Halibut and Shrimp with Minted Broth

Halibut and Shrimp with Minted Broth Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Sustainable Choice. Look for Alaskan halibut and U.S. wild or farmed shrimp.

The fish fillets should fit rather snugly in the pot with enough room for some shrimp to slip between the crevices. The braising liquid is a nifty mixture of chicken broth, white wine, and Thai green curry paste--available in most supermarkets these days. Fresh, never frozen, halibut is best; if you can't find it, sub another meaty white fish or Alaskan salmon.


Serves 4
Total time: 38 Minutes

Recipe from

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Recipe Time

Hands-on: 20 Minutes
Total: 38 Minutes

Nutritional Information

Calories 307
Fat 12 g
Satfat 3.9 g
Monofat 5.4 g
Polyfat 1.3 g
Protein 34.5 g
Carbohydrate 11.7 g
Fiber 1.8 g
Cholesterol 174 mg
Iron 1.5 mg
Sodium 564 mg
Calcium 96 mg


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


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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