By Traeger Kitchen
Swordfish steaks are a firm, flavorful meat. Pump them with alder hardwood smoke for a steamy kick, then top them with citrus-infused pesto.
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|2 Cup||fresh basil leaves|
|1 Cup||flat-leaf parsley|
|1/2 Cup||walnuts, toasted|
|2 Teaspoon||orange zest|
|Juice of 1 orange|
|1/2 Cup||Olive oil|
|1 Cup||Parmesan cheese, grated|
|1/2 Teaspoon||coarse salt|
|1/2 Teaspoon||freshly ground black pepper|
|4||(6 oz) white fish steaks, 1-inch-thick|
|1 Tablespoon||Olive oil|
|Coarse salt, as desired|
|Freshly ground coarse black pepper, as desired|
|Orange wedges, for garnish|
|Fresh basil, for garnish|
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Make the pesto. In a blender or food processor, combine the basil, parsley, walnuts, orange juice, and orange zest and blend or pulse until finely chopped.
2 Cup fresh basil leaves
1 Cup flat-leaf parsley
1/2 Cup walnuts, toasted
2 Teaspoon orange zest
Juice of 1 orange
With the machine running, slowly add the olive oil in a stream until the mixture is emulsified. If it seems too thick, loosen it up by adding a tablespoon of water as needed. Transfer the pesto to a bowl and stir in the Parmesan. Season with salt and pepper as desired.
1/2 Cup Olive oil
1 Cup Parmesan cheese, grated
1/2 Teaspoon coarse salt
1/2 Teaspoon freshly ground black pepper
Drizzle both sides of the fish steaks with olive oil, and season with salt and coarsely ground black pepper.
4 (6 oz) white fish steaks, 1-inch-thick
1 Tablespoon Olive oil
Coarse salt, as desired
Freshly ground coarse black pepper, as desired
Insert the probe horizontally into the center of a fish steak. Place the fish steaks directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 140°F or desired doneness, 12-15 minutes.
400 ˚F / 204 ˚C
140 ˚F / 60 ˚C
Remove the fish steaks from the grill. Drizzle with the prepared pesto, and garnish with orange wedges, and fresh basil, if desired. Enjoy!
Orange wedges, for garnish
Fresh basil, for garnish