Haddock With Warm Frisee and Mushroom Salad
Ready In: 40 mins
Serves: 4
Ingredients
- 5 tablespoons olive oil
- 3⁄4 lb mixed mushrooms, trimmed and cut into bite-sized pieces (such as button, cremini, shiitake)
- kosher salt
- fresh ground black pepper
- 1⁄4 cup cider vinegar
- 2 teaspoons Dijon mustard
- 1 pinch sugar
- 1 head frisee, leaves torn (4 cups)
- 1⁄2 head radicchio, leaves torn (2 cups)
- 24 ounces haddock fillets (sub cod or bass)
Directions
- In a large skilet over medium high heat, heat 2 tablespoons oil, add the mushrooms, and season with salt and pepper; cook, tossing frequently, until tender and golden, about 10 minutes.
- Transfer mushrooms to a plate with a slotted spoon, and remove skillet from heat.
- Add vinegar and scrape up any browned bits from the bottom of the skillet; whisk in mustard, sugar, salt and pepper, 2 tablespoons of oil, then stir in lettuces and mushrooms.
- Meanwhile, season fish with salt and pepper; heat another skillet over medium high heat.
- Add oil and cook fish until opaque, about 3 to 4 minutes per side; serve with the salad.
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