Grilled Citrus-Soy Swordfish with Charred Scallion & Edamame Salad
This quick and vibrant recipe pairs succulent, air-fried swordfish steaks marinated in a zesty citrus-soy glaze with a refreshing charred scallion and edamame salad. Perfect for a gluten-free weeknight dinner in under 15 minutes.
- 4 6 oz pieces swordfish steaks
- 2 tbsp fresh orange juice
- 2 tbsp gluten-free tamari (soy sauce alternative)
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1 clove garlic, minced
- 1 bunch scallions
- 1.5 cups shelled edamame (thawed if frozen)
- 0.5 cup red bell pepper, diced
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
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Instructions
Preheat the air fryer to 400°F. In a small bowl, whisk together orange juice, tamari, olive oil, lime juice, honey, and minced garlic.
⏱️ 1 minute 🌡️ 400°FPat swordfish steaks dry and brush both sides with the marinade. Season with salt and pepper.
⏱️ 1 minutePlace swordfish steaks and whole scallions in the air fryer basket in a single layer. Air fry for 6 minutes, flipping halfway through, until fish is just cooked through and scallions are charred.
⏱️ 6 minutes 🌡️ 400°FMeanwhile, in a bowl, combine edamame, diced red bell pepper, cilantro, and a pinch of salt. Slice charred scallions thinly and add to the salad. Toss with 1 teaspoon olive oil and a squeeze of lime.
⏱️ 2 minutesServe swordfish steaks warm with the charred scallion & edamame salad on the side.
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Nutrition Information
Per serving. Values are approximate and may vary.
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