Air Fryer Swordfish
Air Fryer Swordfish features swordfish steaks with olive oil, oregano, and smoked paprika; air fry at 400°F for 10 minutes until firm and topped with a Mediterranean olive-caper relish.
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Method
- 1
Pat swordfish dry. Brush with olive oil. Season with oregano, garlic powder, paprika, salt, and pepper.
- 2
Air fry at 400°F for 8-10 minutes until fish is opaque throughout and reaches 145°F.
- 3
While fish cooks, toss cherry tomatoes, olives, capers, and basil with a drizzle of olive oil.
- 4
Top swordfish with the Mediterranean relish.
- 5
Finish with a squeeze of lemon and serve.
Pro tip. Swordfish is one of the meatiest, most forgiving fish to cook — it won't fall apart like more delicate fillets. It's best medium (140-145°F); overcooked swordfish gets dry. The Mediterranean relish adds brightness and acidity.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 15 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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