Next, I took a Delish eggroll recipe and adapted it to what ingredients I had. It also drained the grease away, and cooked the bacon evenly on both sides without flipping. In fact, it takes just one tiny puff of steam, and my smoke alarm starts screaming like I’m hosting a bonfire in my living room. I loved that the fryer somehow contained the smoke in my tiny apartment, a feat certainly can't happen when cooking bacon on the stove. I cut the bacon in half and placed it into the basket at 400 degrees. I started off the week simple with a classic BLT. Finally come to a conclusion if an air fryer is worth it or not.Test out some famous air-fryer recipes to see if they're that good.Cook anything and everything I can in the air fryer for seven days.So, I got my hands on a Ninja 2-Basket Air Fryer and plotted out an entire week of meals around the device. And two, there was some curiosity deep inside about the results, likely stemming from my inner child and her beloved Easy-Bake Oven. For one thing, any device that gets people cooking when they normally wouldn’t is something I’m all for. However, begrudgingly, something inside me wanted to test it out. Here's my qualms with the gadget, though: You still need oil, and it’s not like you can just throw in some battered chicken or dollops of hush puppies and expect them to come out with the same crunchy, crispy texture and be healthier? But frying it with air sounds so much cooler, right? Less scientific. Air gets circulated around the food being cooked, so it is prepared really evenly. Technically, an air fryer is a convection oven. When I researched the appliance, it didn’t seem like anything new-the craze felt like really good marketing to promote what is basically a mini oven. It seemed like overnight, everyone I knew had made space on their counter for this seemingly magical, oil-free frying machine that made cooking a breeze. It’ll taste like you spent way more time on it than you actually did.I’ve never understood the air fryer craze. The flavor combination is stunning and perfect over swordfish. Lastly, you’ll slather on the amazing butter-garlic-lemon mixture. Avoid overcooking at all costs, as that is what makes fish lose its tender texture. It only takes 5-ish minutes for the fish to finish cooking in the oven as a rule of thumb, always try to have your fish just-cooked and no more. We start off with browning one side of the fish for a few minutes and then immediately flipping the fish over to its other side and transferring the pan into a hot oven. It stands up really well to pan-roasting, so that’s exactly what we do here. Swordfish is a steaky white fish that is firm, with great flavor potential. Give it a sprinkle of kosher salt and freshly ground black pepper on both sides. It’s important to towel-dry the fish so that all excess water/moisture is removed. Start off with high quality 1-inch thick swordfish fillets. Get ready to devour this buttery, lemony, garlicky goodness.īe sure your swordfish fillets are at least 1-inch thick How to make Lemon Garlic Swordfish: This Lemon Garlic Swordfish feels like a throwback that’s making a comeback. Thankfully, those spoon-throwing Littles took on slightly more refined palates as they grew. If you don’t, rest assured that you’re not missing out on the food scene. And the only kind of fish that made it onto our plates were covered in breading and shaped like sticks. Then came the kid-years, when just about the only things we managed to “grill” were cheese sandwiches. Halibut and Swordfish made regular appearances on our little kitchen table as well. We’d often grill, bake, or pan-sear some kind of fish… Mahi Mahi with Mango Avocado Salsa or Marinated Seared Ahi were among our favorites. We would take time preparing healthy sautéed greens almost every night. This delicious Lemon Garlic Swordfish brought me back to our long-ago BK years (Before Kids) when Hubby and I frequently experimented with various fish, whole grains, and fresh veggies for dinner. Tender, flavorful swordfish is way easier than you might iimagine.
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