Haddock with Warm Frisee & Mushroom Salad
Delicious low calorie recipe submitted by Jamie! Found in "Real Simple" magazine.
Yield
4 servingsPrep
25 minCook
10 minReady
35 minIngredients
5 T. olive oil
3/4# mixed mushrooms (such as button, cremini,and shitake), stems trimmed and cut into bite-sized pieces
1/4 c. apple cider vinegar
2 tsp Dijon mustard
pinch sugar
1 small head frisee (about 4 cups)
1/2 head radicchio (about 2 cups)
4 -6 oz pieces of skinless haddock, cod, or striped bass filet.
Ingredients
5 T. olive oil
3/4# mixed mushrooms (such as button, cremini,and shitake), stems trimmed and cut into bite-sized pieces
1/4 c. apple cider vinegar
2 tsp Dijon mustard
pinch sugar
1 small head frisee (about 4 cups)
1/2 head radicchio (about 2 cups)
4 -6 oz pieces of skinless haddock, cod, or striped bass filet.
Directions
Heat 2 tablespoon oil i large skillet over medium high heat. Add mushrooms and ¼ teaspoon each of salt and pepper. Cook, tossing frequently, until golden and tender, about 10 to 12 minutes. With a slotted spoon, transfer to a plate.
Remove the skillet from heat and add vinegar. Scrape up any browned bits Whish in mustard, sugar, and ¼ teaspoon each of salt and pepper. Gradually add in 2 tablespoon of the remaining oil. Add greens, radicchio, and mushrooms. Toss to coat.
Meanwhile, season the fish with salt and pepper. Heat remaining oil in large skillet over medium high heat. Cook until fish is opaque throughout, 3 to 4 minutes per side. Serve with the salad. (Editor's note: I would season Mahi or Salmon and grill it.)
Delicious and low calorie!!!
