Mix dressing and five-spice powder until blended; pour over fish in shallow dish. Stir to evenly coat fish. Refrigerate 15 min.
Heat grill to medium-high heat. Remove fish from dressing mixture; discard dressing mixture. Thread fish onto 4 skewers alternately with asparagus and tomatoes.
Grill 8 to 10 min. or until fish flakes easily with fork and asparagus is crisp-tender, turning occasionally.
How to Prevent Fish From Sticking to Grill
To prevent fish from sticking to the grill, spray the cold grill grates with cooking spray or brush lightly with vegetable oil. To avoid flare-ups, don't use cooking spray or use oil directly over flames.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Buying and Storing Frozen Fish & Shellfish
When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* 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.