To make grits, bring 4 cups of water to a boil and saltwater. Melt ½ stick of butter in the water and add grits. Stir continuously to prevent lumping. Once grits are firm, remove from heat and add 1½ stick of butter, heavy cream, and gouda. Stir to combine.
Add olive oil, orange and red bell pepper, scallion, garlic, and 3 tablespoons of green onion to a hot pan and sauté. Set aside.
To make the etouffee, melt ½ stick of butter in a pot. Add mustard, celery, ½ cup diced green onion, green bell pepper, and white onion and sauté until softened. Add in tomato paste and cook for an additional minute before adding in vegetable stock. Stir to combine and bring to a boil before reducing to a simmer. Simmer mixture for 20 minutes before adding shrimp and mussels and then simmer for an additional 20 minutes.
Season seabass fillets with cumin, black pepper, and pinkHimalayan salt to taste. Grill until cooked through.
To serve, add a base of grits to a plate and top with sautéed vegetables, followed by the fish fillet. Ladle etouffee over top and garnish with chopped black truffle.
