18 Smoky Traeger Fish Recipes Delicious

There’s something undeniably magical about the smoky flavor that a Traeger grill brings to fish, transforming simple seafood into a feast for the senses. Whether you’re craving a quick weeknight dinner or planning a weekend barbecue, these 18 smoky Traeger fish recipes are sure to delight. From succulent salmon to flaky cod, get ready to fire up your grill and dive into dishes that’ll have everyone asking for seconds. Let’s get cooking!

Smoky Traeger Grilled Salmon with Lemon Butter Sauce

Perhaps there’s no greater joy than the simple act of preparing a meal that feels like a warm embrace, especially when it involves the rich, smoky flavors of grilled salmon paired with the bright, buttery notes of lemon. This dish, with its delicate balance of flavors, is a testament to the beauty of cooking with intention and care.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 2 tbsp clarified butter
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh dill
• 1/2 cup unsalted butter, softened
• 1 tsp lemon zest

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect heat.
2. While the grill heats, pat the salmon fillet dry with paper towels to ensure a crisp skin.
3. Brush the salmon lightly with clarified butter, then season evenly with smoked paprika, sea salt, and black pepper.
4. Place the salmon skin-side down on the grill grate, close the lid, and smoke for 45 minutes, or until the internal temperature reaches 145°F.
5. Meanwhile, in a small bowl, combine the softened butter, lemon juice, lemon zest, and chopped dill to create the lemon butter sauce.
6. Once the salmon is cooked, carefully transfer it to a serving platter and spoon the lemon butter sauce over the top.
7. Let the salmon rest for 5 minutes before serving to allow the flavors to meld beautifully.

Now, the salmon emerges from the grill with a perfectly smoky crust and a tender, flaky interior, while the lemon butter sauce adds a luxurious finish. Serve it alongside a crisp, green salad or over a bed of creamy mashed potatoes for a meal that sings with harmony and depth.

Traeger Smoked Trout with Herbs and Garlic

There’s something deeply comforting about the slow dance of smoke and fire, a ritual that transforms the simplest ingredients into something extraordinary. Today, let’s embrace the quiet magic of smoking, with a dish that whispers of rivers and forests, of patience and reward.

Ingredients

• 1 whole rainbow trout, about 2 lbs, cleaned and scaled
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your Traeger grill to 225°F using applewood pellets for a subtle, sweet smoke.
2. Pat the trout dry with paper towels, ensuring the skin is completely dry for optimal crispness.
3. In a small bowl, combine the olive oil, thyme, rosemary, garlic, salt, and pepper to create a herb paste.
4. Generously coat the inside and outside of the trout with the herb paste, then stuff the cavity with lemon slices.
5. Place the trout directly on the grill grate, close the lid, and smoke for 1.5 hours, or until the internal temperature reaches 145°F.
6. For an extra layer of flavor, baste the trout with the herb paste every 30 minutes during smoking.
7. Once done, carefully remove the trout from the grill and let it rest for 5 minutes before serving.

Unveiling the trout reveals a perfectly smoky exterior giving way to moist, flaky flesh, infused with the aromatic embrace of herbs and garlic. Serve it atop a bed of wild rice or alongside a crisp, green salad for a meal that celebrates the harmony of smoke and simplicity.

Grilled Halibut on Traeger with Mango Salsa

As the golden hues of summer begin to paint the evenings, there’s a serene joy in preparing a meal that mirrors the season’s vibrancy and warmth.

Ingredients

• 1.5 lbs halibut fillet, skin-on, patted dry
• 2 tbsp clarified butter, melted
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 cup ripe mango, small dice
• 1/4 cup red bell pepper, small dice
• 2 tbsp red onion, finely minced
• 1 tbsp jalapeño, seeded and finely minced
• 2 tbsp cilantro, finely chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp lime zest

Instructions

1. Preheat your Traeger grill to 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Brush the halibut fillet evenly with melted clarified butter, then season both sides with sea salt and black pepper.
3. Place the halibut skin-side down on the grill grate. Close the lid and grill for 6 minutes, resisting the urge to move the fish to ensure a perfect sear.
4. Carefully flip the halibut using a wide spatula. Grill for an additional 4-5 minutes, or until the internal temperature reaches 145°F.
5. While the halibut grills, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and lime zest in a bowl. Gently toss to mix.
6. Remove the halibut from the grill and let it rest for 2 minutes to allow the juices to redistribute.
7. Serve the grilled halibut topped with the mango salsa, ensuring each bite includes a mix of the tender fish and the vibrant salsa.

