Halibut and Shrimp with Minted Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sustainable Choice. Look for Alaskan halibut and U.S. wild or farmed shrimp. Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 tablespoons unsalted butter |
2 large leeks, trimmed, thinly sliced, and thoroughly rinsed |
1 tablespoon minced garlic |
2 medium carrots, peeled and thinly sliced |
1/4 teaspoon kosher salt |
4 (4-ounce) halibut fillets |
12 medium peeled and deveined shrimp, tails on |
1 cup fat-free, lower-sodium chicken broth |
1/4 cup dry white wine |
1 tablespoon green curry paste |
2 tablespoons finely chopped fresh mint |
Directions:
1. Heat a large skillet over medium-high heat. Add oil and butter to pan; swirl until butter melts. Add leeks; sauté 3 minutes, stirring occasionally. Add garlic and carrots; sauté 3 minutes, stirring constantly. Remove from heat. Sprinkle salt evenly over both sides of fillets; arrange fillets and shrimp in a single layer on top of carrot mixture.
2. Combine broth, wine, and curry paste in a small bowl, stirring with a whisk. Add curry mixture to pan with fish; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until desired degree of doneness. Place 1 fillet in each of 4 shallow soup bowls; divide shrimp, vegetables, and broth evenly among servings. Sprinkle each serving with 1 1/2 teaspoons mint.
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