Orange, Bacon & Olive Fish Fillets

Ingredients

• 4 slices oscar mayer bacon divided crumbled cooked
• 1 lb firm-textured fish fillets white red such as cod, tilapia or snapper
• 0.3 cup real mayo mayonnaise kraft
• 3 medium navel oranges divided
• 8 large pimento-stuffed olives green sliced

Equipment

• baking sheet
• knife
• aluminum foil
• broiler

Directions

1. Preheat broiler. Using a sharp paring knife, cut a 1/2-inch-thick slice off top and bottom ends of 2 of the oranges.
2. Cut peel and white pith away from fruit, using downward cutting motion following shape of fruit.
3. 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.
4. Cut remaining orange horizontally into 8 slices.
5. Place on foil-covered baking sheet; top with fish.
6. Mix mayo and half of the bacon; spread evenly over fish. Top with orange sections and olives.
7. Broil, 6 to 7 inches from heat, 15 min. or until fish flakes easily with fork and oranges are beginning to brown.
8. Sprinkle with remaining bacon.