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When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (or 500 degrees F if using the Timberline grill) and preheat, lid closed, for 10-15 minutes.
While grill heats, place a cast iron pan inside grill to preheat on the bottom level.
Meanwhile, add the green garlic, parmesan, and pine nuts to a food processor and pulse until it forms into a coarse paste. Turn the processor on and slowly drizzle in 2/3 cup of olive oil until the paste turns smooth but not runny. Add more oil if necessary. Season to taste with sea salt and pepper.
When grill comes to temperature, season fillets with sea salt and pepper on both sides. Open the grill and pour about 4 tbsp of high heat oil into the cast iron pan (there should be enough oil to evenly cover the bottom of the pan).
Wait until oil starts to shimmer and slightly smoke, then place the fillets (being careful not to overcrowd the pan) in the oil, being certain to place the “pretty side” of the fish down first.
Immediately close the lid. Cook fillets for 4 minutes on the first side—a nicely browned and slightly crisp layer should form; then open the grill and gently turn the fish over.
Close the lid immediately. Cook for 1-2 more minutes; fish should be opaque on the side, all the way through.
Remove the cast iron pan from the grill and transfer the fish to a board to rest.
To serve, place the fish on a platter or plate with the crispy side up, top with a dollop of pesto, and serve with more Green Garlic Pesto on the side. Enjoy!
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