Dinner DeeAs: Blackened Redfish with Collard Greens & Grits

On the menu: southern food with style- Collard Greens, Grits and 'Blackened Redfish'. It's from Jon Atanacio, Executive Chef at 'Elevage' inside the Epicurean Hotel in Tampa's Hyde Park. Find the recipe at DinnerDeeAs.com and if you make it, let us know how it turned out. Email us at DinnerDeeAs@fox.com.