Steps

• Step 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

• Step 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.

  Ingredients

  • 2 Cup fresh basil leaves

  • 1 Cup flat-leaf parsley

  • 1/2 Cup walnuts, toasted

  • 2 Teaspoon orange zest

  •  Juice of 1 orange

• Step 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.

  Ingredients

  • 1/2 Cup olive oil

  • 1 Cup Parmesan cheese, grated

  • 1/2 Teaspoon coarse salt

  • 1/2 Teaspoon freshly ground black pepper

• Step 4

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

  Ingredients

  • 4  (6 oz) white fish steaks, 1-inch-thick

  • 1 Tablespoon olive oil

  •  Coarse salt, as desired

  •  Freshly ground coarse black pepper, as desired

• Step 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.

  00:12

  400 ˚F / 204 ˚C

  140 ˚F / 60 ˚C

• Step 6

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

  Ingredients

  •  Orange wedges, for garnish

  •  Fresh basil, for garnish