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.
Recipe information
Yield
serves 4
Ingredients
Preparation
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