Flaky and moist, the halibut pairs beautifully with the sweet and spicy mango salsa, creating a dish that’s as visually appealing as it is delicious. Consider serving it over a bed of quinoa or alongside grilled asparagus for a complete meal that celebrates the essence of summer.

Traeger Smoked Swordfish with Citrus Glaze

Zenfully, the art of smoking swordfish on a Traeger grill brings a serene balance to the table, where the robust flavors of the sea meet the subtle sweetness of citrus in a dance of smoke and glaze.

Ingredients

• 1.5 lbs fresh swordfish steaks, about 1-inch thick
• 2 tbsp extra virgin olive oil
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 1 tsp orange zest
• 1 tsp lemon zest

Instructions

1. Preheat your Traeger grill to 225°F using hardwood pellets for a mild smoke flavor.
2. Brush the swordfish steaks evenly with extra virgin olive oil on both sides.
3. Season the steaks with kosher salt and freshly ground black pepper, ensuring an even coating.
4. Place the swordfish steaks on the grill grate, close the lid, and smoke for 45 minutes.
5. While the fish smokes, combine fresh orange juice, fresh lemon juice, honey, fresh thyme leaves, orange zest, and lemon zest in a small saucepan over medium heat. Simmer for 10 minutes until the mixture reduces to a syrupy consistency.
6. After 45 minutes, brush the citrus glaze generously over the swordfish steaks. Close the lid and continue smoking for another 15 minutes, or until the internal temperature of the fish reaches 145°F.
7. Remove the swordfish from the grill and let it rest for 5 minutes before serving.

The swordfish emerges with a delicate smoky crust, its flesh moist and flaky, perfectly complemented by the bright, tangy citrus glaze. Serve atop a bed of wild arugula with a drizzle of the remaining glaze for an elegant presentation.

Smoky Traeger Tuna Steaks with Sesame Crust

Dusk settles softly outside, casting a golden hue that seems to whisper of summer evenings spent around the grill. There’s something deeply comforting about the process of preparing a meal that’s both simple and sophisticated, like these smoky Traeger tuna steaks with a delicate sesame crust.

Ingredients

• 2 fresh tuna steaks, about 1 inch thick
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tbsp clarified butter, melted
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect heat to gently smoke the tuna.
2. In a small bowl, combine the white and black sesame seeds, then spread them evenly on a plate.
3. Brush each tuna steak lightly with clarified butter, ensuring all sides are coated for optimal sesame seed adherence.
4. Press each buttered tuna steak into the sesame seeds, coating all sides evenly for a uniform crust.
5. Drizzle the soy sauce over the tuna steaks, then sprinkle with smoked paprika, sea salt, and black pepper.
6. Place the tuna steaks on the grill grate, close the lid, and smoke for 20 minutes, or until the internal temperature reaches 125°F for medium-rare.
7. Remove the tuna steaks from the grill and let them rest for 5 minutes before slicing to allow the juices to redistribute.

Carefully slicing into the tuna reveals a perfectly smoky exterior giving way to a tender, pink center. The sesame crust adds a delightful crunch, contrasting beautifully with the fish’s natural richness. Serve atop a bed of lightly dressed arugula for a refreshing contrast, or alongside grilled asparagus for a harmonious plate.

Traeger Grilled Mahi-Mahi with Pineapple Teriyaki

On a quiet evening, when the air carries the faint scent of charcoal and the sky paints itself in hues of dusk, there’s a particular joy in preparing a meal that feels both indulgent and wholesome. This dish, with its harmonious blend of sweet and savory, invites a moment of pause, a celebration of flavors that are as vibrant as the summer itself.

Ingredients

• 1 1/2 lbs fresh mahi-mahi fillets, skin on
• 1/2 cup pineapple juice, freshly squeezed
• 1/4 cup soy sauce, preferably tamari
• 2 tbsp mirin
• 1 tbsp honey, locally sourced
• 1 tsp ginger, freshly grated
• 1 clove garlic, finely minced
• 1/2 tsp red pepper flakes
• 1 tbsp clarified butter
• 1/2 fresh pineapple, cut into 1/2-inch rings
• 2 tbsp scallions, thinly sliced for garnish

Instructions

1. Preheat your Traeger grill to 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small saucepan over medium heat, combine pineapple juice, soy sauce, mirin, honey, ginger, garlic, and red pepper flakes. Simmer for 5-7 minutes until slightly thickened, then remove from heat.
3. Brush mahi-mahi fillets with clarified butter on both sides, seasoning lightly with sea salt.
4. Place fillets skin-side down on the grill, cooking for 4 minutes. Brush the top with teriyaki sauce before flipping.
5. Grill for another 3-4 minutes, applying another layer of sauce after flipping. The fish should flake easily when done.
6. Meanwhile, grill pineapple rings for 2 minutes per side until caramelized.
7. Serve mahi-mahi over a bed of grilled pineapple, drizzled with remaining teriyaki sauce and garnished with scallions.

