Grilled Five-Spice Fish with Garlic Spinach
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Grilled Five-Spice Fish with Garlic Spinach
YIELD Makes 4 servings
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Chinese five-spice powder is available in Asian markets and many supermarkets. Use prepackaged and washed baby spinach to save time.
INGREDIENTS
| 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 |
PREPARATION:
- 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.
- 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.
- Meanwhile, prepare barbecue grill for direct cooking.
- 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.
- Serve fish over bed of spinach.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| 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 |
DIETARY EXCHANGE:
| Fat | 1 |
| Meat | 3 |
| Vegetable | 1 |
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