Bacon-Wrapped Cod with Frisée

Name: Bacon-Wrapped Cod with Frisée
Yield: serves 4
Ingredients: 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

December 22, 2011

WHY IT’S LIGHT This dish only sounds indulgent. It stays trim by combining a modest piece of bacon-wrapped fish with a generous salad. Thick fillets of any firm, flaky, and mild fish, such as halibut, haddock, or striped bass, would work well here.

Recipe notes

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