10 Crispy Air Fryer Swordfish Recipes You’ll Make on Repeat

Swordfish in the air fryer? Trust me on this one. It gets perfectly crispy on the outside and stays tender inside without all the oil.

I used to think swordfish was fancy restaurant food only, but honestly, it’s easier than chicken. These recipes are simple enough for a Tuesday night but impressive enough when you have people over.

1. Classic Crispy Air Fryer Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• Fresh rosemary sprigs for garnish
• Lemon wedges for serving

Instructions:

Step 1: Pat your swordfish steaks completely dry with paper towels.

This is the secret to getting them crispy. Any moisture and they’ll steam instead of crisp up. I learned this the hard way my first try.

Brush both sides with olive oil, making sure you get into all the grooves. The oil helps everything stick and gives you that golden color.

Step 2: Mix your garlic powder, salt, pepper, oregano, and thyme in a small bowl.

Sprinkle the seasoning mixture evenly over both sides of the fish. Press it in gently with your fingers so it actually sticks. Don’t be shy here, you want flavor in every bite.

If it looks like too much seasoning, it’s probably just right.

Step 3: Preheat your air fryer to 400°F for about 3 minutes.

Place the swordfish steaks in the basket without crowding them. They need space for air to circulate or they won’t crisp up properly.

Cook for 8 to 10 minutes, flipping once halfway through. The exact time depends on how thick your steaks are, so thicker pieces need closer to 10 minutes.

Step 4: Check for doneness by gently pressing the center with your finger.

It should feel firm but still have a little give. Too soft means it needs more time, rock hard means you went too far.

The internal temperature should hit 145°F if you want to be precise about it. Let it rest for 2 minutes before serving with fresh rosemary and lemon wedges.

2. Parmesan Herb Crusted Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 egg, beaten

Instructions:

Step 1: Beat the egg in a shallow dish and set it aside.

In another dish, combine your Parmesan, panko, parsley, basil, garlic, salt, and pepper. Mix it really well so the herbs distribute evenly.

Drizzle in the olive oil and toss everything together until the mixture feels like wet sand. This helps it stick better and get extra crispy.

Step 2: Pat the swordfish dry, then dip each steak into the beaten egg.

Let the excess drip off before moving to the next step. Too much egg makes the coating slide right off, which is frustrating.

Press both sides of the fish firmly into the Parmesan mixture. Really pack it on there. The more coating, the crunchier it gets.

Step 3: Spray your air fryer basket lightly with cooking spray.

Place the coated steaks in the basket, making sure they’re not touching. Spray the tops lightly with more cooking spray for extra browning.

Set your air fryer to 380°F and cook for 10 to 12 minutes. You don’t need to flip these because the coating is delicate and might fall off.

Step 4: Watch for the crust to turn golden brown and crispy.

The fish should flake easily when you test it with a fork. If the crust is browning too fast but the fish isn’t done, lower the temperature to 360°F and add a couple more minutes.

Serve immediately while the crust is still crunchy. This one’s my favorite for guests.

3. Lemon Pepper Swordfish Bites

Ingredients:

• 1 lb swordfish, cut into 1 inch cubes
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons black pepper (freshly cracked is best)
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Fresh parsley for garnish
• Extra lemon wedges for serving

Instructions:

Step 1: Cut your swordfish into evenly sized cubes, about 1 inch each.

Uneven pieces cook at different rates and you’ll end up with some overcooked and some underdone. Take your time here.

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, pepper, salt, garlic powder, and onion powder. The lemon zest is where the real flavor lives, don’t skip it.

Step 2: Toss the swordfish cubes in the marinade until every piece is coated.

Let them sit for 10 minutes at room temperature. You can go longer if you want, but honestly 10 minutes is enough for the lemon to do its thing.

Any longer than 30 minutes and the acid starts cooking the fish, which changes the texture.

Step 3: Preheat your air fryer to 400°F.

Arrange the swordfish bites in a single layer in the basket. Work in batches if you need to, cramming them in just makes them steam.

Cook for 6 to 8 minutes, shaking the basket halfway through. These cook faster than steaks because they’re smaller, so keep an eye on them.

Step 4: Check that the bites are opaque all the way through.

They should be lightly golden on the outside and tender inside. If they’re still translucent in the center, give them another minute or two.

Garnish with fresh parsley and serve with extra lemon wedges. These are perfect for kids or for serving as appetizers.

4. Panko Crusted Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• 1 cup panko breadcrumbs
• ¼ cup all purpose flour
• 2 eggs, beaten
• 1 teaspoon paprika
• 1 teaspoon dried dill
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Olive oil spray
• Lemon slices for serving

Instructions:

Step 1: Set up your breading station with three shallow dishes.

