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Categories:
fillet salt pepper bacon mustard honey sherry wine vinegar pink grapefruit pink grapefruit juice extra-virgin olive oil spinach
Viewed: 61 - Published at: 7 months agoIngredients
- 1 skinless boneless cod fish fillet (1 1/4 pounds and 1 1/2 inches thick)
- salt
- pepper
- 12 slices bacon
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1 tablespoon sherry wine vinegar
- 1 pink grapefruit, peeled, flesh cut into segments
- 1 cup pink grapefruit juice
- 1/4 cup extra-virgin olive oil
- spinach
Method
- 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.
- Whisk together mustard, honey, vinegar, and grapefruit juice; season with salt and pepper. Gradually whisk in oil.
- Heat a large non-stick pan over medium-high.
- Place fish, seam side down, in pan and cook until bacon is brown on all sides, about 9 minutes, turning occasionally.
- Toss lettuce with dressing and grapefruit and serve with fish.
