Place two parchment sheets on a working surface.

Position the snapper fillets in the center of one side of each parchment sheet.

Top each fillet with sliced shallots, garlic, bell peppers, serrano pepper, and tomato.

Drizzle olive oil over the fish and vegetables.

Sprinkle with black pepper, paprika, and sea salt.

Add a bay leaf on top of each.

Fold the other half of the parchment over the fish and vegetables.

Seal the edges tightly, creating a half-moon shape to enclose the ingredients.

Preheat your Air Fryer to 390°F.

Place the parchment packets in the basket and cook for 15 minutes.

Serve the fish warm, straight from the parchment.

Enjoy!

In a nonstick skillet, heat the olive oil for 1 minute.

Sauté the carrots and bell peppers until tender, about 4 minutes.

Sprinkle with thyme, marjoram, and rosemary.

Set aside.

Toss the monkfish fillets with soy sauce, lime juice, salt, black pepper, and cayenne pepper.

Place the fillets in a lightly greased Air Fryer basket and cook at 390°F for 8 minutes.

Flip the fillets, add the sliced olives, and cook for an additional 4 minutes.

Serve the monkfish with the sautéed vegetables on the side.

Enjoy!

Pat the shrimp dry and season with sea salt and white pepper.

Prepare three bowls: one with flour, one with whisked egg, and one with a mixture of shredded coconut and breadcrumbs.

Coat each shrimp in flour, then dip in egg, and finally coat with the coconut and breadcrumb mixture.

Refrigerate the coated shrimp for 1 hour to set the coating.

Preheat the Air Fryer to 370°F and arrange the shrimp in the basket.

Drizzle with olive oil and cook for 6 minutes, working in batches if necessary.

Meanwhile, prepare the dipping sauce: In a small saucepan, melt the butter over medium-high heat.

Add orange juice and bring to a boil.

Reduce the heat to a simmer for 7 minutes.

Add soy sauce, salt, and tapioca starch, stirring until the sauce thickens.

Serve the shrimp with the orange dipping sauce, garnished with lemon wedges and parsley.

Enjoy!

In a mixing bowl, combine beaten eggs, chopped shallot, crushed garlic, olive oil, mustard, cilantro, crab meat, crushed tortilla chips, cayenne pepper, black pepper, and sea salt.

Mix until well combined.

Shape the mixture into 6 equal-sized patties.

Coat each patty in fresh breadcrumbs, ensuring they are well covered on all sides.

Place the crab patties in the refrigerator for 2 hours to set.

Preheat your Air Fryer to 360°F.

Lightly spritz the patties with cooking oil on both sides.

Cook the patties in the Air Fryer for 14 minutes, flipping halfway through the cooking time.

Serve warm on dinner rolls, or enjoy as is.

Bon appétit!

Cut off the tops of the brioche rolls and hollow out the centers to create shells.

Place the prepared brioche shells in a lightly greased Air Fryer basket.

Spritz the shells with cooking oil.

Fill each shell with chopped smoked halibut and crack an egg into each.

Sprinkle with thyme, basil, salt, and black pepper.

Cook in the preheated Air Fryer at 325°F for 20 minutes, or until the eggs are cooked to your liking.

Serve immediately and enjoy!

Bring a pot of salted water to a boil.

Boil the fish fillets for 5 minutes or until opaque.

Flake the fish into small pieces.

In a mixing bowl, combine flour, butter, baking powder, baking soda, buttermilk, Cajun seasoning, and shredded cheese.

Add the flaked fish and mix until well incorporated.

Shape the mixture into 12 equal-sized patties.

Preheat the Air Fryer to 380°F and arrange the patties in the basket.

Cook for 15 minutes, working in batches if needed.

Serve warm and enjoy!

In a large ceramic dish, combine garlic, melted butter, sea salt, black pepper, smoked paprika, onion powder, lime juice, and white wine.

Add the salmon steaks, cover, and marinate in the refrigerator for 30 minutes.

Preheat the Air Fryer to 390°F and arrange the marinated salmon steaks on the grill pan.

Cook the salmon for 5 minutes, or until the flesh is easily flaked with a fork.

Flip the steaks, baste with the reserved marinade, and cook for another 5 minutes.

Serve immediately.

Bon appétit!

Preheat your Air Fryer to 390°F and lightly grease a baking dish with cooking spray.

In a mixing bowl, whisk together olive oil, coconut milk, cayenne pepper, garam masala, kala namak, ginger, and garlic until smooth.

Coat the catfish fillets generously with the garam masala mixture.

Place the fillets in the Air Fryer basket and cook for 18 minutes, flipping halfway through for even cooking.

Garnish with fresh coriander and serve warm, optionally over hot noodles.

Enjoy!

In a Ziploc bag, combine flour, salt, white pepper, garlic paste, olive oil, and cornmeal.

Add the tilapia fillets and shake until well coated.

Preheat the Air Fryer to 400°F and lightly spritz the basket with cooking spray.

Place the coated tilapia fillets in the Air Fryer basket in a single layer.

Cook for 10 minutes, then flip the fillets and cook for an additional 6 minutes.

Work in batches if necessary.

Serve immediately with fresh lemon wedges if desired.

Enjoy!