Grilled Five-Spice Fish with Garlic Spinach


Grilled Five-Spice Fish with Garlic Spinach Photo
Grilled Five-Spice Fish with Garlic Spinach

YIELD Makes 4 servings

Chinese five-spice powder is available in Asian markets and many supermarkets. Use prepackaged and washed baby spinach to save time.


1‑1/2 teaspoons grated lime peel
3 tablespoons fresh lime juice
4 teaspoons minced fresh ginger
1/2 to 1 teaspoon Chinese five-spice powder*
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons vegetable oil, divided
1 pound salmon steaks
1/2 pound fresh baby spinach leaves (about 8 cups lightly packed), washed
2 large cloves garlic, pressed through garlic press
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.


  1. Combine lime peel, lime juice, ginger, 5-spice powder, sugar, salt, pepper and 1 teaspoon oil in 2-quart dish. Add salmon; turn to coat. Cover; refrigerate 2 to 3 hours.
  2. Combine spinach, garlic and remaining 1 teaspoon oil in 3-quart microwavable dish; toss. Cover; microwave on HIGH 2 minutes or until spinach is wilted. Drain; keep warm.
  3. Meanwhile, prepare barbecue grill for direct cooking.
  4. Remove salmon from marinade and place on oiled grid. Brush salmon with marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon begins to flake with fork. Discard remaining marinade.
  5. Serve fish over bed of spinach.
This recipe appears in: Asian
Serving Size: 1/4 of total recipe
Fiber <1 g
Carbohydrate 3 g
Cholesterol 66 mg
Saturated Fat 3 g
Total Fat 15 g
Calories from Fat 55 %
Calories 241
Protein 24 g
Sodium 426 mg
Fat 1
Meat 3
Vegetable 1
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