Blackened Catfish with Smoked Gouda Grits & Creamy Tasso Sauce
An elegant dish to warm the soul.
- Contains Dairy
Ingredients
- 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
Instructions
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.