Richard, your recipe reminds me of one of my favorites, Trout Avery Island. Typically employed for Speckled Sea Trout or even bass. Btw the Cajuns called bass, Green Trout since meat has same texture, taste and qualities as speckled trout. I'll bet if half the bass fisherman used this recipe they would never put em back. Recipe has a ton of butter and white sherry and its baked in the oven. I like to cheat it and pan fry the fish with a light corn meal and flour coating before putting in oven with the butter and all the fixings. But hey I am from the South and like everything fried. Grits are always optional but we put a bed of grits down on a plate then the fish with all that sauce over top. The grits take all the sauce in and guaranteed you won't be able to eat without tapping your toes.
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