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White Fish Steaks with Basil Orange Pesto

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15

Cherry

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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Basil Orange Pesto

  • 2 Cup fresh basil leaves

  • 1 Cup flat-leaf parsley

  • 1/2 Cup toasted walnuts

  • 2 Teaspoon orange zest

  • Juice of 1 orange

main

  • 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

  • Coarse salt, as desired

  • Freshly ground coarse black pepper, as desired

  • Orange wedges, for garnish

  • Fresh basil, for garnish

  • 1

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

    400 ˚F

  • 2

    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 toasted walnuts

    • 2 Teaspoon orange zest

    • Juice of 1 orange

  • 3

    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

  • 4

    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

    • As Needed Coarse salt, as desired

    • As Needed Freshly ground coarse black pepper, as desired

  • 5

    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

    140 ˚F

  • 6

    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

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