Mahi-mahi, with its firm yet flaky texture, pairs beautifully with the caramelized sweetness of pineapple, while the teriyaki sauce adds a depth of flavor that’s both rich and nuanced. Consider serving this dish alongside a crisp, citrusy salad to balance the sweetness, or atop a mound of jasmine rice for a more hearty meal.

Smoked Cod on Traeger with Creamy Dill Sauce

Lately, I’ve found myself drawn to the quiet comfort of cooking with smoke, the way it wraps around ingredients like a gentle embrace. This smoked cod, kissed by the Traeger’s steady warmth and paired with a creamy dill sauce, is a testament to the beauty of slow, intentional cooking.

Ingredients

• 1.5 lbs fresh cod fillets, skin-on
• 2 tbsp clarified butter, melted
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 cup heavy cream
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp garlic powder

Instructions

1. Preheat your Traeger grill to 225°F using hardwood pellets for a subtle, smoky flavor.
2. Brush the cod fillets evenly with melted clarified butter, ensuring both sides are lightly coated.
3. Season the fillets with sea salt and black pepper, pressing gently to adhere the spices to the fish.
4. Place the cod directly on the grill grate, skin-side down, and close the lid. Smoke for 45 minutes, or until the internal temperature reaches 145°F.
5. While the cod smokes, prepare the creamy dill sauce by whisking together heavy cream, fresh dill, lemon juice, and garlic powder in a small saucepan over low heat. Simmer for 5 minutes, stirring constantly, until the sauce thickens slightly.
6. Remove the cod from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.

Kindly note how the smoke tenderly infuses the cod, leaving it flaky yet moist, while the dill sauce adds a bright, herby contrast. Serve atop a bed of wilted greens or alongside roasted baby potatoes for a meal that feels both rustic and refined.

Traeger Smoked Sardines with Olive Oil and Herbs

Capturing the essence of summer evenings, this dish brings the ocean’s bounty to your backyard with minimal fuss and maximum flavor. The gentle smoke from the Traeger melds with the sardines’ natural richness, while olive oil and herbs whisper of Mediterranean shores.

Ingredients

• 1 lb fresh sardines, gutted and scaled
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your Traeger grill to 225°F using hardwood pellets for a subtle smoke flavor.
2. Rinse the sardines under cold water and pat dry thoroughly with paper towels to ensure crisp skin.
3. In a small bowl, combine the olive oil, thyme, rosemary, sea salt, and black pepper to create a herb-infused oil.
4. Brush the sardines inside and out with the herb-infused oil, ensuring even coverage.
5. Place the sardines on the grill grate, leaving space between each for smoke circulation, and arrange lemon slices on top.
6. Close the lid and smoke for 45 minutes, or until the sardines are opaque and flake easily with a fork.
7. Tip: For an extra layer of flavor, add a handful of soaked wood chips to the firebox during the last 10 minutes of smoking.
8. Tip: Monitor the grill temperature closely to maintain a consistent 225°F, adjusting the vents as needed.
9. Tip: Let the sardines rest for 5 minutes off the grill before serving to allow the flavors to meld.

Buttery and tender, the sardines carry a delicate smokiness that’s beautifully balanced by the bright herbs and lemon. Serve them atop a bed of arugula with a drizzle of the remaining herb oil for a light, summery meal that sings of the sea.

Grilled Snapper on Traeger with Spicy Tomato Sauce

Perhaps there’s no greater joy than the simplicity of a well-grilled fish, its skin crisped to perfection, paired with a sauce that dances between spicy and sweet. Today, let’s embrace the quiet art of cooking with fire, as we prepare a dish that speaks to the soul.

