Hands-on Time
20 Mins
Total Time
38 Mins
Yield
Serves 4
Photo: Brian Woodcock; Styling: Mary Clayton Carl

How to Make It

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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