Air Fryer Swordfish with Breadcrumb-Stuffed Tomatoes
Meaty swordfish steaks and halved roma tomatoes stuffed with seasoned Italian breadcrumbs, pine nuts, garlic, and herbs, all cooked together in the air fryer in under 20 minutes. The tomatoes become tender and slightly caramelized while the swordfish stays moist and flaky. A light, restaurant-quality dish that's elegant enough for dinner guests but simple enough for a weeknight meal.
- Prep
- 15 min
- Cook
- 16 min
- Wait
- 5 min
- Total
- 36 min
- Makes
- 4 servings (2 swordfish steaks and 4 tomato halves per person)
Steps
Before you start
- Preheat air fryer to 400°F (200°C) for 3 minutes
- Pat swordfish steaks dry with paper towels
- Have a small bowl ready for the breadcrumb mixture
- Measure out all herbs and seasonings before you start
Make the breadcrumb filling
- In a small mixing bowl, combine the breadcrumbs, chopped pine nuts, minced garlic, fresh parsley, fresh basil, grated Parmigiano-Reggiano, 2 tablespoons of the olive oil, and a pinch of salt and pepper.
- Mix gently with a spoon until the breadcrumb mixture is evenly moistened and fragrant.
- The mixture should hold together lightly when pressed but remain slightly loose.
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Ready when: Mixture is evenly combined and lightly moistened
Tip: Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes before chopping if they're not pre-toasted; this deepens their flavor
Prepare tomatoes and swordfish
- Pat the swordfish steaks dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
- Place the tomato halves cut-side up on a cutting board.
- Using a small spoon, scoop out and discard the seeds and excess liquid from each tomato half, creating a small well.
- This allows the filling to sit snugly and prevents the tomatoes from becoming watery.
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Ready when: Tomato wells are clean and swordfish is patted dry
Tip: Don't over-scoop the tomato—leave the outer flesh intact or the tomato will collapse in the air fryer
Fill the tomatoes
- Divide the breadcrumb mixture evenly among the 8 tomato halves, mounding it gently in the center of each well.
- Each tomato should hold about 1½ to 2 tablespoons of filling.
- Pat the filling down lightly so it stays in place during cooking.
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Ready when: All tomatoes are evenly filled
Tip: Work gently so the tomato halves don't crack—they're delicate raw
Arrange in the air fryer
- Drizzle the remaining 2 tablespoons of olive oil over the bottom of the air fryer basket or tray.
- Arrange the swordfish steaks in a single layer, leaving space around each piece.
- Tuck the filled tomato halves around the swordfish, fitting them in snugly so they cook together but don't overlap too much.
- If your air fryer is smaller, you may need to cook in two batches.
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Ready when: Swordfish and tomatoes are arranged in a single layer
Tip: Swordfish benefits from some space around it so hot air circulates and it cooks evenly
Air fry the dishOven 400°F / 205°C
- Set the air fryer to 400°F (200°C) and cook for 12 minutes.
- After 6 minutes of cooking, give the basket a gentle shake to ensure even cooking, being careful not to jostle the tomato halves too much.
- The swordfish will be nearly opaque and firm, and the tomatoes will be beginning to soften.
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Ready when: Swordfish is mostly opaque and firm to the touch; tomatoes are softening
Tip: Swordfish can dry out if overcooked, so watch carefully once you pass the 10-minute mark
Check doneness and finish
- Use a fork to gently flake the thickest part of each swordfish steak.
- If it flakes easily and shows no translucence, it's done.
- The internal temperature should reach 145°F (63°C).
- The tomato skin should be slightly wrinkled and the filling golden.
- If the swordfish needs more time, cook for an additional 2 minutes.
- Remove the basket from the air fryer and let everything rest for 5 minutes before serving.
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Ready when: Swordfish flakes easily and reads 145°F (63°C) internally; tomato skin is slightly wrinkled
Tip: Use an instant-read thermometer to check doneness—insert it horizontally into the thickest part of the swordfish without touching bone
Plate and serve
- Carefully transfer each swordfish steak and 2 stuffed tomato halves to a warm plate.
- Drizzle any pan juices from the air fryer basket over the top, and serve with lemon wedges on the side for squeezing over the fish.
- Fresh basil leaves can be scattered over the plate as a final garnish.
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Ready when: Plated and ready to serve
Tip: Serve immediately while the swordfish is still warm and moist
Good to know
Tips
- Swordfish can vary in thickness; choose steaks that are uniformly 1 inch thick for even cooking
- If your pine nuts are raw, toast them in a dry skillet over medium heat for 2–3 minutes and let them cool before chopping
- The tomatoes will release liquid as they cook—this is normal and adds moisture to the swordfish, keeping it tender
- For a crispier breadcrumb topping, brush the stuffed tomatoes lightly with a bit more olive oil before air frying
Make ahead
The breadcrumb filling can be prepared up to 4 hours ahead and refrigerated in an airtight container. The tomatoes can be halved and seeded up to 2 hours in advance and wrapped loosely in plastic wrap. Stuff the tomatoes no more than 30 minutes before cooking, or the filling will absorb moisture and become soggy.
Storage & reheating
Leftovers keep refrigerated in an airtight container for up to 2 days. Reheat gently in the air fryer at 325°F (160°C) for 5 minutes, or cover loosely with foil and warm in a 350°F (175°C) oven for 8–10 minutes. Swordfish is best served fresh and warm; reheating can dry it out slightly, so eat leftovers within 24 hours for best quality.
Substitutions
- swordfish steaks → Halibut or mahi-mahi steaks. Use the same thickness and weight; these firm white fish have a similar texture and won't fall apart in the air fryer
- pine nuts, toasted → Chopped almonds or walnuts. Toast them lightly first; they'll add crunch and a similar richness, though the flavor will be less delicate
- Italian-seasoned breadcrumbs → Panko breadcrumbs mixed with 1 teaspoon dried Italian seasoning. Panko is coarser and will stay crunchier; adjust the dried herbs to taste
- roma tomatoes → Large beefsteak tomatoes. Use 2 large tomatoes instead of 4, halved. They'll take the same cooking time and can hold more filling
