In a medium saucepan, bring 4 cups of water to a boil. Add salt and gradually stir in the grits. Reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

Prepare the Fish

While the grits are cooking, season the fish fillets with salt, black pepper, garlic powder, and onion powder. Dredge each fillet in cornmeal, ensuring an even coating.

Fry the Fish

In a large skillet, heat the cooking oil over medium-high heat. Once hot, add the cornmeal-coated fish fillets. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Char the Okra

In the same skillet, add the sliced okra and sauté until slightly charred and tender, about 3-4 minutes.

Prepare Stewed Tomatoes

In a small saucepan, heat the canned stewed tomatoes over medium heat until warmed through.

Assemble the Dish

To serve, spoon a generous portion of grits onto each plate. Top with fried fish, charred okra, warmed stewed tomatoes, and garnish with pickled jalapeños.