Pan-Seared Black Sea Bass with Endives and Grapes

Ingredients

• 10 ounce(s) sliced bacon
• 10 Belgian endives
• Salt and freshly ground black pepper
• 2 tablespoon(s) vegetable oil
• 1 cup(s) seedless red grapes
• 10 3-ounce

In a nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels. Pour off all but 4 tablespoons of the fat. Add the endives to the skillet. Cook over moderately high heat, stirring occasionall...

View full recipe at Food & Wine