Bacon Wrapped Cod w/Frisee Salad

• 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

DIRECTIONS

1. STEP 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. STEP 2

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

3. STEP 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, about 9 minutes, turning occasionally. Toss frisee with dressing and grapefruit and serve with fish.