Blackened Catfish with Smoked Gouda Grits & Creamy Tasso Sauce

  • Prep 10 mins
  • Total 35 mins
  • Medium
  • Serves 2

An elegant dish to warm the soul.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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


  • Rubber Spatula
  • Silicone Tipped Spatula
  • Step 1

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

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

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

  • Step 8

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