- Calories 337
- Fat 19g
- Sat fat 3g
- Cholesterol 98mg
- Sodium 551mg
- Protein 36g
- Carbohydrate 8g
- Sugar 2g
- Fiber 2g
- Iron 3mg
- Calcium 80mg
How to Make It
Step 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.
Step 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.
Step 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.
