Finding new ways to cook fish at home can feel like a daunting task, especially when you’re trying to keep things interesting for weeknight dinners. Between worrying about overcooking and dealing with that lingering fish smell in the kitchen, it’s no wonder many of us stick to the same old salmon recipes we know by heart.
That’s why these air fryer swordfish kabobs have become such a game-changer in my kitchen. They’re quick and foolproof to prepare, create minimal mess, and turn out perfectly cooked every time – plus, the cleanup is a breeze since you’re not dealing with a greasy stovetop or oven.
Why You’ll Love These Swordfish Kabobs
- Quick cooking time – These kabobs are ready in just 25-30 minutes, making them perfect for busy weeknight dinners when you want something special but don’t have hours to spend in the kitchen.
- Healthy and light – Packed with lean protein from the swordfish and loaded with fresh vegetables, these kabobs are a nutritious choice that won’t weigh you down.
- Simple ingredients – You only need five basic ingredients to make these kabobs – just grab some fresh swordfish and common vegetables from your local store.
- Air fryer convenience – Using the air fryer means less mess than grilling and no need to heat up your whole kitchen like with the oven – plus you get that nice crispy exterior every time.
What Kind of Swordfish Should I Use?
Fresh swordfish steaks are your best bet for kabobs, and you’ll want to look for pieces that are firm and moist with a pinkish-beige color. When you’re at the fish counter, avoid any swordfish that appears brown or has dark spots, as these are signs the fish isn’t fresh. If fresh isn’t available, frozen swordfish can work too – just make sure to thaw it completely in the refrigerator overnight and pat it dry before cutting into chunks. For the best results, choose steaks that are about 1-inch thick, which will help your fish stay juicy while cooking and make it easier to cut into even cubes for your kabobs.
Options for Substitutions
This easy air fryer recipe works well with several substitutions if you need to switch things up:
- Swordfish: If swordfish isn’t available or is too pricey, you can use other firm fish like mahi-mahi, tuna steaks, or halibut. Just keep the cooking time similar and watch for doneness since each fish might cook slightly differently.
- Zucchini: You can swap zucchini with yellow summer squash, mushrooms, or even chunks of eggplant. Just cut them to similar sizes so everything cooks evenly.
- Bell pepper: Any color bell pepper works great here, or try chunks of poblano peppers for a mild heat. Cherry tomatoes are another good option that adds nice color to the kabobs.
- Onion: Red, white, or yellow onions all work well. You could also use shallots for a milder flavor, just thread several pieces onto each skewer since they’re smaller.
- Lemon: Lime makes a great substitute and gives a different citrus kick. You could also use orange for a sweeter citrus note, or even a splash of white wine vinegar for that acidic touch.
Watch Out for These Mistakes While Air Frying
The biggest challenge when cooking swordfish kabobs in an air fryer is overcooking, which can quickly turn this meaty fish dry and tough – aim for just 8-10 minutes at 400°F, or until the fish is barely opaque in the center. Another common mistake is cutting your vegetables and fish in different sizes, leading to uneven cooking – try to maintain consistent 1-inch cubes for all ingredients to ensure everything cooks at the same rate. To prevent the fish from sticking to your air fryer basket, make sure to lightly oil both the food and the basket, and avoid overcrowding which can lead to steaming rather than the desired crispy exterior. For the juiciest results, let your swordfish rest for 3-5 minutes after cooking, and give those kabobs a final squeeze of fresh lemon right before serving.
What to Serve With Swordfish Kabobs?
These air fryer swordfish kabobs are super tasty on their own, but they really shine when served over a bed of fluffy rice or couscous to soak up all those good juices. For a Mediterranean vibe, try serving them with a simple Greek salad loaded with cucumbers, tomatoes, and feta cheese on the side. I also love to add some warm pita bread and a dollop of tzatziki sauce or hummus to round out the meal – it’s perfect for creating your own little DIY feast. If you’re keeping things light, a fresh lemon-herb quinoa or a crisp cucumber salad would work great too.
Storage Instructions
Keep Fresh: Once your swordfish kabobs have cooled down, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days. I recommend keeping the leftover kabobs assembled – it makes them easier to handle and reheat later.
Prep Ahead: You can cut your veggies and fish up to 24 hours before cooking. Just keep the prepped ingredients separate in covered containers in the fridge. This makes assembly super quick when you’re ready to cook!
Warm Up: To enjoy leftover kabobs, you can pop them back in the air fryer for 2-3 minutes at 350°F until just heated through. Be careful not to overcook, as swordfish can get dry. You can also microwave them for about 30 seconds, though the texture won’t be quite as nice.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10 minutes |
| Total Time | 25-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 40-45 g
- Fat: 15-20 g
- Carbohydrates: 25-30 g
Ingredients
- 1 swordfish fillet
- 1 zucchini
- 1 bell pepper
- 1 onion
- 1 lemon
Step 1: Prepare and Soak the Skewers
Begin by soaking wooden skewers in water for 10 minutes.
This prevents them from burning during the cooking process.
While the skewers are soaking, proceed to the next step.
Step 2: Prepare the Ingredients
Cut fish into bite-sized chunks for easy threading onto the skewers.
Chop bell peppers, onion, and zucchini to match the size of the fish chunks.
This ensures even cooking and a good balance of flavors on each skewer.
Step 3: Assemble the Kebabs
Once soaked, take the wooden skewers and begin threading the fish, bell peppers, onion, and zucchini pieces onto them, alternating the ingredients as desired.
Once all ingredients are threaded, season the kebabs with salt and pepper to taste.
Step 4: Prepare the Air Fryer
Thinly slice a lemon and place the slices on the bottom of your air fryer basket.
This adds a fresh citrus flavor to the kebabs as they cook.
Carefully arrange the assembled kebabs on top of the lemon slices in the basket.
Step 5: Cook the Kebabs
Set your air fryer to cook at 375°F and place the basket inside.
Cook the kebabs for about 10 minutes, or until the fish is cooked through and the vegetables are tender.
Cooking times may vary slightly depending on the thickness of the fish and vegetables.
Step 6: Serve and Enjoy
Once cooked, carefully remove the kebabs from the air fryer.
Serve immediately, either on the skewers or off, accompanied by your favorite side dish.
Enjoy the flavorful and juicy air-fried fish and veggie kebabs!