Haddock With Warm Frisée and Mushroom Salad

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 337 calories
    • 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


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


  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.