In a large pot, bring the chicken broth to a boil with the carrots, celery, shallot and garlic. Let simmer for 20 to 25 minutes, or until the carrots are tender.
In a food processor or with an immersion blender, purée the vegetables and butter until smooth. Season with salt and pepper. Keep warm.
In a large dish, combine the paprika, garlic powder, sugar, celery salt and cayenne pepper. Press one side of each fillet into the spice mixture.
In a large non-stick skillet over medium-high heat, brown the fish in the butter, two at a time, cooking for about 3 minutes per side, starting with the spiced side. Season lightly with salt and pepper.
Spread the carrot purée in the middle of the serving plates. Top with the Swiss chard and fish steaks.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.