Put the flour in the first one. Beat the eggs in the second. In the third, mix the panko with paprika, dill, salt, pepper, and garlic powder.

Pat your swordfish steaks dry. Seriously, this matters every single time.

Step 2: Dredge each steak in flour first, shaking off the excess.

The flour creates a dry surface that helps the egg stick better. Then dip it into the beaten egg, letting the extra drip back into the bowl.

Finally, press both sides into the panko mixture. Push down firmly so the breadcrumbs really adhere. Loose coating equals sad, naked spots after cooking.

Step 3: Spray both sides of the breaded fish generously with olive oil spray.

This is what makes the panko turn golden and crunchy instead of just dry and pale. Don’t skip this step or you’ll be disappointed.

Place the steaks in your preheated 380°F air fryer basket without overlapping them.

Step 4: Cook for 10 to 12 minutes without flipping.

Flipping can make the coating fall off, and honestly it crisps up fine on both sides as is. The panko should be deep golden brown and super crunchy.

If you tap it with a fork it should sound crispy. Let it rest for a minute, then serve with lemon slices. Way better than any fish stick you’ve ever had.

5. Spicy Cajun Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper (or more if you like heat)
• 1 teaspoon brown sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

Step 1: Mix all your spices together in a small bowl.

The brown sugar balances the heat and helps create a nice caramelized crust. Wondering if you can skip it? You can, but it won’t taste quite as good.

Brush both sides of the swordfish with olive oil. Make sure you get good coverage because the oil helps the spices stick and prevents the fish from drying out.

Step 2: Sprinkle the Cajun spice mixture generously over both sides of each steak.

Rub it in with your hands so it forms a nice even coating. If you’re sensitive to spice, cut the cayenne in half. If you like it hot, add more.

This is my go to when I want something with a kick. Let the seasoned fish sit for 5 minutes while the air fryer preheats to 400°F.

Step 3: Place the steaks in the air fryer basket in a single layer.

Cook for 8 to 10 minutes, flipping once at the halfway mark. The spices will get dark and smell amazing, but don’t worry, that’s supposed to happen.

You want a nice crust on the outside. If it starts smoking, your air fryer might be running hot, so lower it to 380°F next time.

Step 4: Check that the fish is cooked through by pressing gently on the thickest part.

It should feel firm but still moist. Overcooked swordfish gets dry and chewy, so better to pull it a minute early than a minute late.

Serve with fresh parsley and lemon wedges to cool down the heat a bit. Pairs perfectly with rice or a simple salad.

6. Garlic Butter Crispy Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• 4 tablespoons butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• Fresh parsley, chopped
• Lemon slices for serving

Instructions:

Step 1: Melt the butter in a small bowl and stir in the minced garlic.

Let it sit for a minute so the garlic flavor infuses into the butter. Add the lemon juice, Italian seasoning, salt, pepper, and red pepper flakes if you’re using them.

Mix everything together well. This smells amazing already.

Step 2: Brush half of the garlic butter mixture onto both sides of the swordfish steaks.

Save the other half for serving later. Make sure you get some of the minced garlic pieces onto the fish because those get crispy and delicious.

Pat the fish dry first if it’s wet from the package, or the butter will just slide right off.

Step 3: Preheat your air fryer to 380°F.

Place the butter coated steaks in the basket without overlapping. Cook for 9 to 11 minutes, brushing with a little more of the reserved garlic butter halfway through.

The butter makes the outside incredibly crispy and golden. This is where it gets good.

Step 4: Check that the fish flakes easily with a fork.

The garlic should be golden but not burned. If the garlic is getting too dark, lower the temperature slightly.

Drizzle the remaining garlic butter over the cooked fish and sprinkle with fresh parsley. Serve with lemon slices. Honestly this might be the easiest one to make.

7. Honey Mustard Crusted Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon whole grain mustard
• 1 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• Olive oil spray

Instructions:

Step 1: Mix the Dijon mustard, honey, and whole grain mustard together in a small bowl.

Whisk it until smooth. The honey makes it sweet and helps the crust stick, while the mustard adds a nice tangy kick.

Spread this mixture evenly over both sides of the swordfish steaks. Use all of it, don’t be stingy.

Step 2: In another bowl, combine the panko, parsley, garlic powder, salt, and pepper.

Press both sides of the mustard coated fish firmly into the panko mixture. Pack it on there so you get a thick crust.

The mustard acts like glue so the breadcrumbs stick really well. Way easier than doing the whole flour, egg, breadcrumb thing.

Step 3: Spray the coated steaks generously with olive oil spray on both sides.

This helps the panko turn golden and crispy instead of just dry. Place them in your air fryer basket at 380°F.

