Meal Kit

Mahi-Mahi Florentine with Herb-Roasted Fingerling Potatoes

Skinnytaste

Prep & Cook Time: 40-50 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

In Your Box (serves 2)

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

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
  • Cooking Spray
  • 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. Place potatoes on prepared baking sheet and toss with thyme, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. 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, seed, remove 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 temperate of 145 degrees, 3-4 minutes. Remove from burner.

  4. 4

    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. Add spinach and stir occasionally until wilted, 1-2 minutes. Stir in cream cheese, Parmesan, a pinch of salt, and 2 Tbsp. water until melted and combined. 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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