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Grilled White Fish Steaks with Basil Orange Pesto

Traeger Kitchen


Grilled White Fish Steaks with Basil Orange Pesto

Prep Time

20

Minutes

Cook Time

15

Minutes

Serves

4 - 6

People

Effort

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What's this?

Swordfish steaks are a firm, flavorful meat. Pump it with Alder smoke for a steamy kick, then top it with citrus infused pesto. This high protein dinner is great after a workout, it's so zesty it may blow your beard back.

Ingredients

  • 2 Cup Basil, fresh

  • 1 Cup chopped flat-leaf parsley

  • 1/2 Cup Walnuts, Toasted

  • 1 orange, juiced

  • 2 Teaspoon orange zest

  • 1/2 Cup olive oil

  • 1 Cup Parmesan cheese, grated

  • To Taste salt

  • black pepper

  • 4 White Fish Steaks

  • 1/2 Teaspoon coarse sea salt

  • 1/2 Teaspoon black pepper

Steps

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
  • 2

    In the meantime, make the pesto: In a blender jar or food processor, combine the basil, parsley, walnuts, orange juice, and orange zest and blend until finely chopped. With the machine running, slowly add the olive oil in a stream until the mixture is emulsified.
  • 3

    If it seems too thick, loosen it up by adding a small bit of water - a tablespoon or so. Scrape into a bowl and stir in the Parmesan. Taste for seasoning, adding salt and pepper as needed.
  • 4

    Rinse the fish steaks under cold running water and pat dry with paper towels. Brush both sides with olive oil and season with salt and coarsely ground black pepper.
  • 5

    Arrange the fish steaks on the grill grate. Grill for 12 to 15 minutes, turning once with a thin-bladed metal spatula, until the fish is opaque and breaks into chunks when pressed with a fork.
  • 6

    If desired, stick the probe of an instant-read meat thermometer through the side of the fish toward the center: You want a temperature of about 140-145℉.
  • 7

    Transfer the steaks to a platter. Drizzle with the prepared pesto and garnish with orange wedges and fresh basil, if desired. Enjoy!