Last night's dinner was another creation inspired Everyday Food Light, such a great cookbook and all really easy to make! This one looks fancy but the only hard part was slicing up the grapefruit, which Todd helped me out with!
Bacon-Wrapped Cod with Citrus Salad
1 pink grapefruit
1 lb skinless cod filet (about 1 1/2 inch thick) cut into 4 portions
8 - 12 slices bacon
1 1/2 tsp Dijon mustard
1 1/2 tsp liquid honey
1 tbsp white wine vinegar
1/4 cup olive oil
3-4 cups mixed spring greens
Prep your grapefruit first; cut away the peel and white pith with a paring knife and remove the membranes. Don't worry if the grapefruit falls apart because you'll be incorporating it into the salad anyways! Reserve 1/4 cup of grapefruit juice for the dressing.
Get your cod ready: lay the bacon on your work surface, overlapping slightly. Place a piece of fish a one short end and wrap tightly with bacon (the recipe suggested trimming excess bacon off, but really why waste bacon??) Repeat with the remaining fish and bacon.
Heat a large nonstick skillet over medium-high heat (seam side down) and cook about 9-10 minutes each side, until bacon is deep golden brown. The recipe says that this should be done in 9 minutes total, but I call BS on that - plus, I am one of those freaks that prefers fish slightly overcooked... just to be safe! Anyways - I leave it up to you to cook it however you want!
Meanwhile, whisk together the grapefruit juice, dijon, honey, vinegar & olive oil. Dress the greens and top with grapefruit segments. Serve on the side with your fish!