Thai Coconut Soup with Grilled Halibut | Seafood Recipes | Weber Grills | Weber US

Ingredients

• 2 pounds/910 grams halibut fillets, about 1½ inches thick, cut into 1½- to 2-inch chunks
• 4 tablespoons peanut oil, divided
• 1 small bunch scallions (white and light green parts separated from the dark green tops), chopped separately, divided
• ½ cup/12 grams chopped fresh cilantro leaves, divided
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons peeled, minced fresh ginger
• 4 large garlic cloves, minced
• 5 teaspoons Thai red curry paste
• 2 cans (each 13.5 ounces) unsweetened coconut milk
• 2 bottles (each 8 ounces) clam juice
• 2½ tablespoons fish sauce
• 2 teaspoons finely grated fresh lime zest
• 2 tablespoons fresh lime juice
• 3 carrots, peeled and thinly sliced
• 1 large red bell pepper, cut into ¾–inch squares
• 3 baby bok choy, about 14 ounces total, trimmed and cut crosswise into ¾-inch strips
• ½ cup/12 grams chopped fresh basil leaves
• Lime wedges
• Hot cooked rice (optional)