Thai Coconut Soup with Grilled Halibut | Seafood Recipes | Weber ID

Ingredients

• 910 grams halibut fillets, about 4 centimeters thick, cut into 4- to 5-centimeter chunks
• peanut oil, divided
• small bunch scallions (white and light green parts separated from the dark green tops), chopped separately, divided
• 12 grams chopped fresh cilantro leaves, divided
• Kosher salt
• Freshly ground black pepper
• peeled, minced fresh ginger
• large garlic cloves, minced
• Thai red curry paste
• cans (each 400 milliliters) unsweetened coconut milk
• bottles (each 236 milliliters) clam juice
• fish sauce
• finely grated fresh lime zest
• fresh lime juice
• carrots, peeled and thinly sliced
• large red bell pepper, cut into 18-millimeter squares
• baby bok choy, about 400 grams total, trimmed and cut crosswise into 18-milliliter strips
• 12 grams chopped fresh basil leaves
• Lime wedges
• Hot cooked rice (optional)