This air fryer swordfish is a simple way to make a firm, tender fish steak without heating the grill or standing over a pan. The lemon, garlic, and rosemary marinade gives the swordfish fresh flavor, and the air fryer cooks it quickly with very little cleanup.
Swordfish cooks quickly in the air fryer, so a thermometer helps take the guesswork out. A short rest before serving helps the fish stay tender instead of drying out.
Serve it with air fryer potatoes, broccoli, rice, salad, or a fresh salsa, and you have an easy seafood dinner that feels a little special without creating extra work.
Quick Success Tips
- Marinate for at least 30 minutes. This gives the lemon, garlic, and rosemary time to flavor the swordfish.
- Pat off extra marinade. The fish should be coated, not dripping, before it goes into the air fryer.
- Check thickness before cooking. Thinner steaks may finish before thicker ones.
- Use a thermometer. Cook swordfish until the thickest part reaches 145°F.
- Start checking near the end of the cook time. Swordfish can go from tender to dry quickly.
- Let it rest for 5 minutes. Resting helps the fish stay tender when you cut into it.
Why This Recipe Works
Swordfish has a mild flavor, so the lemon, garlic, and rosemary add flavor without overwhelming the fish. The marinade is simple, but it gives the steaks enough flavor to stand on their own or pair with easy sides.
Patting the swordfish dry before air frying helps the outside cook better. I don't wipe off all the flavor; I just blot away the extra liquid so the fish isn't dripping wet when it goes into the basket.
Flipping the steaks halfway through helps both sides cook evenly, and letting them rest for a few minutes after cooking helps the fish stay tender instead of drying out.
Why You'll Love This Recipe
- Works for weeknights when you want something different from chicken. Swordfish feels special, but the air fryer keeps the cooking simple.
- Firm fish is easier to handle. Swordfish steaks are easier to flip than delicate fillets.
- Simple lemon garlic flavor. The marinade adds flavor without making dinner feel complicated.
- Pairs well with easy sides. Serve it with potatoes, broccoli, rice, salad, or salsa.
- Quick once marinated. After the fish has marinated, it cooks in about 10-12 minutes.
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Tools used to make the recipe
Ingredients You'll Need To make Swordfish Steaks
**Find the full list of ingredients and exact measurements in the recipe card below.**
For this air fryer swordfish recipe, you'll need:
- Chicken stock: keeps the marinade light
- Lemon: adds brightness
- Garlic and rosemary: add flavor
- Olive oil: helps coat the fish
- Swordfish steaks: are firm and easy to flip
No rosemary? Thyme or parsley also works well with the lemon and garlic.
How to cook swordfish steaks in air fryer
First: in a shallow dish or Zip-top bag, add the chicken stock, lemon zest, lemon juice, garlic, olive oil, and rosemary; stir to combine. Season the swordfish steak with salt and pepper to taste on both sides.
Next: place the steaks in the shallow dish, turn to coat (or place inside a ziploc bag) and refrigerate for at least 30 minutes.
Then: pat dry the fish steaks with a paper towel. Place the swordfish in the air fryer basket in a single layer. Air fry at 390°F for 5-6 minutes per side, or until the thickest part reaches 145°F with an instant-read thermometer.
Swordfish can look done on the outside before the center is ready, so I always check the temperature instead of relying only on the timer.
Finally: remove it from the basket, let it rest for 5 minutes, serve and enjoy!
Helpful Tips for air fryer swordfish steaks
- Pat off the extra marinade before air frying. Very wet fish tends to steam in the air fryer basket. The fish should still look coated, but it shouldn't be dripping wet.
- Check the thickness before cooking. Two swordfish steaks can cook differently even when they are in the same air fryer. The thinner one may be ready first, so I start checking smaller or thinner pieces earlier.
- Use the thermometer in the thickest part. Swordfish is firm, and the outside can look ready before the center is done. The thermometer takes the guesswork out.
- Cooked swordfish should look opaque and flake with gentle pressure, but it should still look moist in the center. When it looks dry all the way through, it usually tastes dry too.
- Let it rest. Swordfish has a firm texture, and a few minutes of resting helps it stay tender and juicy when you cut into it.
