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.
What You Need
Original recipe yields 4 servings
3 medium navel oranges, divided
4 firm-textured white fish fillets, 3/4 inch thick (1 lb.), such as cod, tilapia or red snapper
1/4 cup KRAFT Real Mayo Mayonnaise
4 slices OSCAR MAYER Bacon, crisply cooked, crumbled and divided
8 large pimento-stuffed green olives, sliced
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Let's 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.
Good news! You'll save 50 calories and 7 g of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.