Culinary Collection

Mahi-Mahi Florentine with Herb-Roasted Fingerling Potatoes

Skinnytaste

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

A saucy mahi-mahi dish that comes with a side of potatoes while still being under 500 calories? Get those vocal cords ready because this Skinnytaste Fish Florentine is going to make you actually want to sing for your supper. It starts with deliciously seasoned fingerling potatoes ready to roast to perfection, then the mahi-mahi is tenderly seared and topped in a creamy spinach sauce. Finish it off with a pat on the back because this is truly a restaurant-quality meal!

Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.

In Your Box (serves 2)

  • 3 Thyme Sprigs
  • 5 oz. Baby Spinach
  • Info
    12 oz. Mahi-Mahi Fillets
  • 1 Lemon
  • Info
    ½ oz. Grated Parmesan
  • Info
    2 oz. Light Cream Cheese
  • 2 Garlic Cloves
  • 1 Red Bell Pepper
  • 12 oz. Fingerling Potatoes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    476
  • Carbohydrates
    39g
  • Fat
    17g
  • Protein
    43g
  • Sodium
    1039mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Roast the Potatoes

    Halve potatoes lengthwise. Stem and mince thyme. Toss 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.

  2. 2

    Prepare the Ingredients

    Stem, remove seeds and ribs, and cut red bell pepper into ½" dice. Cut lemon into wedges. Mince garlic. Pat mahi-mahi dry and halve. Season all over with a pinch of salt and pepper.

  3. 3

    Cook the Mahi-Mahi

    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 temperature of 145 degrees, 3-4 minutes per side. Remove from burner.

  4. 4

    Cook the Spinach Mixture

    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. Add spinach and stir occasionally until wilted, 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping mahi-mahi with spinach mixture. Squeeze lemon wedges over mahi-mahi to taste. Bon appétit!

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