Serve with smoky cheese grits.
3/4tsp.Cajun seasoning
3/4tsp.dry mustard
1/2tsp.smoked paprika
1/2tsp.black pepper
2(5-oz.
Add 1 tablespoon butter and 1 teaspoon salt.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Montiel
Whisk in grits, and reduce heat to medium-low.
Cook, whisking often, until creamy and tender, about 5 minutes.
Whisk in half-and-half, Gruyere, and 2 tablespoons butter until combined.
Remove from heat; cover to keep warm.
Sprinkle evenly over both sides of fish.
Melt remaining 3 tablespoons butter in a medium nonstick skillet over medium.
Cook, undisturbed, until browned on one side, about 4 minutes, and then turn it.
Divide warm grits between 2 shallow bowls or plates.
Top each with 1 fish fillet, and spoon butter from skillet over fish, if desired.
Sprinkle with chives just before serving.
