Go Back
–+ servings
Air fryer swordfish topped with lemon and parsley.
Print Recipe
5 from 1 vote

Air Fryer Swordfish Steak Recipe

These Air Fryer Swordfish Steaks are a fast and easy seafood dinner option. Flavor the swordfish with a simple marinade, then pop into the air fryer for about 10 minutes!
Prep Time5 minutes
Cook Time10 minutes
Marinate time1 hour
Course: Main Course
Cuisine: American
Keyword: dinner, easy dinner, fish, seafood, swordfish
Servings: 2 Servings
Calories: 363kcal
Author: Elise Shivamber

Equipment

Ingredients

  • ¼ cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh parsley chopped
  • 3 cloves garlic minced
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon coarse Kosher salt
  • 2 8- ounce swordfish steaks
  • 1 lemon sliced
  • More chopped parsley

Instructions

  • In a gallon zip top bag, combine the lemon juice, apple cider vinegar, olive oil, 1 tablespoon parsley, garlic, lemon pepper season, salt, and pepper.
  • Place the swordfish steaks in the bag, and close the bag. Toss the fish to coat with the marinade, and then place in the refrigerator for about 1 hour, turning every 10-15 minutes.
  • Once the fish has marinated, preheat the air fryer to 400°F. Set the air fryer to 10 minutes. Lightly oil the inside of the air fryer with a high heat, neutral oil.
  • Remove the fish from the marinade, reserving the marinade. Place the fish in the air fryer, and top with lemon slices. Close the lid or drawer, depending on the model of air fryer you have, and let cook for 5 minutes.
  • After five minutes, open the air fryer, push the lemon slices to the side leaving them in the air fryer, and flip the swordfish steaks.
  • Brush each steak with about a tablespoon of marinade. Close the air fryer to finish cooking the swordfish for the remaining 5 minutes.
  • Once the fish has reached 145°F, remove it from the air fryer. Serve with browned lemon slices and fresh chopped parsley, if desired.

Notes

  • If you like more pepper, add about ½ teaspoon of cracked black pepper to the marinade. I found that the pepper in the lemon pepper seasoning was enough.
    Store leftovers in the refrigerator in an airtight container for 1-2 days. This dish is best served fresh.

Nutrition

Calories: 363kcal | Carbohydrates: 10g | Protein: 29g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1282mg | Potassium: 752mg | Fiber: 2g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 44mg | Calcium: 40mg | Iron: 1mg