Ingredients

• 1 whole snapper, about 2 lbs, cleaned and scaled
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup spicy tomato sauce (homemade or high-quality store-bought)
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your Traeger grill to 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Pat the snapper dry with paper towels, then rub it evenly with olive oil, sea salt, and black pepper, both inside and out.
3. Place the snapper directly on the grill grate. Close the lid and grill for 10 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
4. While the fish grills, heat clarified butter in a small saucepan over medium heat. Add minced garlic and smoked paprika, sautéing until fragrant, about 1 minute.
5. Stir in the spicy tomato sauce, reducing the heat to low. Let it simmer gently for 5 minutes, allowing the flavors to meld.
6. Once the snapper is cooked, carefully transfer it to a serving platter. Spoon the spicy tomato sauce over the top, garnishing with fresh cilantro.

Yielded to the plate, the snapper’s flesh is tender and moist, a perfect contrast to the crisp skin. The spicy tomato sauce adds a vibrant kick, making each bite a harmonious blend of flavors. Consider serving it alongside a crisp, chilled white wine to elevate the dining experience.

Traeger Smoked Mackerel with Mustard and Honey

Wandering through the flavors of summer, this dish captures the essence of smoky, sweet, and tangy in every bite. It’s a humble yet sophisticated take on mackerel, transforming it into a centerpiece worthy of any gathering.

Ingredients

• 2 whole mackerel, cleaned and scaled
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 lemon, thinly sliced
• 2 sprigs fresh thyme

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for a subtle smoky flavor.
2. In a small bowl, whisk together the Dijon mustard, raw honey, and extra virgin olive oil until smooth.
3. Season the mackerel inside and out with smoked paprika, sea salt, and freshly ground black pepper.
4. Brush the mustard and honey mixture generously over the mackerel, ensuring it’s fully coated.
5. Place the lemon slices and fresh thyme sprigs inside the cavity of each mackerel for aromatic flavor.
6. Transfer the mackerel to the preheated Traeger grill, placing them directly on the grate.
7. Smoke the mackerel for 1 hour and 30 minutes, or until the flesh is opaque and flakes easily with a fork.
8. Remove the mackerel from the grill and let them rest for 5 minutes before serving.

Zesty and vibrant, the mackerel boasts a perfect balance of smokiness from the grill and sweetness from the honey. Serve it atop a bed of wild arugula with a drizzle of the remaining glaze for an elegant presentation.

Smoky Traeger Catfish with Cajun Spices

Today, as the gentle hum of the Traeger fills the air, let’s embark on a culinary journey that marries the rustic charm of smoked catfish with the bold whispers of Cajun spices. This dish, a harmonious blend of smoke and spice, invites a moment of pause, a celebration of flavors that unfold slowly, much like the quiet of the morning.

Ingredients

• 1.5 lbs fresh catfish fillets, skin-on
• 2 tbsp clarified butter, melted
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup apple cider vinegar

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect heat and the smoke setting is on.
2. In a small bowl, whisk together the smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, sea salt, and black pepper to create your Cajun spice blend.
3. Brush the catfish fillets evenly with the melted clarified butter, ensuring both sides are lightly coated.
4. Generously sprinkle the Cajun spice blend over both sides of the fillets, pressing gently to adhere the spices to the fish.
5. Place the seasoned catfish fillets directly on the grill grate, skin-side down, and close the lid.
6. Smoke the catfish for approximately 45 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. During the last 10 minutes of smoking, lightly brush the fillets with apple cider vinegar for a subtle tang.
8. Remove the catfish from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.

Flaky and moist, the catfish carries a deep smoky essence, punctuated by the vibrant heat of Cajun spices. Serve it atop a bed of creamy grits or alongside a crisp, citrus-dressed salad for a meal that sings of the South.

Traeger Grilled Bass with Lemon and Thyme

Perhaps there’s no greater joy than the simplicity of fresh fish, kissed by smoke and adorned with the bright notes of lemon and thyme. This dish, a humble yet elegant preparation of bass, is a testament to the beauty of minimalism in cooking.

Ingredients

• 1 whole bass (about 2 lbs), cleaned and scaled
• 2 tbsp extra-virgin olive oil
• 1 lemon, thinly sliced
• 4 sprigs fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect cooking.
2. Pat the bass dry with paper towels, both inside and out, to ensure a crisp skin.
3. Brush the bass lightly with extra-virgin olive oil, coating it evenly.
4. Season the inside of the bass with kosher salt and freshly ground black pepper, then stuff with lemon slices and fresh thyme sprigs.
5. Place the bass directly on the grill grate, closing the lid to maintain a consistent temperature.
6. Grill for approximately 30 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. Remove the bass from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.

