📝 About This Recipe
Experience the 'steak of the sea' transformed into golden, succulent morsels that are crispy on the outside and buttery-tender within. These swordfish cubes are marinated in a vibrant blend of lemon, garlic, and smoked paprika, then air-fried to perfection without the heavy oils of traditional frying. This dish offers a sophisticated, protein-packed seafood experience that brings the bright, bold flavors of the Mediterranean coast right to your kitchen in under twenty minutes.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Swordfish Steaks (fresh, skin removed and cut into 1-inch cubes)
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Dry Rub
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika (adds a lovely color and depth)
- 1/2 teaspoon Dried Oregano (Mediterranean style)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
Lemon Butter Finishing Sauce
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from half a lemon)
- 1 clove Garlic (grated or minced very fine)
👨🍳 Instructions
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1
Pat the swordfish steaks dry with paper towels to remove excess moisture; this is crucial for achieving a good sear in the air fryer.
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2
Carefully remove the skin from the swordfish and cut the flesh into uniform 1-inch cubes to ensure even cooking.
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3
In a large mixing bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, oregano, salt, black pepper, and red pepper flakes.
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4
Add the swordfish cubes to the bowl and toss gently with a spatula until every piece is thoroughly and evenly coated with the marinade.
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5
Preheat your air fryer to 400°F (200°C) for about 5 minutes. A hot basket prevents sticking and starts the browning process immediately.
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6
Lightly grease the air fryer basket with a high-smoke point oil spray (like avocado oil) if desired, though the oil in the marinade is usually sufficient.
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7
Place the swordfish cubes in the basket in a single layer, ensuring they are not touching. Work in batches if necessary to avoid overcrowding.
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8
Air fry at 400°F for 5 minutes. The cubes should begin to turn opaque and slightly golden on the edges.
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9
Open the basket and gently shake or use tongs to flip the cubes to ensure even browning on all sides.
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10
Cook for an additional 4-6 minutes. The swordfish is done when the internal temperature reaches 130-135°F for a juicy medium finish.
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11
While the fish cooks, whisk together the melted butter, chopped parsley, lemon zest, and grated garlic in a small serving bowl.
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12
Remove the swordfish from the air fryer and immediately drizzle with the lemon butter finishing sauce while the fish is hot.
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13
Let the fish rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Do not overcook the swordfish; it can become dry very quickly, so check the temperature early. For an extra crispy exterior, toss the marinated cubes in 1 tablespoon of cornstarch before air frying. If using frozen swordfish, ensure it is completely thawed and patted extremely dry before marinating. Ensure the air fryer is fully preheated; the initial blast of heat is what creates the 'fried' texture. Swap the oregano for za'atar or cumin if you want to lean into Middle Eastern flavors.
🍽️ Serving Suggestions
Serve over a bed of fluffy lemon-herb couscous or quinoa. Pair with a crisp Greek salad featuring feta, olives, and cucumbers. Accompany with a side of air-fried asparagus or blistered cherry tomatoes. Serve with a chilled glass of Sauvignon Blanc or a light Pinot Grigio. Offer a side of creamy Tzatziki or garlic aioli for dipping.