• In a glass bowl, combine coconut milk, lemon juice, and grated ginger.
• Add the snapper fillets to the mixture and marinate for 1 hour.
• Remove the snapper from the marinade and place it in the air fryer basket.
• Drizzle olive oil over the fish fillets.
• Preheat the air fryer to 390°F (200°C) and cook the snapper for 15 minutes.
• Meanwhile, pour the milk mixture into a medium saucepan and heat over medium-high heat.
• Bring the mixture to a rapid boil, stirring continuously.
• Reduce the heat to simmer and add cornstarch, salt, and white pepper.
• Cook for an additional 12 minutes, stirring until the sauce thickens.
• Spoon the warm sauce over the cooked snapper fillets and serve immediately.

• Toss the shrimp, cherry tomatoes, melted butter, Sriracha sauce, sea salt, black pepper, oregano, basil, parsley flakes, marjoram, and mustard seeds in a mixing bowl until evenly coated.
• Soak the wooden skewers in water for 15 minutes to prevent burning.
• Thread the seasoned shrimp and cherry tomatoes onto the skewers.
• Preheat the air fryer to 400°F (200°C).
• Cook the skewers in the air fryer for 5 minutes, working in batches if necessary.

• In a ceramic dish, marinate the sea scallops in beer for 1 hour.
• Preheat the air fryer to 400°F (200°C).
• Melt the butter in a small saucepan and add the rosemary leaves.
• Stir gently for a few minutes to infuse the flavor.
• Discard the marinade and transfer the sea scallops to the air fryer basket.
• Season the scallops with sea salt and freshly cracked black pepper.
• Cook the scallops in the preheated air fryer for 7 minutes, shaking the basket halfway through the cooking time.
• Work in batches if needed.
• Drizzle the rosemary butter over the cooked scallops before serving.

• Brush the bottom and sides of a casserole dish with avocado oil.
• Place the hake fillets in the dish and season with garlic powder, salt, and white pepper.
• Add chopped shallots and bell peppers evenly over the fillets.
• In a mixing bowl, combine Cottage cheese, sour cream, egg, mustard, and lime juice.
• Mix until smooth.
• Pour the cheese mixture over the fish and spread evenly.
• Preheat the air fryer to 370°F (190°C).
• Cook the casserole for 10 minutes.
• Sprinkle shredded Swiss cheese on top and cook for an additional 7 minutes.
• Let the casserole rest for 10 minutes before slicing and serving.

• Combine coconut milk, lime juice, Shoyu sauce, salt, pepper, turmeric, ginger powder, and chopped chili in a mixing bowl.
• Add the tilapia fillets to the marinade and let them sit for 1 hour.
• Preheat the air fryer to 400°F (200°C).
• Brush the air fryer basket with olive oil.
• Remove the tilapia from the marinade and place the fillets in the basket.
• Cook for 6 minutes, then flip the fillets and cook for another 6 minutes.
• Work in batches if necessary.
• Serve hot with extra lime wedges on the side for added zest.

• Preheat the air fryer to 395°F (200°C).
• Spritz the cooking basket with cooking spray.
• Cook the sole fillets in the air fryer for 10 minutes, flipping halfway through.
• In a mixing bowl, mash the cooked sole fillets into flakes.
• Add the mashed potatoes, egg, red onion, garlic, parsley, bell pepper, scotch bonnet pepper, olive oil, coconut aminos, paprika, salt, and white pepper.
• Mix until well combined.
• Shape the mixture into patties.
• Bake the patties in the air fryer at 390°F (200°C) for 14 minutes, flipping halfway through.
• Serve hot and enjoy!

• Preheat the air fryer to 395°F (200°C).
• Drizzle olive oil over both sides of the sea bass fillets.
• Place the fillets in the air fryer and cook for 10 minutes, flipping halfway through.
• While the fish cooks, whisk together mayonnaise, capers, gherkins, scallions, and lemon juice until well combined.
• Refrigerate the tartare sauce until ready to serve.
• Serve the sea bass hot with a generous dollop of tartare sauce.

• In a ceramic dish, combine tamari sauce, lime juice, olive oil, curry paste, lemongrass, basil, garlic, shallot, salt, and pepper.
• Mix well to create the marinade.
• Add the halibut steaks to the dish, ensuring they are fully coated in the marinade.
• Let them marinate for 30 minutes.
• Preheat your Air Fryer to 400°F (200°C).
• Lightly grease the cooking basket.
• Place the marinated halibut steaks in the basket.
• Cook for 9 to 10 minutes, flipping halfway through and basting with the reserved marinade.
• Serve immediately and enjoy!

Prepare the Fish:

• Rinse the hoki fillets under cold water and pat them dry with a paper towel.
• Season both sides of the fillets with sea salt and black pepper.

Make the Batter:

• In a mixing bowl, combine the flour, egg, and paprika.
• Gradually pour in the beer while whisking until a smooth batter forms.
• The consistency should be thick enough to coat the fish but not too runny.

Preheat and Prepare the Air Fryer:

• Preheat your air fryer to 380°F (193°C).
• Lightly grease the cooking basket with non-stick spray or a brush of oil.

Cook the Fish:

• Dip each fish fillet into the batter, ensuring it’s fully coated.
• Place the battered fillets in the air fryer basket, ensuring they don’t overlap.
• Air fry for 12 minutes, flipping halfway through to ensure even cooking.

Prepare the Honey Tartar Sauce:

• While the fish is cooking, whisk together mayonnaise, honey, lemon juice, Dijon mustard, and sweet pickle relish in a small bowl.
• Cover and refrigerate until ready to serve.

Serve:

• Remove the fish from the air fryer once it’s golden brown and crispy.
• Serve immediately with the honey tartar sauce on the side, along with lemon wedges and your favorite sides like fries, coleslaw, or a green salad.