Flaky and moist, the bass carries a subtle smokiness that’s beautifully balanced by the citrus and herbal notes. Serve it atop a bed of wild rice or alongside grilled asparagus for a meal that’s as nutritious as it is delicious.

Smoked Herring on Traeger with Onion and Vinegar

Wandering through the flavors of the sea and smoke, this dish brings a humble yet profound delight to the table, where the robust essence of herring meets the gentle kiss of Traeger’s smoke, softened by the sharp tang of vinegar and the sweet embrace of onions.

Ingredients

• 1 lb smoked herring fillets, skin-on
• 2 cups thinly sliced yellow onions
• 1/2 cup apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect smoking.
2. While the grill heats, gently rinse the herring fillets under cold water and pat dry with paper towels to remove excess salt.
3. In a medium bowl, combine the sliced onions and apple cider vinegar, allowing them to marinate for 10 minutes to slightly soften and absorb the vinegar’s acidity.
4. Lightly brush both sides of the herring fillets with extra virgin olive oil, then season evenly with sea salt and freshly ground black pepper.
5. Place the herring fillets skin-side down on the grill grate, ensuring they’re not overlapping for even smoke circulation.
6. Close the grill lid and smoke the herring for 1 hour, or until the flesh is opaque and flakes easily with a fork.
7. During the last 10 minutes of smoking, drain the onions from the vinegar and scatter them over the herring fillets to warm through and infuse with smoke.
8. Remove the herring and onions from the grill, serving immediately while warm.

Best enjoyed when the smoky depth of the herring contrasts with the bright acidity of the onions, this dish pairs wonderfully with a slice of crusty bread to soak up the vibrant flavors. The texture should be tender yet firm, a testament to the gentle smoking process that preserves the fish’s integrity.

Traeger Smoked Anchovies with Garlic and Parsley

Perhaps there’s no simpler pleasure than the smoky, savory depth of anchovies, transformed by the gentle embrace of a Traeger grill. This recipe, a humble ode to the sea, marries the boldness of smoked anchovies with the freshness of garlic and parsley, creating a dish that’s both grounding and uplifting.

Ingredients

• 1 lb fresh anchovies, gutted and scaled
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, finely minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your Traeger grill to 180°F, ensuring it’s set for smoking.
2. In a small bowl, combine the extra virgin olive oil, minced garlic, chopped parsley, sea salt, and black pepper, whisking until fully integrated.
3. Brush the anchovies lightly with the olive oil mixture, ensuring each fish is evenly coated.
4. Place the anchovies on the grill grate, spacing them evenly to allow for proper smoke circulation.
5. Smoke the anchovies for 45 minutes, or until they achieve a golden hue and a slightly firm texture.
6. Remove the anchovies from the grill and let them rest for 5 minutes before serving to allow the flavors to meld.

Best enjoyed when the anchovies are still warm, their flesh flaky yet moist, with a smoky aroma that whispers of open fires and ocean breezes. Serve atop a slice of crusty bread or alongside a crisp, green salad for a contrast in textures that delights the palate.

Grilled Perch on Traeger with Butter and Almonds

Remembering the gentle lapping of lake waves against the dock, this dish brings the serene essence of summer evenings to your table, where the simplicity of grilled perch meets the richness of butter and the crunch of almonds.

Ingredients

• 4 fresh perch fillets, skin-on
• 1/2 cup unsalted butter, clarified
• 1/4 cup sliced almonds, lightly toasted
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect grilling to gently cook the perch without charring.
2. While the grill heats, pat the perch fillets dry with paper towels to ensure a crisp skin, then season both sides evenly with sea salt and black pepper.
3. Place the fillets skin-side down on the grill grate, close the lid, and let them cook undisturbed for 15 minutes to allow the skin to crisp perfectly.
4. Carefully flip the fillets using a thin spatula to prevent breaking, then drizzle with clarified butter and sprinkle with thyme leaves. Close the lid and cook for an additional 10 minutes.
5. Remove the fillets from the grill and transfer to a serving platter. Immediately sprinkle with toasted almonds and a light drizzle of fresh lemon juice to brighten the flavors.

As the almonds add a delightful crunch to the tender, buttery perch, consider serving this dish alongside a crisp, citrusy salad to complement its rich flavors. The gentle smokiness from the Traeger and the freshness of lemon create a harmony that’s both comforting and elegantly simple.

