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Grilled Five-Spice Fish With Garlic Spinach

Ingredients: 

1 1/2 teaspoons finely-shredded lime peel
3 tablespoons fresh lime juice
4 teaspoons minced fresh ginger
1/2 teaspoon Chinese 5-spice powder - (to 1)
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
2 teaspoons vegetable oil divided
1 pound salmon steaks
1/2 pound fresh baby spinach leaves washed
= (abt 8 cups lightly packed)
2 large garlic cloves pressed

Yield: 

4 Servings

Method: 

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 microwaveable dish; toss. Cover; microwave at High (100% power) 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 portion of marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon flakes easily with fork. Discard marinade.

Serve fish over bed of spinach.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 133; Calories from Fat 22%; Total Fat 3g; Saturated Fat 1g; Protein 22g; Carbohydrates 4g; Cholesterol 49mg; Sodium 405mg; Dietary Fiber 2g.