Haddock With Warm Frisee and Mushroom Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Real Simple magazine. 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:
1. 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.
2. Transfer mushrooms to a plate with a slotted spoon, and remove skillet from heat.
3. 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.
4. Meanwhile, season fish with salt and pepper; heat another skillet over medium high heat.
5. Add oil and cook fish until opaque, about 3 to 4 minutes per side; serve with the salad.
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