Mahi-Mahi Florentine with Herb-Roasted Fingerling Potatoes
Prep & Cook Time:25-35 min.
Cook Within:3 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast the Potatoes
Halve potatoes lengthwise.
Stem and mince thyme.
Toss fingerling potatoes with thyme, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until golden brown and fork-tender, 18-20 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Cut lemon into wedges.
Pat mahi-mahi dry and halve. Season all over with a pinch of salt and pepper.
Cook the Mahi-Mahi
While focaccia toasts, place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes.
Remove from burner.
Cook the Spinach
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add red bell pepper and garlic to hot pan and cook until softened, 3-5 minutes.
Stir in spinach and cook until wilted, stirring occasionally, 1-2 minutes.
Stir in cream cheese, Parmesan, a pinch of salt, and 2 Tbsp. water. Mix well until cream cheese is melted and fully incorporated. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing mahi-mahi on spinach. Squeeze lemon wedges over mahi-mahi to taste. Bon appétit!
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