Ingredients:
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1 skinless, boneless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
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Coarse salt and ground pepper
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12 strips bacon (about 12 ounces total)
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1 1/2 teaspoons Dijon mustard
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1 1/2 teaspoons honey
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1 tablespoon sherry vinegar
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1 pink grapefruit, peel cut off, flesh cut into segments, juice squeezed from membranes
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1/4 cup extra-virgin olive oil
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1 large head frisee, cut into 1-inch pieces
Preparation:
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Cut fish into 4 pieces and season with salt and pepper. On a work surface, arrange 3 slices bacon so they overlap slightly. Place a piece of fish at one short end and tightly wrap with bacon, cutting off any excess bacon. Repeat with remaining fish and bacon.
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Whisk together mustard, honey, vinegar, and cup grapefruit juice; season with salt and pepper. Gradually whisk in oil.
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Heat a large nonstick pan over medium-high. Place fish, seam side down, in pan and cook until bacon is deep golden brown on all sides, about 9 minutes, turning occasionally. Toss frisee with dressing and grapefruit and serve with fish.
bon appetit
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