Halibut and Shrimp with Minted Broth

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Although I am always experimenting with new cooking recipes, I have yet to post any! But now it is time for the first one, a perfect summer dish when you don’t feel like cooking on the grill. This stew-like dish is light and evokes those fresh summer flavors like coolness of mint and tang of dry white wine. These flavors as well as the more rustic ingredients of carrots and leeks compliment the delicateness of the shrimp and halibut without overwhelming them. Then, a small amount of green curry paste rounds all the flavors out and delivers something irresistible.

And although you might be thinking for a dish like that, it must take a lot of time and work, surprisingly, you can whip this up in less than half an hour and then prepare a salad and toast some bread to go with it in the ten minutes that it’s cooking on the stovetop! This dish also goes nicely with rice, pasta, or cous cous, so take your pick! (Rice is in the picture below) Or bread is always good to sop up some of that delicious broth!

Easy, delicious, AND nutritious!

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Halibut and Shrimp with Minted Broth

Serves 4

Total time: 40 minutes, Hands-on time: 20 minutes

Ingredients:

1/2 TBP olive oil

1/2 TBP unsalted butter

2 large leeks, trimmed, thinly sliced, and thoroughly rinsed

1 TBP minced garlic

2 medium carrots, peeled and thinly sliced

1/4 tsp kosher salt or 1/8 tsp table salt

4 (4 oz) 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 TBP green curry paste

2 TBP 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 and saute 3 minutes, stirring occasionally. Add garlic and carrots; saute 3 more minutes, stirring constantly. Remove from heat.

2. Sprinkle fillets evenly on both sides with salt. Then arrange them in a single layer on top of carrot mixture in pan. Stir together broth, wine, and curry paste in a small bowl. Add this mixture to pan and bring it to a boil. Cover, reduce heat and simmer for 5 minutes. Then add the shrimp, and simmer for 5 more minutes or until desired degree of doneness.*

3. Place 1 fillet in each of 4 shallow soup bowls; divide shrimp, vegetables, and broth evenly among servings. Sprinkle each bowl with 1 1/2 tsp mint.

*The original recipe says to add the shrimp and halibut at the same time and simmer for 10 minutes. You can do this, but I found that although the halibut was perfectly cooked, the shrimp became way overcooked since they only take a few minutes. Another option would be adding them at the same time to start with but then removing the shrimp after about 5 minutes of cooking so they do not overcook.

Adapted from Cooking Light Magazine 

 

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