By Traeger Kitchen
Swordfish is a meaty fish that hails from the South Atlantic. Coat this delicacy in a blanket of oregano, capers, and garlic to enhance the rich and sweet natural flavors of the fish.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1/2 Cup | extra-virgin olive oil, plus 2 tablespoons for oiling the fish |
1 Whole | lemon, juiced |
2 Clove | garlic, minced |
3 Tablespoon | finely chopped fresh parsley |
1 Tablespoon | finely chopped fresh oregano or 1 teaspoon dried oregano |
1 Tablespoon | brined capers, drained (optional) |
4 | (6 to 8 oz) swordfish, halibut, tuna or salmon steaks, 1 inch thick |
To Taste | salt and pepper |
1
Put 1/2 cup of olive oil in a small saucepan and warm over low heat.
2
Whisk in lemon juice and 2 tablespoons hot water. Stir in garlic, parsley, oregano, capers (if using), and salt and pepper to taste (go easy on the salt if you're using capers). Keep warm.
3
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
4
Brush the fish steaks with 2 tablespoons of olive oil and season with salt and pepper.
400 ˚F / 204 ˚C
00:18
5
Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)
400 ˚F / 204 ˚C
00:18
6
Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce.
7
Serve the remaining sauce on the side. Enjoy!
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