We love eating fish in our house, so I’m always looking for new recipes! This Skinnytaste recipe for Fish Florentine has been a hit with my family. Any flakey white fish will work, but we love these frozen dolphin filets from Costco.
While I usually try to buy fresh fish, these Mahi Mahi filets taste so fresh and delicious! Even my Florida native husband approves. And they are super convenient to pull what you need out of the freezer because each filet is individually wrapped.
This recipe is quick and easy. Great for a weeknight! It’s basically pan sautéed fish on a bed of spinach and red peppers.
The recipe calls for a little half & half and cream cheese to finish the sauce but you can certainly leave those out if you are looking for a healthier dish. Or if you’re like me, you can go all in with the good stuff…
- (4) pieces of skinless white firm fish fillet (such as dolphin, grouper, bass or halibut)
- 1 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 cup red bell pepper chopped
- 2 cloves garlic minced
- 9 ounces fresh baby spinach, from two bags
- 2 ounces 1/3 less fat cream cheese, I like Philadelphia
- ¼ cup half & half cream
- 3 tablespoons grated Parmesan cheese
- kosher salt
- fresh black pepper
In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
Heat a separate skillet on medium high heat, add remaining oil and butter.
Season fish on both sides with salt and pepper and place on the hot pan.
Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
Divide the spinach mixture on the bottom of each plate and top with piece of fish.
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