Baked Asian 5 Spice Mahi Mahi
I have been staring at a jar of Five Spice Powder in my pantry for quite some time now. Something inspired me to use it the other day when I was thinking of how I wanted to cook our fish for dinner. I was totally caught off guard when I opened up and smelled the jar…this spice mixture is so fragrant, which is I guess what you could expect from a combination of cinnamon, cloves, fennel seed, star anise and ginger. I’m not sure what I was expecting…but regardless, I was pleasantly surprised.
Lately my weekly meal planning has consisted of at least 1 or 2 nights of eating fish or seafood. What I love about cooking with fish is how easily and quickly it cooks up. You can really play around with seasonings and sides and make something different every time. This dish was ready in no time and would work well for any family on a busy weeknight. To serve with this fish I put together a healthy stir fry of vegetables that cooked up in under 10 minutes. Take shortcuts and buy pre-cut broccoli and carrots at the grocery store to save yourself some prep time. If you’ve got a few extra minutes, slice up an onion and some red peppers and you’ve got yourself a colorful side dish for your fish that is nothing but good for you!
Both of my kids really enjoyed this so I will be sure to make it again!
Baked Asian 5 Spice Mahi Mahi
- 4 Mahi Mahi fillets (though I do prefer fresh, I use frozen, defrosted mahi mahi from Costco for convenience!)
- 2-3 tsp canola oil (or your preference, I used grapeseed oil)
- 1/2 tsp sesame oil
- 1 1/2 tsp 5 spice powder (you can find this in the Asian section)
- 1 tsp minced ginger (fresh or jarred)
- 3 cloves garlic, minced
- Preheat oven to 375.
In a small bowl combine both oils, 5 spice powder, ginger, and garlic. Place the fish fillets in a glass baking dish coated in nonstick spray. Coat both sides of fish with spice mixture. Pour remainder of mixture evenly over fish. Bake in the oven for approximately 15 minutes, (depending on thickness - refer to 10 minute per inch rule) until fish is flaky.
- Serve with stir fried vegetables.
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Those are some nice looking Mahi Mahi fillets, frozen or no. Scrumptious.
I tried Asian 5-Spice when I first started cooking a couple of years ago and loathed it because a) I had a very limited palate back then and b) I put waaaaaay too much on the fish, which, as you can imagine, would be overwhelming. I would love to try it again now. Thanks for reminding me to at least pick up a jar. That’s a start. 😉
Fish is always a great alternative for the kids. This would be so fragrant Aggie.
What a healthy dinner! I will have to try making this mahi for Josh! Did you see House bunny? Whenever someone says mahi mahi…I always think of that seen where she asks for just 1 mahi cause shes not that hungry 🙂
Beautiful pics!! Too bad my family doesn’t eat fish.
this is such a fresh healthy dish during a time filled with cream laden dishes, i love this!
Mahi mahi is such a great fish. You can do really fun Asian preparations or you can make really awesome FISH TACOS. It’s just got a great texture, and it’s such a good base!
How was your Halloween? I hope it was well!!!! Five spice is a fab, fab and your photos are so vibrant.
I have 5 spice sitting in my pantry that I haven’t used yet either! Great idea to use it on mahi mahi, it looks fantastic!
Your recipe looks so easy, and I’m glad to hear your kids liked it. I I definitely agree that it would also work great with salmon.
PS: I just voted for you for the Orbbies (good luck)!
I, too, have a jar of 5-spice that stares at me. This sounds like the perfect way to use some of it up!
I love how easy 5-spice is to use to make a quick marinade. I like to use it on pork, and have not used it with seafood before. Cheers for the tip!
Man, I really suck at preparing fish, but this is inspiring! Looks soooo yummy 🙂 Thanks.
We love fish – and also have a jar of five spice that hardly ever gets used. I usually forget I have it! The mahi mahi looks beautiful – we will definitely have to try this recipe.
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