1. Prepare the Grits

In a medium saucepan, bring 4 cups of water (or stock) to a boil over medium-high heat. Slowly whisk in the grits to prevent clumping. Reduce the heat to low and simmer, stirring occasionally, for 20–25 minutes, or until the grits are tender and creamy.

2. Enrich the Grits

Once the grits are cooked, stir in the milk, shredded cheddar cheese, butter, garlic powder, salt, and black pepper. Mix until the cheese and butter are fully melted and the grits are smooth and creamy. Taste and adjust seasoning as needed. Keep warm over low heat while preparing the fish.

3. Season the Fish

Pat the fish fillets dry with paper towels to remove excess moisture. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Brush both sides of each fish fillet with the melted butter and olive oil mixture, then generously coat the fillets with the seasoning blend, pressing gently to adhere.

4. Cook the Fish

Heat a large cast-iron skillet or nonstick frying pan over medium-high heat until hot. Add a drizzle of olive oil to the pan. Place the fish fillets in the pan, skin-side down if applicable, and cook for 3–4 minutes on each side, or until the fish is blackened on the outside and flakes easily with a fork. Be careful not to overcrowd the pan—cook in batches if necessary.

5. Assemble the Dish

Spoon a generous portion of cheese grits onto each plate, spreading it out slightly. Top with a blackened fish fillet. Garnish with fresh parsley and serve with lemon wedges and hot sauce on the side.