Redfish “on the Half Shell” with Creamy Grits

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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