How long to cook swordfish in air fryer
At 390°F, swordfish takes about 5-6 minutes per side.
The exact time depends on the thickness of the steak and your air fryer. Smaller or thinner steaks may cook faster, while thicker steaks may need a little longer.
The best way to check is with an instant-read thermometer. Swordfish is done when the thickest part reaches 145°F.
Make It a Meal
Swordfish has a mild flavor, so I like serving it with sides that keep dinner fresh and simple.
For an easy air fryer dinner, serve it with air fryer baby potatoes and air fryer broccoli bites.
Want something fresh and light? Add strawberry pineapple salsa, corn and black bean salsa, or a simple salad.
For a quick bowl-style dinner, serve the swordfish over rice with salsa, lemon wedges, and a vegetable on the side.
FAQs
Yes, but thawed swordfish works better for this marinade. The fish absorbs the lemon, garlic, and rosemary flavor more evenly when it is thawed first.
Frozen swordfish can still work for a no-plan dinner. Add a few extra minutes to the cooking time and check the thickest part with a thermometer to make sure it reaches 145°F.
Marinate swordfish for at least 30 minutes. That gives the fish time to pick up flavor before cooking.
I don't like leaving swordfish in a lemon-based marinade too long because the texture can change. For this recipe, 30 minutes to a few hours works well.
Swordfish is cooked when the thickest part reaches 145°F. I always check with an instant-read thermometer because swordfish can look done on the outside before the center is ready.
Swordfish steaks vary in thickness. Thinner pieces can finish earlier, while thicker steaks may need a little longer.
I use the thermometer as the final check instead of relying only on the timer.
The biggest things are checking the thickness, using a thermometer, and letting the fish rest after cooking.
If the steaks are different sizes, I start checking the smaller one first because it usually finishes sooner.
More Air Fryer Fish Dinners
- Air Fryer Mahi Mahi
- Tuna steaks In Air Fryer
- Air Fryer Halibut
- Salmon Steak Air Fryer Recipe
- Air Fryer Fish Nuggets
- Air Fryer Fish Sticks
More Easy Air Fryer Seafood
- Air Fryer Salmon Cakes
- Air Fryer Shrimp
- Easy Air Fryer Scallops
- Air Fryer Bacon Wrapped Scallops
- Air Fryer Salmon Cakes
- Smoked Salmon Taquitos
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Tender Air Fryer Swordfish Steaks
This air fryer swordfish recipe makes tender, flavorful fish steaks with a simple lemon garlic herb marinade. The swordfish cooks quickly in the air fryer and makes an easy seafood dinner with potatoes, broccoli, rice, salad, or salsa.
Ingredients
- ½ cup unsalted chicken stock
- Zest of 1 lemon
- Juice of 1 lemon
- 2 teaspoons minced garlic
- 1 Tablespoon olive oil
- 1 Tablespoon chopped fresh rosemary
- 2 (about 6 ounces each) swordfish steaks
- Salt and pepper to taste
Tools
Instructions
- In a shallow dish or Zip-top bag add the chicken stock, lemon zest, lemon juice, garlic, olive oil, and rosemary, stir to combine.
- Season the swordfish steaks with salt and pepper to taste on both sides. Place the swordfish steaks in the marinade and turn to coat. Refrigerate for at least 30 minutes.
- Remove the swordfish from the marinade and lightly pat the surface with a paper towel.
- Place the swordfish in the air fryer basket and air fry at 390ºF for 5-6 minutes on each side or until an instant-read meat thermometer reaches 145ºF.
- Remove from the basket, let it rest for 5 minutes, serve and enjoy!
Notes
- Swordfish thickness affects the cook time. Start checking smaller or thinner steaks first.
- Pat off the extra marinade before air frying. The fish should not be dripping wet when it goes into the basket.
- Swordfish is done when the thickest part reaches 145°F.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently or serve leftovers cold over salad or rice bowls.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 111mgSodium: 223mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 30g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used. When the recipe list salt to taste the amount of salt is not calculated, only the sodium in the other ingredients is calculated.
