All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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.
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.Place potatoes on prepared baking sheet and toss with thyme, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes.While potatoes roast, prepare ingredients.
Prepare the Ingredients
Stem, remove seeds and ribs, and cut red bell pepper into 1/2" dice.
Cut lemon into wedges.Mince garlic.Pat mahi-mahi dry and halve. Season all over with a pinch of salt and pepper.
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.
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 combined.Remove from burner.
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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