Haddock with Warm Frisee and Mushroom Salad

• 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.

1. Heat 2 tablespoon oil i large skillet over medium high heat.
2. Add mushrooms and 1/4 teaspoon each of salt and pepper.
3. Cook, tossing frequently, until golden and tender, about 10 to 12 minutes.
4. With a slotted spoon, transfer to a plate.
5. Remove the skillet from heat and add vinegar.
6. Scrape up any browned bits Whish in mustard, sugar, and 1/4 teaspoon each of salt and pepper.
7. Gradually add in 2 tablespoon of the remaining oil.
8. Add greens, radicchio, and mushrooms.
9. Toss to coat.
10. Meanwhile, season the fish with salt and pepper.
11. Heat remaining oil in large skillet over medium high heat.
12. Cook until fish is opaque throughout, 3 to 4 minutes per side.
13. Serve with the salad.
14. (Editor's note: I would season Mahi or Salmon and grill it.)

olive oil, mushrooms, apple cider vinegar, mustard, sugar, head, radicchio, haddock

Taken from recipeland.com/recipe/v/haddock-frisee-mushroom-salad-53856 (may not work)