Creole-Spiced White Fish with Cheesy Grits

One portion white fish fillet (12 to 14 ounces), such as lingcod, pacific cod, sablefish, or rockfish, cut into 2 pieces Available in Our Seafood Subscription Box

1 tablespoon neutral oil, such as canola or grapeseed, plus more for brushing

1 teaspoon Creole spice blend or paprika

Salt and freshly ground black pepper

½ cup quick-cooking grits

½ cup (loosely packed) shredded sharp cheddar cheese

1 cup (tightly packed) baby spinach, coarsely chopped

2 tablespoons unsalted butter, divided

¼ cup dry white wine

1 scallion, white and green parts, thinly sliced

Directions at sitkaseafoodmarket.com

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