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Steve Stone, Executive Chef at 82 Queen, prepares the restaurant’s signature fish and grits.

For the grits:

3 cups heavy cream

3 cups water

1/4 pound butter

Salt and pepper to taste

1 cup stone-ground grits


Heat cream and water to a boil. Add butter, salt and pepper. Slowly add grits and reduce heat. Cook 20 minutes, being careful not to scorch mixture.

For the fish:

1 large red onion

8 slices of applewood bacon

Fillet of flounder

Salt and pepper

2 tablespoons flour (or seafood breading)

Vegetable oil for frying

1/4 cup capers


Julienne one large red onion. Chop bacon and saute in pan until cooked; set aside.

Salt and pepper both sides of the flounder fillet. Dredge in flour seasoned with salt and pepper, or seafood breading if preferred. Pour vegetable oil into a frying pan to a very shallow depth.

Heat over medium-high heat until oil is hot enough to sizzle the fish. Place fish in pan and cook about 2 minutes on each side until golden brown, adding onions and capers to the pan when you turn the fish.

When fish is ready, sprinkle cooked bacon into the pan.

On a plate, place fish over a mound of grits and spoon bacon/onion/capers medley over. Serve.

Steve Stone has served as executive chef of 82 Queen for 15 years.