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White Fish Steaks with Basil Orange Pesto

White Fish Steaks with Basil Orange Pesto

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.

Prep Time

20 Min

Cook Time

15 Min




This recipe serves:


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Units of Measurement:
Basil Orange Pesto
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


  • 1

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

    400 ˚F / 204 ˚C

  • 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.

  • 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.

  • 4

    Drizzle both sides of the fish steaks with olive oil, and season with salt and coarsely ground black pepper.

  • 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 / 204 ˚C

    140 ˚F / 60 ˚C


  • 6

    Remove the fish steaks from the grill. Drizzle with the prepared pesto, and garnish with orange wedges, and fresh basil, if desired. Enjoy!

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