Seasoned Fish Fillets


  • Four 5 to 6-ounce skinless swordfish fillets thawed if frozen
  • Nonstick spray
  • 2 tsp Old Bay seasoning
  • Generously coat the swordfish fillets with nonstick spray on all sides. Season them all over with the Old Bay.
  • Set the machine to Air Fry. Set the temperature to 400°F and the time to 10 Minutes (which will be a little more than you need). Press Start.
  • When the machine beeps, indicates Add Food, or is heated to the proper temperature, lay the fillets in the basket or on the tray in a single layer. They should not overlap or even touch. Use separate trays or work in batches as necessary.
  • Air-Fry, undisturbed and ignoring any Turn Food indicator, until the fillets are cooked through, 6, maybe 7 Minutes. If you’ve used multiple trays, swap them top to bottom at about the halfway mark of the cooking process.
  • Turn off the machine and use a nonstick-safe spatula to transfer the fillets to a serving platter or plates. Cool for a minute or two before serving hot. Unfortunately, these fillets do not store well in the refrigerator.
  • These fish fillets are easily turned into fish tacos by serving them in warmed corn tortillas with diced tomatoes, salsa verde, a vinegary slaw, sour cream, and/or a squeeze of lime juice.
  • Or Serve the fillets as a bed for some purchased slaw from the supermarket; diced tomatoes and celery dressed with a little balsamic vinegar; salsa fresca; or salsa verde.
Previous Next