Place oven-safe plate in oven on lowest setting. Preheat a large sauté pan (I prefer cast iron) over medium-high heat and cook bacon until crispy. Remove bacon to paper-towel-lined plate and reserve for later use all but 1 tablespoon of bacon grease; reduce heat to medium.

Lightly season the grouper filets with your favorite seafood seasoning (I prefer Paul Prudhomme’s Blackened Redfish Magic) and fresh parsley.

Cook each filet for 2½–3½ minutes on each side, depending on thickness. Fish should be golden brown. Be careful not to overcook as the fish will continue to cook while the gravy is being prepared. Remove the filets to your warm plate and return to oven to keep warm.

Add the tomatoes and garlic to pan and cook the tomato mixture until the tomatoes start to wilt and release their juices. Add the heavy cream, lemon juice and ½ cup chicken stock. Bring ingredients to a boil and reduce heat. Add in cooked bacon and season to taste with salt and pepper. Serve the grouper over a bed of grits and top with the tomato gravy.

Garnish with the thin-sliced scallions, reserved parsley, tomato, and lemon wedge.