Season snapper with your choice of blackening seasoning.
Heat butter until sizzling hot. Lay fish skin side down to blacken 4-5 min depending on thickness. Flip fish over and repeat.
Brush hot honey over top to allow glaze. Once the fish is cooked, remove from heat and let it rest.
Grits: (can be prepared in advance.)
Combine salt and water, and bring to a boil. Once boiling, stir and whisk in grits. Continue whisking till thick and creamy.
Remove from heat and stir in butter & diced jalapeno. (May add pepper jack cheese and a splash of heavy cream, if desired.)
Spoon grits on plate, top with glazed red snapper and serve.