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Haddock With Warm Frisée and Mushroom Salad

Haddock With Warm Frisée and Mushroom Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2012

Nutritional Information

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

Quick Tip

For an even heartier meal, add leftover roasted vegetables, such as squash and potatoes, to the salad.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.