Thick fillets of any firm, flaky, and mild-flavored fish, such as halibut, haddock, or striped bass, would work well here.



Ingredient Checklist


Instructions Checklist
  • 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 cup grapefruit juice; season with salt and pepper. Gradually whisk in oil.

  • 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.

Reviews (4)

60 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 23
  • 2 star values: 19
  • 1 star values: 6
Rating: 4 stars
My husband isn't a fan of fish, so when he relents and says "we can have fish tonight" I look for recipes that won't be "fishy". This was an absolute winner because the bacon kept the cod super moist and infused with bacony goodness. The frisee salad was a fabulous complement. Cooking the fish was pretty messy, but totally worth it.
Rating: 2 stars
What can go wrong with bacon? Well, apparently a great deal when you attempt to wrap it around fish. These two proteins are certainly not meant to compliment one another. My husband wasn't sure if he was eating bacon-flavored fish or fish-flavored bacon. The bacon was difficult to keep around the cod pieces and there was some waste of the fish to make the presentation work with the bacon wrap. This will definitely not be a repeated meal.
Rating: Unrated
The frisee was unexpectedly pleasant. I loved the light, sweet taste of the dressing. My husband asked me to make it again. I definitely will.
Rating: Unrated
I have to say, I swear by Everyday Food recipes, but this one just didn't do it for me. First, it was tough to keep the bacon wrapped on the cod while cooking. Also, you have to have the perfectly sized piece of fish to make the presentation look right (which I didn't). Once cooked, it tasted okay but nothing special. I made the vinaigrette and didn't think it stacked up at all to the other Food Everyday vinaigrettes I have tried. Overall, thumbs down for me...a rarity with these recipes though.