Zesty Lemon Air Fryer Swordfish Fillet – Quick & Delicious!
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat20gram
Protein40gram
Ingredients
- Swordfish fillet (fresh, firm texture)200 g
- Fresh lemon juice1 tbsp
- Olive oil (extra virgin)1 tbsp
- Garlic powder (or minced fresh garlic)0.5 tsp
- Salt (preferably sea salt)0.5 tsp
- Black pepper (freshly ground)0.25 tsp
- Fresh parsley (chopped, optional)1 tbsp
Discover how to make a juicy and tender swordfish fillet using your air fryer, enhanced with zesty lemon flavor. This recipe uses simple ingredients, minimal prep time, and ensures perfectly cooked fish every time thanks to recommended safe internal temperatures. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1100, and the dish contains about 350 kcal per serving. This recipe is suitable for pescatarian diets, is easy to prepare, and takes just around 20 minutes from start to finish.
Preparation instructions
Prepare the Swordfish Fillet
1Pat the swordfish fillet dry with paper towels to remove any excess moisture; this helps the seasonings stick and improves cooking.
Marinate the Fillet
2In a small bowl, mix olive oil, fresh lemon juice, garlic powder, salt, and black pepper. Brush this mixture evenly over the swordfish fillet on both sides. Let it rest for 5 minutes to absorb flavors.
Preheat the Air Fryer
3Set your air fryer to 200°C (about 400°F) and preheat it for 3 minutes. Preheating helps achieve even cooking and a nice outside texture.
Cook the Swordfish
4Place the fillet in the air fryer basket in a single layer. Cook at 200°C for 8-10 minutes, flipping halfway through at around 4-5 minutes. Cooking time may vary slightly depending on your air fryer model and fillet thickness.
Check for Doneness Safely
5Use a food thermometer to check the thickest part of the fillet. The safe internal temperature for cooked swordfish is at least 63°C (145°F). The fish should appear opaque and flake easily with a fork.
Serve and Garnish
6Transfer the cooked swordfish to a serving plate. Garnish with freshly chopped parsley and additional lemon slices if desired. Serve immediately for best taste and texture.
Cooking Tips
-If fresh swordfish is not available, you can substitute with fresh tuna steak, but adjust cooking time as needed.
-Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other foods.
-To check for doneness without a thermometer, look for opaque flesh and that the fish flakes easily with a fork, but using a food thermometer is best for safety.
-Do not overcrowd the air fryer basket to ensure even cooking; cook in batches if needed.
Equipment Needed
- Air fryer
- Bowl for marinade
- Measuring spoons
- Food thermometer (highly recommended for safety)
- Tongs or spatula
- Knife and cutting board
Shopping List and Approximate Costs
- [ ] Swordfish fillet (200g) - $12: Choose fresh, firm fillets with a mild ocean smell.
- [ ] Fresh lemon (1) - $0.50: Pick lemons that feel heavy and have a bright yellow color.
- [ ] Olive oil (extra virgin, small bottle) - $3: Go for good-quality extra virgin olive oil for best flavor.
- [ ] Garlic powder (or fresh garlic) - $1 (small jar or bulb): Fresh garlic adds more flavor but garlic powder is convenient.
- [ ] Sea salt and black pepper - $2 each (small containers): Freshly ground black pepper enhances flavor.
Total Estimated Cost: $18.50
FAQ
Can I marinate the swordfish ahead of time?
Yes, you can marinate the swordfish for up to 30 minutes in the refrigerator before cooking, but avoid marinating too long as the acid in lemon juice can start to 'cook' the fish and change its texture.
Is it necessary to flip the fish halfway during air frying?
Flipping helps ensure even cooking and browning on both sides, especially for thicker fillets. If your air fryer cooks very evenly, you might skip flipping, but it's generally recommended.
How do I know if the fish is safe to eat without a thermometer?
Cooked swordfish becomes opaque and flakes easily with a fork. However, using a food thermometer to check for an internal temperature of 63°C (145°F) is the safest and most reliable method.
Can I use frozen swordfish fillets?
Yes, but thaw them completely in the refrigerator before cooking. Pat them dry and proceed as with fresh fillets for best results and food safety.