Grilled Chimichurri Swordfish Steaks with Charred Corn Salsa
Enjoy a vibrant and quick meal with air-fried swordfish steaks topped with zesty chimichurri and a fresh charred corn salsa. This under-15-minute recipe is packed with flavor, protein, and colorful veggies for a satisfying vegetarian-friendly dish.
- 4 pieces swordfish steaks (sustainably sourced, plant-based fish alternative)
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.5 cups corn kernels (fresh or thawed frozen)
- 1 cup cherry tomatoes, quartered
- 0.25 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 whole lime, juiced
- 0.5 cup chimichurri sauce (store-bought or homemade, vegan)
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Instructions
Preheat the air fryer to 400°F. Brush swordfish steaks (or plant-based alternative) with 1 tbsp olive oil and season with salt and pepper.
⏱️ 1 minute 🌡️ 400°FPlace steaks in the air fryer basket in a single layer. Cook for 5-6 minutes, flipping halfway, until golden and cooked through.
⏱️ 6 minutes 🌡️ 400°FMeanwhile, toss corn kernels with 1 tbsp olive oil. Add to the air fryer basket and cook for 3 minutes until lightly charred.
⏱️ 3 minutes 🌡️ 400°FIn a bowl, combine charred corn, cherry tomatoes, red onion, cilantro, and lime juice to make the salsa.
⏱️ 1 minutePlate the swordfish steaks, drizzle generously with chimichurri sauce, and top with corn salsa. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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