Halibut And Shrimp With Minted Broth

• 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; saute 3 minutes, stirring occasionally. Add garlic and carrots; saute 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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olive oil, unsalted butter, leeks, garlic, carrots, kosher salt, shrimp, chicken broth, white wine, green curry, fresh mint

Taken from www.myrecipes.com/recipe/halibut-shrimp-minted-broth (may not work)