Dinner

Blackened Catfish with Smoked Gouda Grits & Creamy Tasso Sauce

Step 1 of 8

To prepare the catfish, evenly season both sides with Cajun seasoning and set aside.

2 (114g) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
960ml water
140g old-fashioned grits
360ml heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
160g smoked Gouda cheese, grated
57g white onion, diced
57g red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

2 (4 ounce) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cups water
1 cup old-fashioned grits
1 1/2 cups heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
2 cups smoked Gouda cheese, grated
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

Step 2 of 8

Place oil in the Ninja 10 1/4-inch Fry Pan over medium heat. Allow pan to preheat until oil shimmers. Place the catfish in the pan and cook until golden brown, about 3 minutes each side. Then transfer to a plate and set aside. Wipe the pan clean and set aside.

2 (114g) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
960ml water
140g old-fashioned grits
360ml heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
160g smoked Gouda cheese, grated
57g white onion, diced
57g red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

2 (4 ounce) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cups water
1 cup old-fashioned grits
1 1/2 cups heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
2 cups smoked Gouda cheese, grated
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

Step 3 of 8

To prepare the smoked Gouda grits, bring 4 cups water to a boil in the Ninja 2 1/2-Quart Saucepan. Add the old-fashioned grits and stir to combine.

2 (114g) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
960ml water
140g old-fashioned grits
360ml heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
160g smoked Gouda cheese, grated
57g white onion, diced
57g red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

2 (4 ounce) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cups water
1 cup old-fashioned grits
1 1/2 cups heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
2 cups smoked Gouda cheese, grated
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

Step 4 of 8

When the grits begin to boil, stir in 1/2 cup heavy cream, and reduce to a simmer. Add the pepper, onion powder, garlic powder, and 2 tablespoon butter and stir to combine.

2 (114g) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
960ml water
140g old-fashioned grits
360ml heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
160g smoked Gouda cheese, grated
57g white onion, diced
57g red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

2 (4 ounce) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cups water
1 cup old-fashioned grits
1 1/2 cups heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
2 cups smoked Gouda cheese, grated
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

Step 5 of 8

Continue to cook the grits until thickened, about 5 minutes. Add the smoked Gouda and stir until evenly combined. Remove from heat, cover, and set aside.

2 (114g) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
960ml water
140g old-fashioned grits
360ml heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
160g smoked Gouda cheese, grated
57g white onion, diced
57g red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

2 (4 ounce) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cups water
1 cup old-fashioned grits
1 1/2 cups heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
2 cups smoked Gouda cheese, grated
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

Step 6 of 8

To prepare the creamy Tasso sauce, place 2 tablespoon butter in the Ninja 10 1/4-inch Fry Pan over medium heat. Allow the butter to melt, then add the onion, bell pepper, and garlic and cook until the onion is translucent, about 7 minutes.

2 (114g) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
960ml water
140g old-fashioned grits
360ml heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
160g smoked Gouda cheese, grated
57g white onion, diced
57g red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

2 (4 ounce) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cups water
1 cup old-fashioned grits
1 1/2 cups heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
2 cups smoked Gouda cheese, grated
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

Step 7 of 8

Add 1 cup heavy cream and cook, stirring constantly until the sauce begins to bubble and thicken, about 4 minutes.

2 (114g) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
960ml water
140g old-fashioned grits
360ml heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
160g smoked Gouda cheese, grated
57g white onion, diced
57g red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

2 (4 ounce) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cups water
1 cup old-fashioned grits
1 1/2 cups heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
2 cups smoked Gouda cheese, grated
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

Step 8 of 8

When cooking is complete, ladle the grits onto a plate, top with blackened catfish, Tasso sauce, and green onions.

2 (114g) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
960ml water
140g old-fashioned grits
360ml heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
160g smoked Gouda cheese, grated
57g white onion, diced
57g red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

2 (4 ounce) catfish filets
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cups water
1 cup old-fashioned grits
1 1/2 cups heavy cream, divided
2 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
4 tablespoons unsalted butter, divided
2 cups smoked Gouda cheese, grated
1/2 cup white onion, diced
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon green onion, thinly sliced

Compatible with

Ninja™ Foodi™ NeverStick™ Premium Hard-Anodized 10 1/4-Inch Fry Pan

Allergies

Tip: Allergy Advice

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Utensils

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