1 skinless, boneless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
Coarse salt and ground pepper
12 strips bacon
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 tablespoon sherry vinegar
1 pink grapefruit, peel cut off, flesh cut into segments, juice squeezed from membranes
1/4 cup extra-virgin olive oil
1 large head frisee, cut into 1-inch pieces
Method of Preparation:
1. 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.
2. Whisk together mustard, honey, vinegar, and cup grapefruit juice; season with salt and pepper. Gradually whisk in oil.
3. 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. Put in oven until internal temperature is 145F degrees. Toss frisee with dressing and grapefruit and serve with fish.