Baked Catfish with Zucchini and Mushrooms

Recipe adapted from the Food Network.

So I received a request for "MOAR PICTURES!" and I would like to comply with the request; however, I must confess my pictures are very bad. I promise they will suck. I know nothing about lighting and composing. Not to mention that I'm taking the pics with my cell phone and after I upload them they sometimes decide to turn upside down for no reason. I can't edit it because this blog Chad set me up with is in Beta. So depending on if you're viewing this on your phone or on the computer, here's a probably-upside-down picture of my dinner!



  • grass-fed butter
  • 4 catfish fillets
  • 1-2 zucchini, sliced
  • king trumpet mushrooms, or your favorite variety, sliced
  • sriracha
  • spices such as: onion powder, garlic powder, salt, pepper, mustard powder, dill
  • white wine, if you have it - I didn't, but it would have made this even more awesome.
  • a lemon


Season fish with salt, pepper, and a few squirts of sriracha. I have no method to my madness, I just squirted sriracha all over the fish randomly. Place fish in casserole dish, baking sheet, or broiler pan.

Melt 4 ounces butter in small sauce pan. Add a splash of white wine, juice of half a lemon, and spices (I used sprinkles of mustard powder, dill, onion powder and garlic powder). Simmer about 2 minutes. Remove from heat and pour over fish.

Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done (flakes easily with a fork and isn't "gooey.") I ended up sprinkling additional salt on my fish after it was cooked, so taste it and adjust as you see fit.

While the fish is baking, slice up your zucchini and mushrooms and throw them in a saute pan with a few tablespoons of butter. Cook until tender, about 5 minutes. Add onion powder, garlic powder, salt and pepper. (Seriously, those 4 spices are my go-to for everything! Find your own favorite blend and experiment!)

Eat up and Enjoy!

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