In a small bowl whisk together turmeric, 2 tbsp olive oil, lime juice, and a pinch of salt and pepper. Place fish in a ziplock bag or shallow container and coat in turmeric marinade. Allow to marinate at least 30 minutes or overnight in the fridge.

Preheat oven to 425°. Trim off the ends of the leeks and separate the green top from the light green and white bottom. Cut the bottom part in half lengthwise and then thinly slice. Transfer to a mesh strainer and rinse. Pull apart the green part of the leek into separate leaves, wash thoroughly, and set aside.

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add thinly sliced leeks and cook, stirring occasionally, for 5-6 minutes until softened. Combine coconut milk and broth and add to leeks. Increase to high heat, bring to a boil, and then slowly stir in grits. Reduce heat to a low and cover. Cook for about 8-10 minutes, stirring occasionally until thickened.

Meanwhile place green leeks leaves in a 9x13 inch baking pan. Remove fish from marinade and place on top. Bake 5-10 minutes until fish flakes easily with a fork (it should take about 10 minutes per inch of thickness).

Divide grits amongst bowls, top with fish, and sprinkle with cilantro.