Swordfish Recipe on an Air Fryer

Swordfish cooked in an air fryer is delicate and tasty owing to a simple marinade of garlic and fresh herbs that elevates the fish’s flavor and texture. These air fryer swordfish steaks are ideal for quick evening meals.

Swordfish is a vast migratory fish that is popular for sport fishing. This air fryer swordfish recipe will teach you precisely how to produce juicy and tender swordfish every time.

Using the air fryer eliminates the need for oily pans and filthy grills, leaving you with a simple and tasty dinner that you can cook over and over.

The marinade of fresh garlic and rosemary enhances the mild flavor of the air-fried swordfish steak. Using the air fryer results in a beautiful texture and eliminates the possibility of overcooking the fish. The marinade for the swordfish filet not only adds aromatic flavor but also helps tenderize the flesh.

Try it; this fish dish is more soft and succulent than any other you’ve had.

Ingredients for Air Fried Swordfish

  • 1 lemon zest
  • 1 lemon juice
  • ½ cup unsalted chicken stock
  • 1 Tablespoon chopped fresh rosemary
  • 2 (6 ounces each) swordfish steaks
  • Salt and pepper to tast
  • 2 teaspoons minced garlic
  • 1 Tablespoon olive oil

How to Cook Swordfish Steak in the Air Fryer

  • Preheat the air fryer for 5 minutes at 400 degrees F.
  • Using a paper towel, pat dry the swordfish steaks. 
  • This allows the fish to absorb all of the spice and lemon juice tastes.
  • Squeeze fresh lemon juice over the fish and season with spicy adobo spice or your favorite seasoning combination on both sides.
  • Spray a propellant-free cooking spray inside the air fryer. 
  • Avocado or olive oil are both suitable.
  • Cook the fish in the air fryer for 10 minutes at 400 degrees F, turning halfway through.
  • Serve with extra lemon juice and, if wanted, garnish with fresh parsley before serving.

Nutrition Fact For Swordfish Recipes Air Fryer

  • Calories: 247kcal 
  • Carbohydrates: 1g 
  • Protein: 33g 
  • Fat: 11g 
  • Saturated Fat: 3g 
  • Monounsaturated Fat: 5g
  • Sodium: 138mg
  • Potassium: 719mg 
  • Fiber: 1g 
  • Vitamin A: 205IU

Time Duration

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 2 swordfish steaks
  • Calories: 247 kcal


Is swordfish a healthy fish to eat?

Off course. Selenium, a micronutrient that can combat cancer and protect the heart, is an excellent source of selenium in swordfish. Best of all, swordfish is a guilt-free choice, as it’s protein-rich and loaded with niacin, vitamin B12, zinc, and Omega-3.

How do you cook swordfish so it’s not dry?

Also, swordfish that is thick gets too hard on the outside before it is done on the inside, so it isn’t easy to finish it on the stove. You can avoid overcooking the fish by searing on one side only, then turning it over and finishing it in the oven (the unseared side is not exposed).

How well should swordfish be cooked?

Cook swordfish like a rare steak while grilling (or broiling): 

Use high heat to sear the exterior and keep the center rare, about 5 minutes on one side and 2 to 3 minutes on the other for an inch-thick steak.

How do I know when swordfish is done?

Swordfish steaks should be cooked until an instant-read thermometer reads 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60–63°C) for well-done.

It is critical not to overcook the steaks, or they will get dry. They retain enough heat to continue cooking after being removed from the grill, so remove them just before they achieve the ideal degree of doneness.

Should you soak swordfish before cooking?

Yes. To reduce pungent, fishy tastes, soak swordfish in milk for a couple of hours before cooking, as the French does with calf’s liver.

Fish grows “fishier” the longer it’s out of the water. While it’s still totally safe to eat, the smell may put some people off, especially if they’re not big fish eaters. Soaking in milk will reduce the strong fishy smell you may not love.

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I am Chef Harunur Rashid Azim. I inherited my family's love of cooking at a young age. I graduated from the Institute of Culinary Education in London, UK, with determination and passion to become a chef. Follow me on Twitter: @RashidIsChef, FB: Azim

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