Step

• Step 1

  Put 1/2 cup of olive oil in a small saucepan and warm over low heat.

  Ingredients

  • 1/2 Cup extra-virgin olive oil, plus 2 tablespoons for oiling the fish

• Step 2

  Whisk in lemon juice and 2 tablespoons hot water. Stir in garlic, parsley, oregano, capers (if using), and salt and pepper to taste (go easy on the salt if you're using capers). Keep warm.

  Ingredients

  • 1 Whole lemon, juiced

  • 2 Clove garlic, minced

  • 3 Tablespoon finely chopped fresh parsley

  • 1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

  • 1 Tablespoon brined capers, drained (optional)

• Step 3

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 4

  Brush the fish steaks with 2 tablespoons of olive oil and season with salt and pepper.

  00:18

  400 ˚F / 204 ˚C

  Ingredients

  • 4  (6 to 8 oz) swordfish, halibut, tuna or salmon steaks, 1 inch thick

  • To Taste salt and pepper

• Step 5

  Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)

  00:18

  400 ˚F / 204 ˚C

• Step 6

  Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce.

• Step 7

  Serve the remaining sauce on the side. Enjoy!