Cook for 11 to 13 minutes without flipping. The crust is delicate and flipping might knock it off.

Step 4: The crust should be deep golden brown and crunchy when done.

The honey caramelizes slightly, giving it this sweet, tangy, crispy coating that’s really addictive. If the top is browning too fast, lower the heat to 360°F.

Let it rest for a couple minutes before serving. The sweet and savory combo here is perfect.

8. Coconut Crusted Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• ¾ cup shredded unsweetened coconut
• ½ cup panko breadcrumbs
• 2 eggs, beaten
• ¼ cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Olive oil spray
• Lime wedges for serving

Instructions:

Step 1: Set up three shallow dishes for breading.

Put flour in the first. Beat the eggs in the second. In the third, mix the shredded coconut, panko, garlic powder, salt, pepper, and paprika together.

The coconut adds this tropical sweetness and gets incredibly crispy. It’s different but so good.

Step 2: Pat the swordfish steaks dry with paper towels.

Coat each steak in flour first, shaking off the excess. Then dip into the beaten eggs, letting the extra drip off.

Finally, press both sides firmly into the coconut panko mixture. Really pack it on so you get a thick, even coating. The coconut flakes should cover the entire surface.

Step 3: Spray both sides of the coated fish generously with olive oil spray.

The coconut needs oil to turn golden and toasty. Without it, it stays pale and doesn’t develop that nutty flavor.

Place the steaks in your preheated 375°F air fryer basket. The slightly lower temp prevents the coconut from burning before the fish cooks through.

Step 4: Cook for 12 to 14 minutes without flipping.

The coconut should be golden brown and smell toasted. If it’s browning too quickly, cover loosely with foil for the last few minutes.

Check that the fish is cooked through by gently pressing the center. Serve with lime wedges. The lime juice over the coconut crust is amazing.

9. Mediterranean Herb Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• Lemon wedges for serving
• Extra fresh herbs for garnish

Instructions:

Step 1: Whisk together the olive oil, lemon juice, and minced garlic in a bowl.

Add all the fresh herbs along with the dried thyme, salt, and pepper. Mix it well so everything combines into a loose paste.

Fresh herbs make such a difference here. Dried just doesn’t give you the same bright, fresh flavor.

Step 2: Rub the herb mixture all over both sides of the swordfish steaks.

Get it into all the nooks and crannies. Let the fish marinate for at least 15 minutes at room temperature, or up to an hour in the fridge.

The longer it sits, the more the flavors soak in. I usually do this while I prep the rest of dinner.

Step 3: Preheat your air fryer to 390°F.

Place the marinated steaks in the basket without overlapping. Some of the herbs will stick to the fish and some will fall off, and that’s totally fine.

Cook for 8 to 10 minutes, flipping once halfway through. The herbs will get slightly charred and crispy around the edges.

Step 4: Check for doneness by pressing gently on the thickest part.

The fish should be opaque and flake easily. The herbs create this amazing crust that’s packed with flavor.

Drizzle any leftover marinade over the cooked fish and serve with lemon wedges and extra fresh herbs. So light and fresh, perfect for summer.

10. Spicy Sriracha Swordfish

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• 2 tablespoons sriracha sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• ½ teaspoon sesame oil
• Sesame seeds for garnish
• Sliced green onions for garnish

Instructions:

Step 1: Mix the sriracha, honey, soy sauce, olive oil, lime juice, garlic, ginger, and sesame oil together in a bowl.

Whisk it until smooth. Taste it and adjust the heat level if needed by adding more or less sriracha.

The honey balances the spice, so it’s not overwhelming. Just has a nice kick to it.

Step 2: Reserve about 2 tablespoons of the sauce for serving later.

Brush the remaining sauce generously over both sides of the swordfish steaks. Let them marinate for at least 10 minutes.

The soy sauce helps the fish brown beautifully and adds this savory umami flavor that’s addictive.

Step 3: Preheat your air fryer to 400°F.

Place the marinated steaks in the basket in a single layer. The sauce will drip a bit, and that’s normal.

Cook for 8 to 10 minutes, flipping once halfway and brushing with a bit more of the marinade. The edges will caramelize and get slightly charred.

Step 4: Check that the fish is cooked through and flakes easily.

The glaze should be sticky and caramelized on the outside. If it’s getting too dark, lower the temperature to 380°F.

Drizzle the reserved sauce over the top and sprinkle with sesame seeds and sliced green onions. Pairs perfectly with rice and steamed veggies.

Final Words

There you go, ten different ways to make swordfish in your air fryer. Each one takes less than 15 minutes of actual cooking time, which is pretty unbeatable for a fancy fish dinner. Try your favorite first, then branch out from there. Let me know which one becomes your go to.