Swordfish Skewers with Tomato-Scallion Caponata

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Step 1

Toss eggplant, tomatoes, and scallions with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl; transfer to air fryer basket. Place basket in air fryer and set temperature to 400 degrees. Cook until eggplant is softened and browned and tomatoes have begun to burst, about 14 minutes, tossing 1/2 way through cooking. Transfer vegetables to cutting board and set aside to cool slightly.

Step 2

Pat swordfish dry with paper towels. Combine 1 teaspoon oil, 1 teaspoon honey, 1 teaspoon coriander, 1/2 teaspoon lemon zest, 1 /8 teaspoon salt, and pinch pepper in clean bowl. Add swordfish and toss to coat. Thread Swordfish onto skewers, leaving about 1/4 inch between each piece (3 to 4 per skewer)

Step 3

Arrange skewers in now empty air fryer basket, spaced evenly apart. Skewers may overlap slightly. Return basked to air fryer and cook until Swordfish is browned and registers 140 degrees, 6-8 minutes, flipping and rotating skewers halfway through cooking.

Step 4

Meanwhile, combine remaining 2 teaspoons oil, remaining 1 teaspoon honey, remaining 1 teaspoon coriander, remaining 1/2 teaspoon lemon zest, lemon juice, garlic, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper in large bowl. Microwave, stirring once, until fragrant, about 30 seconds. Coarsely chop 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.