Traeger Smoked Tilapia with Coconut and Lime

Yesterday, as the sun dipped below the horizon, I found myself drawn to the gentle art of smoking fish, a process that feels both ancient and intimately personal. The combination of coconut and lime with the delicate tilapia creates a dish that’s as refreshing as a summer breeze, yet deeply satisfying.

Ingredients

• 1 lb fresh tilapia fillets, skin-on
• 1/2 cup unsweetened coconut milk
• 2 tbsp clarified butter
• 1 lime, zest and juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for smoking with your choice of wood chips for a subtle flavor.
2. Pat the tilapia fillets dry with paper towels to ensure the skin crisps nicely during smoking.
3. Brush both sides of the fillets with clarified butter, then season evenly with sea salt and black pepper.
4. Place the fillets skin-side down on the grill grate, close the lid, and smoke for 45 minutes, or until the fish reaches an internal temperature of 145°F.
5. While the fish smokes, whisk together the coconut milk, lime zest, and lime juice in a small bowl to create a light, tangy sauce.
6. Once the fish is done, carefully remove it from the grill and drizzle with the coconut-lime sauce, then sprinkle with fresh cilantro.
7. Tip: For an extra layer of flavor, let the fish marinate in the coconut milk mixture for 30 minutes before smoking. Tip: Keep a spray bottle of water handy to manage any flare-ups. Tip: Serve with a side of grilled vegetables to complement the smoky flavors.

Just as the smoke infuses the tilapia with its deep, woody notes, the coconut and lime brighten each bite, creating a harmonious balance. The flesh should flake effortlessly, a testament to the low and slow cooking method, while the skin offers a slight crispness. Consider serving it atop a bed of jasmine rice to soak up the vibrant sauce, turning a simple meal into a feast for the senses.

Smoky Traeger Flounder with White Wine Sauce

Under the soft glow of the kitchen light, the simplicity of flounder meets the complexity of smoke and wine, creating a dish that whispers of summer evenings and quiet dinners.

Ingredients

• 4 flounder fillets, skinless and patted dry
• 1/4 cup clarified butter
• 1/2 cup dry white wine
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh parsley

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect cooking.
2. Brush each flounder fillet lightly with clarified butter, then season both sides with smoked paprika, sea salt, and black pepper.
3. Place the fillets on the grill grate, close the lid, and smoke for 20 minutes, or until the fish flakes easily with a fork.
4. While the fish smokes, combine white wine and lemon juice in a small saucepan over medium heat. Simmer until reduced by half, about 5 minutes.
5. Remove the fish from the grill and drizzle with the white wine reduction. Garnish with chopped parsley before serving.

Silky in texture with a hint of smokiness, the flounder pairs beautifully with the sharpness of the white wine sauce. Consider serving it over a bed of wilted greens or alongside roasted baby potatoes for a complete meal.

Traeger Grilled Grouper with Chili and Lime

Kneading through the memories of summer evenings, this dish brings a whisper of the ocean and a zing of adventure to your table. It’s a harmonious blend of smoky, spicy, and citrusy notes, perfect for those who cherish the delicate balance of flavors.

Ingredients

• 1.5 lbs fresh grouper fillets, skin-on
• 2 tbsp clarified butter, melted
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 limes, one juiced and one sliced for garnish
• 1 tbsp honey
• 2 cloves garlic, minced
• 1/4 cup cilantro, finely chopped

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect grilling.
2. In a small bowl, whisk together the clarified butter, chili powder, smoked paprika, sea salt, black pepper, lime juice, honey, and minced garlic to create a marinade.
3. Brush the grouper fillets generously with the marinade, ensuring both sides are evenly coated. Let them sit at room temperature for 15 minutes to absorb the flavors.
4. Place the fillets skin-side down on the grill grate. Close the lid and cook for 20-25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
5. During the last 5 minutes of cooking, place lime slices on the grill beside the fillets to lightly char, adding a smoky citrus aroma.
6. Remove the grouper and grilled lime slices from the grill. Sprinkle the fillets with chopped cilantro before serving.

As the fork glides through the tender grouper, the smoky crust gives way to a moist, flaky interior, vibrant with the kick of chili and the freshness of lime. Serve it atop a bed of jasmine rice or alongside grilled asparagus for a meal that sings of summer.

Conclusion

Feast your eyes on these 18 Smoky Traeger Fish Recipes, each promising to deliver delicious, smoky flavors right to your table. Whether you’re a seasoned grill master or just starting out, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy grilling!

Bella Bacinos