Traeger Smoked Fish Scampi Recipe with Garlic Butter

Traeger Fish Scampi

Scampi doesn’t have to mean shrimp. This version uses a whitefish fillet and delivers the same rich, garlicky flavor with less fuss. The method is simple, and the result is a tender, flaky fish in a vibrant butter-and-wine sauce.

This recipe works with most whitefish fillets. On the West Coast we often use lingcod, rockfish, or halibut, but walleye, northern, crappie, flounder, and pollock will all work well. Choose whatever fresh or thawed fillet you prefer.

Why You’ll Love This Recipe

• Fast weeknight dinner — From prep to plate in about 25 minutes.
• Minimal ingredients — Common pantry items deliver bright, satisfying flavor.
• Flexible — Use a grill, Traeger, or stovetop; serve with rice, vegetables, or biscuits.

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Recipe Shopping List

You likely have most of these items on hand. For exact quantities, see the ingredient section in the recipe card below.

• Whitefish fillets — Plan about 6–8 ounces per person.
• Salted butter — Adds richness and helps form the sauce.
• Neutral oil — Avocado or other neutral oil for searing.
• Fresh garlic — Mince fresh cloves for the best flavor.
• Seasoning — Use your favorite fish seasoning or a simple mix of salt, pepper, garlic powder, and onion powder.
• Fresh parsley — Brightens the finished dish.
• Dry white wine — Sauvignon blanc or another dry white works well to deglaze and add acidity.
• Lemon — A squeeze at the end lifts the whole dish.

Serve with rice, roasted vegetables, or cheddar bay biscuits for a complete meal.

How To Make This Recipe

Below is a concise overview of the cooking methods. The full ingredient list and step-by-step instructions are included in the recipe card for easy reference while cooking.

Traeger Method

1. Preheat — Heat your Traeger to 350°F.
2. Prep the fish — Pat fillets dry, lightly coat with oil, and season generously.
3. Make the sauce — In a cast-iron skillet, combine butter, garlic, and white wine over medium heat and bring to a gentle simmer.
4. Cook — Add the fish to the skillet and place the skillet on the preheated grill. Cook about 10 minutes, flip, stir the sauce, and cook another 10 minutes until the fish flakes easily.
5. Finish — Remove from heat and finish with fresh parsley and a squeeze of lemon.

Stovetop Method

If you prefer to cook indoors, this method produces the same tender results with minimal changes.

1. Prep the fish — Pat dry, coat lightly with oil, and season.
2. Heat the pan — Melt butter in a skillet over medium heat.
3. Sear — Add the fish and sear 3–4 minutes on the first side.
4. Add garlic — Add minced garlic, flip the fillets, then add a splash of white wine and fresh herbs.
5. Steam briefly — Cover and simmer 2–3 minutes until the fish flakes easily and the center is opaque.
6. Serve — Finish with lemon juice and fresh parsley.

Tip: Fish is done when it flakes easily with a fork and the center is opaque.

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