One of my go-to fish mongers had 30% off fresh swordfish, so I picked up a couple of steaks for dinner.
Now, I almost always slather swordfish in mayonnaise before braking or grilling, and I usually soak most any white seafood, and so I figured a bit of both would work a treat.
My husband was not feeling the love to grill that night, so I went to da google, and da google provided me with a decent looking framework for swordfish. Who knew?
Of course, I changed up the recipe, incorporating my milk soak and, instead of oil and seasonings? Medianoche Mayonnaise seemed, to me, to be the ideal solution.
This. Was. Lovely. And simple.
•Milk (I used whole)
•Salt, black pepper, and garlic blend
*Medianoche Mayonnaise is wicked simple to toss together, but feel free to use a bit of regular mayo, or ranch dressing, or even just some olive oil.
Note: I used this McCormick Himalayan Pink Salt blend, which was really nice, but feel free to choose your own seasonings.
Arrange the swordfish in a single layer in a flat-bottomed container, then pour milk over to cover. Cover the container and stash in the fridge for a couple of hours, flipping the swordfish over once or twice.
About 30 minutes before you plan to cook the swordfish, remove from the milk (discard the milk) and season both sides with your chosen seasonings.
Brush both sides with the Medianoche Mayonnaise and set aside to rest for 20 minutes while you preheat your air fryer to 400º.
Note: some air fryers do not need to be preheated, check your owner’s manual.
Apply cooking spray to the air fryer rack or basket, and arrange the swordfish in a single layer in the rack or basket.
Air fry for ten minutes, flipping the swordfish over after five minutes.
Serve. We had ours with a shaved Brussels sprout salad.