Haddock With Warm Frisée and Mushroom Salad

Haddock With Warm Frisée and Mushroom Salad
Anna Williams
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Hands-On Time
25
minutes
Total Time
35
minutes
Serves 4

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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