Bacon Wrapped Cod with Frisee
Ingredients
- 1 skinless, boneless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
- Coarse salt and ground pepper
- 12 strips bacon (about 12 ounces total)
- 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
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