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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:

Ingredients

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.
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

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

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