Steps

• 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

  00:12

• 6

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