 1 cup of grits
  • 2 tablespoons of rendered bacon fat (optional)


Heat the half & half and water in a deep pot. Add bay leaf, one tablespoon of creole seasoning, and salt and pepper to taste. Bring it to a boil then reduce the heat to low. Whisk or stir in the grits. Continue to stir to get rid of any lumps. Cover and reduce the heat to the lowest setting, allowing the grits to cook slowly until thick and creamy. Stir often. Stir in bacon fat just before removing from heat.

Add 2 tablespoons of creole seasoning and salt and pepper to taste to flour. Place the flour mixture on a large plate and dredge the fish filets in flour mixture. Heat 2 tablespoons of butter in a skillet and heat it over medium. Place the fish in the skillet, add 2 tablespoons of lemon juice, and allow the filets to cook on each side for 3 to 4 minutes, or until slightly golden. Remove the fish and reserve in oven or microwave to keep warm.

Add 2 tablespoons of butter to the skillet that you cooked the fish in. Add garlic, green onion, bell pepper, tomato, and the other half of the lemon juice. Allow the vegetables to cook until soft. Add broth, the rest of the lemon juice, and 2 tablespoons of creole seasoning to the skillet. Simmer until reduced by about a quarter. Add salt and pepper to taste.

Plate the grits, place the fish on top of the grits, ladle the sauce over the fish and grits, and serve it.