Combine first 7 ingredients in a small bowl. Gradually add oil, stirring until well blended.
Cut a 16 x 12-inch sheet of heavy-duty foil; lightly coat 1 side of foil with cooking spray. Place foil on grill rack. Place fillets, skin sides down, on prepared foil. Spoon 1 teaspoon vinaigrette over each fillet. Cover and grill 10 minutes or until fish flakes easily when tested with a fork. Drizzle remaining vinaigrette evenly over each serving; top with crumbled bacon.