Air Fryer Reference
Swordfish
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 10 min
- 2 steaks (about 6 oz each) in a single layer.
- Flip at
- 5 min
- flip once
- Internal temp
- 145 °F
- 63 °C
Doneness
The flesh turns opaque and flakes with gentle pressure at 145 °F (63 °C). A translucent center needs more time; dry, stringy texture means it went too far.
Oil & seasoning
Brush with oil and lemon so the surface doesn't dry out.
Season with: salt, black pepper, garlic, lemon, parsley.
Watch out for
- Swordfish dries out fast — pull it right at 145 °F.
- Pat dry and oil lightly so it browns instead of steaming.
- Cook in a single layer with space between steaks.
- Let it rest a minute before serving.