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Main dishes

Orange, Bacon & Olive Fish Fillets

Orange, Bacon & Olive Fish Fillets recipe
photo by:kraft
If you're adventurous when it comes to mealtime, put this fish dish on your menu. Oranges, mayo, bacon and olives make for a unique flavor combination.
10 min
25 min
4 servings
Magazine Acquisition

What You Need

medium  navel oranges, divided
 firm-textured white fish fillets, 3/4 inch thick (1 lb.), such as cod, tilapia or red snapper
cup  KRAFT Real Mayo Mayonnaise
slices  OSCAR MAYER Bacon, crisply cooked, crumbled and divided
large  pimiento-stuffed green olives, sliced

Make It

PREHEAT broiler. Using a sharp paring knife, cut a 1/2-inch-thick slice off top and bottom ends of 2 of the oranges. Cut peel and white pith away from fruit, using downward cutting motion following shape of fruit. Place peeled fruit piece on its side, then cut down along membrane on both sides of each section to remove fruit. Set orange sections aside.

CUT remaining orange horizontally into 8 slices. Place on foil-covered baking sheet; top with fish. Mix mayo and half of the bacon; spread evenly over fish. Top with orange sections and olives.

BROIL, 6 to 7 inches from heat, 15 min. or until fish flakes easily with fork and oranges are beginning to brown. Sprinkle with remaining bacon.

Kraft Kitchens Tips

Healthy Living
Good news! You'll save 50 calories and 7 g of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise.
Cooking Know-How
Fish is cooked when it looks opaque and flakes easily with a fork. Undercooked fish looks translucent, while overcooked fish appears dry and falls apart.
Food Facts
The navel orange is a large fruit with bright orange skin that is easy to peel. It is sweet and seedless. Navel oranges are readily available from late fall to early spring.
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