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.

　　

Ingredients

serves 4

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Whisk together mustard, honey, vinegar, and grapefruit juice; season with salt and pepper. Gradually whisk in oil.

　　

Step 4

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

Step 5

(Per Serving)

　　

Step 6

Calories: 286

　　

Step 7

Fat: 22.3g (4.7g Saturated Fat)

　　

Step 8

Protein: 10.4g

　　

Step 9

Carbohydrates: 11.8g

　　

Step 10

Fiber: 4.7g

　　Everyday Food: Light