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Swordfish Skewers with Tomato-Scallion Caponata

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Prep time: 15 minutes | Cook time: 20 minutes | Serves 2
1 (10-ounce / 283-g) small Italian eggplant, cut into 1-inch pieces
6 ounces (170 g) cherry tomatoes
3 scallions, cut into 2 inches long
2 tablespoons extra-virgin olive oil, divided
Salt and pepper, to taste
12 ounces (340 g) skinless swordfish steaks, 1¼ inches thick, cut into 1-inch pieces
2 teaspoons honey, divided
2 teaspoons ground coriander, divided
1 teaspoon grated lemon zest, divided
1 teaspoon juice
4 (6-inch) wooden skewers
1 garlic clove, minced
½ teaspoon ground cumin
1 tablespoon chopped fresh basil

  1. Set the temperature of the air fryer oven to 400ºF (204ºC). Press Start to begin
    preheating.
  2. Toss eggplant, tomatoes, and scallions with 1 tablespoon oil, ¼ teaspoon salt, and
    ⅛ teaspoon pepper in bowl; transfer to air fryer oven perforated pan. Air fry until
    eggplant is softened and browned and tomatoes have begun to burst, about 14
    minutes, tossing halfway through cooking. Transfer vegetables to cutting board
    and set aside to cool slightly.
  3. Pat swordfish dry with paper towels. Combine 1 teaspoon oil, 1 teaspoon honey,
    1 teaspoon coriander, ½ teaspoon lemon zest, ⅛ teaspoon salt, and pinch pepper
    in a clean bowl. Add swordfish and toss to coat. Thread swordfish onto skewers,
    leaving about ¼ inch between each piece (3 or 4 pieces per skewer).
  4. Arrange skewers in now-empty air fryer oven perforated pan, spaced evenly
    apart. (Skewers may overlap slightly.) Return perforated pan to air fryer oven and
    air fry until swordfish is browned and registers 140ºF (60ºC), 6 to 8 minutes,
    flipping and rotating skewers halfway through cooking.
  5. Meanwhile, combine remaining 2 teaspoons oil, remaining 1 teaspoon honey,
    remaining 1 teaspoon coriander, remaining ½ teaspoon lemon zest, lemon juice,
    garlic, cumin, ¼ teaspoon salt, and ⅛ teaspoon pepper in large bowl. Microwave,
    stirring once, until fragrant, about 30 seconds. Coarsely chop the cooked
    vegetables, transfer to bowl with dressing, along with any accumulated juices,
    and gently toss to combine. Stir in basil and season with salt and pepper to taste.
    Serve skewers with caponata.

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