In a medium saucepan, bring the water or chicken broth to a boil. Slowly whisk in the corn grits and reduce the heat to low. Cook, stirring occasionally, for about 20-25 minutes or until the grits are thick and creamy. Season with salt and pepper to taste.

Cook the Lardons

In a large skillet, cook the lardons or diced bacon over medium heat until crispy. Remove the lardons and set aside, leaving the drippings in the skillet.

Sauté the Vegetables

In the same skillet with the bacon drippings, add the olive oil, red bell pepper, zucchini, and sweet corn. Sauté until the vegetables are tender, about 5-7 minutes. Season with salt and pepper.

Cook the Arctic Char

In a separate skillet, heat a little olive oil over medium-high heat. Season the Arctic Char fillets with salt and pepper. Place the fillets skin-side down and cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

Serve

To serve, place a generous scoop of corn grits on each plate, top with the sautéed vegetable succotash, place the Arctic Char on top, and garnish with crispy lardons and fresh parsley.