Definitely a hit (another Cooking Light recipe). We paired this with a little leftover bulgur to give it some substance. The piece of halibut I had was on the smaller side, so I just bumped up the amount of shrimp to balance it out.
- 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 (I used closer to 12 oz halibut with an extra 4 oz shrimp)
- 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
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.
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.