Seasoned Fish Fillets

We have to use larger fish fillets here than we do with the Crunchy-Tender Fish Fillets on page 180 because the larger ones stand up better to cooking “naked” in an air fryer. Thinner fillets dry out too quickly. For a recipe for the roasted peppers on the plate with the fish fillets, see page 215. Author © Bruce Weinstein and Mark Scarbrough Photograph © Eric Medsker

Course

Dinner, Lunch

Difficulty

Medium

Duration

15-30 min

Cooking Technique

Instant Omni Toaster Oven and Air Fryer

Keywords

15-30 min, 4 servings, air fry, cook 7 min, crunchy, dinner, fillet, fillets thawed if frozen, fish, instant omni toaster oven and air fryer, lunch, medium, nonstick spray, old bay seasoning, prep 10 min, tender

Prep Time

10 min

Cook Time

7 min

Servings

4 Servings

Ingredients

Four 5 to 6-ounce skinless swordfish fillets thawed if frozen
Nonstick spray
2 tsp Old Bay seasoning

Instructions

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.

Notes

USE THIS RECIPE AS A ROAD MAP! • Swap out the swordfish fillets for four 5- to 6-ounce skinless snapper, scrod, mahi mahi, cod, or halibut fillets. Do not use salmon or trout fillets, or any very thin fish fillets like flounder or sole. • Substitute any dried seasoning blend you like: lemon-pepper seasoning, Mrs. Dash of any sort, an adobo seasoning, a jerk blend, a Greek dried seasoning blend, or an Italian dried seasoning blend. We do not recommend any barbecue or steak seasoning blend with fish fillets because the spices will overpower the more delicate fish.

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