Step 1

In a medium-sized pot, add 3 1/2 cups of water and 1/2 evaporated milk and bring to a boil. Add 2 dashes of sea salt then slowly add 1 cup stone-ground grits. Continue to stir. Bring heat to low and continue to stir and cook for 20-25 minutes. Add butter, Parmesan cheese, cheddar cheese, mozzarella cheese. Stir until smooth and bring heat to simmer.

Step 2

In a separate cast iron pan, add olive oil to cover the bottom of the pan and bring to medium heat.

Step 3

Season your Orange Roughy with black pepper and creole seasoning on both sides and set to the side.

Step 4

Add eggs and wine to a small bowl and mix. Add fish fry to a separate bowl. Dredge the seasoned fish in the egg mixture then transfer to the breading mix, covering completely. Once fully dredged, add the fish fillets to the hot cooking oil. Fry for 3 minutes on each side.

Step 5

Allow to cool then serve on top of cheesy stone-ground grits.