1. Bring the stock, water and salt to a boil in a medium saucepan over high heat. Whisk in the grits. Reduce heat to medium. Cook (stirring occasionally) for 5 minutes, or until grits are tender and liquid is absorbed. Reduce heat to low. Stir in the cheese, butter and cream. Turn off heat. Cover until ready to serve. You can also transfer to a baking dish, and keep warm in the oven at 200° F.
2. Place fish on a large plate. In a bowl, combine all of the seasonings. Sprinkle half of seasoning mixture on top of the fish. Let fish marinate in the refrigerator for at least 30 minutes. When ready to cook, melt the butter in a cast-iron skillet. Add the fish, seasoning-side down. Sprinkle remaining seasoning on other side of fish. Cook over high heat for 2 to 3 minutes per side, or until seasoning and fish begin to blacken. Transfer the skillet to a 350° F oven. Cook for 10 minutes or to an internal temperature of 150° F. Serve the fish over the grits. Garnish with the red onions, radishes and parsley.

Per Serving: Calories: 570, Fat: 38 g (23 g Saturated Fat), Cholesterol: 155 mg, Sodium: 1,720 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 29 g