If Cod is not available in your area, thick fillets of any
firm, flaky, and mild-flavored fish, such as halibut, haddock, or striped bass, would work well with this recipe.
Ingredients
1
skinless, boneless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
12 strips of good quality smoked bacon, like an
apple-wood smoked (about 12 ounces total)
1/2 Tbsp of WildCheff Lemon Pepper Blend
1 tsp of WildCheff Fish Blend
1 1/2 tsp of Dijon mustard
1 1/2 tsp of local honey
1 Tbsp of sherry vinegar
1 pink grapefruit, peel cut off, flesh cut into segments,
juice squeezed from membranes
1/4 cup extra-virgin olive oil
1 container of mescalin lettuce mix
Directions
Cut
fish into 4 pieces and drizzle olive oil or grape-seed oil to coat them, then season with WildCheff Lemon Pepper, followed
by WildCheff Fish Blend.
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, Repeat
with remaining fish and bacon.
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.
Whisk
together mustard, honey, vinegar, and cup grapefruit juice; season with sea salt and pepper to taste. Gradually whisk in oil.
Toss salad greens with dressing and grapefruit and serve with fish.
