Redfish "on the Half Shell" with Creamy Grits | Saveur

Name: Redfish "on the Half Shell" with Creamy Grits | Saveur
Ingredients: 2 bunches scallions (9 oz.), green and white parts separated; 3 sticks unsalted butter, softened; 2 1⁄2 tbsp. fresh lemon juice; 1 1⁄2 tbsp. colatura di alici (anchovy syrup); 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; 4 cups whole milk; 4 cups water; 1 1⁄2 cups coarse-ground grits (not instant); 8 redfish or red snapper fillets, with skin and scales still attached (8 to 10 oz. each)

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Grilling fish skin-side-down with scales still attached protects the delicate meat and insulates it from the heat, resulting in perfectly tender flesh.

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Ingredients

2 bunches scallions (9 oz.), green and white parts separated
3 sticks unsalted butter, softened
2 1⁄2 tbsp. fresh lemon juice
1 1⁄2 tbsp. colatura di alici (anchovy syrup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 cups whole milk
4 cups water
1 1⁄2 cups coarse-ground grits (not instant)
8 redfish or red snapper fillets, with skin and scales still attached (8 to 10 oz. each)