Pat dry the pollack fillets and season with salt and black pepper.

Drizzle olive oil over the fish fillets to coat them evenly.

Preheat the Air Fryer to 380°F (190°C).

Cook the pollack fillets in the Air Fryer for 11 minutes.

Remove the fillets and slice into bite-sized pieces.

While the fish cooks, prepare the sticky sauce: bring chicken broth to a boil in a large saucepan.

Add soy sauce, brown sugar, butter, ginger, and garlic to the broth.

Reduce the heat to simmer and cook until the sauce is slightly reduced and thickened.

Add the cooked pollack pieces to the sauce and toss gently to coat.

Serve the sticky fish on warm corn tortillas.

Preheat the Air Fryer to 395°F (200°C).

In a casserole dish, combine shrimp, basil, olive oil, garlic, ginger, black pepper, salt, chicken stock, and pureed tomatoes.

Place the casserole dish in the Air Fryer cooking basket and bake for 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil.

Cook the linguine for 10 minutes or until al dente, then drain.

Divide the linguine between four serving plates.

Top each plate with the shrimp sauce from the casserole dish.

Sprinkle freshly grated parmesan cheese over each serving.

Serve immediately and enjoy this Italian-inspired dish.

Preheat the Air Fryer to 400°F (200°C).

Spritz the Air Fryer basket with cooking oil.

Toss the squid rings with sherry wine, garlic, salt, pepper, basil, and rosemary.

Cook the seasoned squid in the preheated Air Fryer for 5 minutes, shaking the basket halfway through.

Work in batches if needed and allow the cooked squid to cool to room temperature.

Once the squid is cool, combine it with grape tomatoes, red onion, Kalamata olives, mayonnaise, yellow mustard, and parsley in a mixing bowl.

Gently stir to combine.

Serve the salad well chilled and enjoy the vibrant Mediterranean flavors.

Combine avocado oil, red pepper flakes, sage, lemon pepper, sea salt, and parsley in a mixing bowl.

Coat the tilapia fillets with the mixture, ensuring even coverage.

Preheat the Air Fryer to 400°F (200°C).

Lightly grease the grill pan and place the tilapia fillets on it.

Cook the tilapia fillets in the Air Fryer for 5 minutes.

Flip the fillets and add the Portobello mushrooms to the grill pan.

Drizzle the mushrooms with liquid smoke.

Continue cooking for an additional 5 minutes, or until the mushrooms are tender and the fish is opaque.

Serve immediately and enjoy the smoky flavors.

Pat dry the hake fillets with a kitchen towel.

In a shallow bowl, whisk together mayonnaise, Dijon mustard, and lime juice.

In another shallow bowl, mix panko crumbs with salt and black pepper.

Coat each hake fillet in the mayonnaise mixture, then dredge in the panko crumb mixture, ensuring an even coating.

Spritz the Air Fryer grill pan with non-stick cooking spray.

Preheat the Air Fryer to 395°F (200°C).

Place the fillets in the grill pan and cook for 10 minutes, flipping halfway through.

Meanwhile, prepare the garlic sauce: combine yogurt, olive oil, minced garlic, and tarragon in a small bowl.

Mix well.

Serve the grilled hake fillets hot with the creamy garlic sauce on the side.

Lightly spritz the Air Fryer basket with cooking oil.

Spread the garlic paste evenly over both sides of the monkfish fillets.

Brush the fillets with melted butter on both sides.

Sprinkle the fillets with Aleppo chili powder, rosemary, black pepper, and sea salt.

Place the fillets in the Air Fryer basket and cook for 7 minutes.

Remove the basket, top the fillets with grated Romano cheese, and return to the Air Fryer.

Cook for an additional 2 minutes or until the cheese is melted and the fish is heated through.

Serve immediately and enjoy this flavorful dish.

Heat 1 tablespoon olive oil in a saucepan over medium-high heat.

Sauté the shallot and garlic until tender and aromatic.

Preheat the Air Fryer to 370°F (190°C).

Grease a casserole dish with the remaining tablespoon of olive oil.

Place the snapper fillets in the casserole dish and season with sea salt, black pepper, and cayenne pepper.

Add the sautéed shallot mixture over the snapper.

Pour in the basil, tomato puree, and white wine.

Place the casserole dish in the preheated Air Fryer and cook for 10 minutes.

Remove the dish and sprinkle the Gruyere cheese evenly over the top.

Return the dish to the Air Fryer and cook for an additional 7 minutes until the cheese is melted and golden.

Serve immediately and enjoy the creamy, flavorful dish.

Preheat your Air Fryer to 350°F (175°C).

Add olive oil to a baking pan and heat it in the Air Fryer.

Cook garlic and onion in the hot oil for 2 minutes until fragrant.

Add the tilapia and rockfish pieces to the pan.

Sprinkle with basil, salt, and white pepper.

In a mixing bowl, combine the eggs, dry sherry, and shredded cheese.

Pour the egg mixture over the fish and vegetables in the pan.

Increase the Air Fryer temperature to 360°F (180°C) and cook for 20 minutes.

Serve immediately and enjoy a flavorful seafood breakfast.

Preheat your Air Fryer to 360°F (180°C).

Heat olive oil in a baking pan.

Sauté the onion, garlic, and pepper for 2 to 3 minutes until fragrant.

Place the fish fillets in the baking pan and top with tomatoes, olives, and capers.

Sprinkle oregano, rosemary, and salt over the mixture.

Pour white wine into the pan, ensuring the fish is evenly coated.

Transfer the pan to the Air Fryer basket.

Increase the temperature to 395°F (200°C) and bake for 10 minutes.

Taste for seasoning and adjust if necessary.

Serve garnished with additional Mediterranean herbs, if desired.

Pat dry the tilapia fingers with a kitchen towel.

Set up a breading station: one dish with all-purpose flour, one with whisked eggs mixed with mustard, and another with cornmeal, garlic powder, onion powder, celery powder, salt, and black pepper.

Dredge the fish in flour, then dip into the egg mixture, and finally coat with the cornmeal mixture, ensuring an even layer.

Cook the fish fingers in the preheated Air Fryer at 390°F for 5 minutes.

Flip the fingers over and cook for an additional 5 minutes until golden and crispy.

Serve hot with your favorite dipping sauce.

Bon appétit!