Traeger Fish Scampi

Traeger Fish Scampi

Scampi isn't just for shrimp, you guys! You can make it with a filet of fish and it is just as good (and just as easy, too!)

This recipe is simple, quick, and works with whatever kind of white fish filet you have laying around. We're on the West coast and do a lot of fishing, so my favorite fish to use for this dish is lingcod, followed closely by rockfish and halibut. Whatever whitefish filet you have on hand will work, though! Walleye, northern, crappie, flounder, pollock, etc, will all work.

Why You'll Love This Recipe

• Quick Dinner - This recipe is on the table in under 30 minutes! Including thawing, if your fish is frozen.
• Simple Ingredients - You probably have everything you need in the fridge and pantry right now.
• Versatile - You can serve this with a number of sides to make a satisfying, delicious meal that everyone will enjoy!

Get more Fish Recipes!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Whitefish Fillets - You want about 6-8 ounces of fish per person, so make as much (or as little) as you need.
• Butter - Use salted butter, or add a little extra salt at the end. This adds moisture and richness to the lean fish.
• Oil - A neutral oil like avocado works best.
• Garlic - Freshly minced please. I've been known to use jarlic here and there, but the flavor just isn't the same so if you can avoid it, please do.
• Seasoning - I really like using my OWYD Fish Rub for this recipe, but your favorite blend works or just a simple mix of salt, pepper, garlic powder, and onion powder will work, too.
• Herbs - Fresh parsley is perfect here.
• White Wine - I like a good dry or semi-dry sauv blanc, but whatever your favorite is will be fine.
• Lemon - Just a squeeze of the juice at the ends adds a lot of flavor!

Serve with Rice Pilaf!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Traeger Method

1. Preheat - Fire up your Traeger and heat to 350°F.
2. Prep Fish - Pat the fish dry on both sides with paper towels. Give it a light coating of oil or olive oil cooking spray, and then season liberally.
3. Assemble - In a cast-iron skillet over medium heat, add the butter, garlic, and wine to the pan. Heat over medium until simmering.
4. Add Fish - Add the fish to the pan and put the pan in the pre-heated grill.
5. Finish Cooking - Let cook for about 10 minutes and then flip the fish. Cook for another 10 minutes and check for doneness.
6. Enjoy - Remove from the grill and add a squeeze of lemon right before serving.

Stovetop Method

Is your grill buried in snow or you just don't feel like cooking outdoors? Here's how to adapt this recipe for the stovetop.

1. Prep Fish - Pat the fish dry on both sides with paper towels. Give it a light coating of oil or olive oil cooking spray, and then season liberally.
2. Melt Butter - In a skillet over medium heat, add the butter to the pan and let it melt.
3. Add Fish - Add the fish to the pan with the melted butter. Let cook for 3-4 minutes.
4. Add Garlic - Add the garlic to the pan and then flip the fish.
5. Finish Cooking - Add a splash of wine to the pan along with the herbs. Cover and let simmer for another 2-3 minutes. When done, the fish should easily flake apart with a fork and the center should be white and not opaque.
6. Enjoy - Add a squeeze of lemon right before serving.

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