Rating: 3.5 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
  • 17 Ratings
Sarah Copeland


Credit: Anna Williams

Recipe Summary

25 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

337 calories; fat 19g; saturated fat 3g; cholesterol 98mg; sodium 551mg; protein 36g; carbohydrates 8g; sugars 2g; fiber 2g; iron 3mg; calcium 80mg.