Haddock With Warm Frisée and Mushroom Salad

Haddock With Warm Frisée and Mushroom Salad
Anna Williams
Create a warm dressing for the salad by whisking together apple cider vinegar, mustard, sugar, and olive oil in the skillet after you’ve cooked the mushrooms.

Get the recipe for Haddock With Warm Frisée and Mushroom Salad.
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Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

5
tablespoons
olive oil
3/4
pound
mixed mushrooms (such as button, cremini, and shiitake), stems trimmed and cut into bite-size pieces
kosher salt and black pepper
1/4
cup
apple cider vinegar
2
teaspoons
Dijon mustard
pinch sugar
1
small head frisée, leaves torn (about 4 cups)
1/2
head radicchio, leaves torn (about 2 cups)
4
6-ounce pieces skinless haddock, cod, or striped bass fillet

Directions

  1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing frequently, until golden and tender, 10 to 12 minutes. With a slotted spoon, transfer to a plate.
  2. Remove the skillet from heat. Add the vinegar and scrape up any browned bits. Whisk in the mustard, sugar, and ¼ teaspoon each salt and pepper; gradually whisk in 2 tablespoons of the remaining oil. Add the frisée, radicchio, and mushrooms and toss to coat.
  3. Meanwhile, season the fish with ¼ teaspoon each salt and pepper. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Cook the fish until opaque throughout, 3 to 4 minutes per side. Serve with the salad.
Sarah Copeland
September 2012

Nutritional Information

  • Per Serving
  • Calories 337
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 98 mg
  • Sodium 551 mg
  • Protein 36 g
  • Carbohydrate 8 g
  • Sugar 2 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 80 mg
What does this mean? See Nutrition 101.

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