BACON-WRAPPED COD WITH FRISéE

Bacon-Wrapped Cod with Frisée image

Yield serves 4

Number Of Ingredients 9

1 pink grapefruit
1 skinless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
Coarse salt and ground pepper
12 slices bacon (12 ounces)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 tablespoon sherry vinegar
1/4 cup olive oil
1 large head frisée, cut into 1-inch pieces

Steps:

Cut off both ends of grapefruit. Working from top to bottom, cut away peel and white pith with a paring knife. Holding grapefruit over a bowl, cut along both sides of each membrane to release segments. Squeeze membrane over bowl to extract juice. Reserve 1/4 cup juice.
Cut fish into 4 equal 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 wrap tightly with bacon, trimming off any excess bacon. Repeat with remaining fish and bacon.
Whisk together mustard, honey, vinegar, and grapefruit juice; season with salt and pepper. Gradually whisk in oil.
Heat a large nonstick skillet over medium-high. Cook fish, seam side down, turning occasionally, until bacon is deep golden brown on all sides, and fish is opaque throughout, about 9 minutes. Toss frisée with dressing and grapefruit segments and serve with fish.
Nutrition Information
(Per Serving)
Calories: 286
Fat: 22.3g (4.7g Saturated Fat)
Protein: 10.4g
Carbohydrates: 11.8g
Fiber: 4.7g