Air fryers are still on trend as far as kitchen gadgets go and "Good Morning America" is testing out some top tips, hacks and recipes that you can use in your own kitchen.

Editor and cast member of "America’s Test Kitchen," Dan Souza, joined "GMA" Monday to show the best ways to use the hot new kitchen appliance for more than just French fries.

PHOTO: A woman prepares to cook with an air fryer.
Ika Rahma H/Shutterstock
A woman prepares to cook with an air fryer.

The versatile device is a workhorse in the kitchen that cooks similar to a convection oven by circulating hot air around the food, which delivers even crisping and excellent browning.

Souza walked through an entire surf and turf meal, check out the recipes below to test out in your own air fryer at home.

Air-Fried Brussels Sprouts

PHOTO: Brussels sprouts cooked in an air fryer.
Dan Souza
Brussels sprouts cooked in an air fryer.

Serves: 4

Cook Time: 20 minutes

Total Time: 25 minutes

The brussels sprouts are delicious with just a squeeze of lemon, but irresistible with Lemon-Chive Dipping Sauce (recipe follows). If you are buying loose brussels sprouts, select those that are about 1½ inches long. Quarter brussels sprouts longer than 2½ inches.

Ingredients

1 pound brussels sprouts, trimmed and halved

1 tablespoon extra-virgin olive oil

Salt and pepper

Lemon wedges

PHOTO: Crispy roaste Brussels sprouts.
Michele Figliuolo
Crispy roaste Brussels sprouts.

Directions
Toss brussels sprouts with 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 350 degrees. Cook brussels sprouts until tender, well browned, and crispy, 20 to 25 minutes, tossing halfway through cooking.
Season with salt and pepper to taste. Serve with lemon wedges.

Recipe reprinted with permission from Air Fryer Perfection.

Moroccan Spiced Halibut with Chickpea Salad

PHOTO: Dan Souza makes Moroccan spiced halibut in an air fryer with a side chickpea salad.
Dan Souza
Dan Souza makes Moroccan spiced halibut in an air fryer with a side chickpea salad.

Serves: 2
Cook Time: 12 minutes
Total Time: 35 minutes

You can substitute cod or haddock for the halibut. If harissa is unavailable, it can be omitted..

3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamonSalt and pepper
2 (8-ounce) skinless halibut fillets, 1¼ inches thick
4 teaspoons extra-virgin olive oil, plus extra for drizzling
1 (15-ounce) can chickpeas, rinsed
1 tablespoon lemon juice, plus lemon wedges for serving1 teaspoon harissa
1/2 teaspoon honey
2 carrots, peeled and shredded
2 tablespoons chopped fresh mint

PHOTO: Moroccan spiced halibut with chickpea salad.
ABC News
Moroccan spiced halibut with chickpea salad.

Directions

Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.

Combine coriander, cumin, ginger, cinnamon, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl. Pat halibut dry with paper towels, rub with 1 teaspoon oil, and sprinkle all over with spice mixture.

Arrange fillets skinned side down on sling in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 300 degrees. Cook until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 12 to 16 minutes, using sling to rotate fillets halfway through cooking.

Meanwhile, microwave chickpeas in medium bowl until heated through, about 2 minutes. Stir in lemon juice, harissa, honey, remaining 1 tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Add carrots and 1 tablespoon mint and toss to combine. Season with salt and pepper to taste.

Using sling, carefully remove halibut from air fryer and transfer to individual plates. Sprinkle with remaining 1 tablespoon mint and drizzle with extra oil to taste. Serve with salad and lemon wedges.

Recipe reprinted with permission from Air Fryer Perfection.

Roasted Boneless Short Ribs with Red Pepper Relish

PHOTO: Roasted boneless short ribs with red pepper relish made on "GMA."
Dan Souza
Roasted boneless short ribs with red pepper relish made on "GMA."

Serves: 4
Cook Time: 18 minutes
Total Time: 35 minutes

The thickness and marbling of boneless short ribs can vary; look for lean ribs cut from the chuck. Do not substitute bone-in English-style short ribs. Because they are cooked gently and not seared, the short ribs will be rosy throughout.

2 teaspoons smoked paprika
2 teaspoons packed brown sugar
1 1/2 teaspoons ground cumin
Salt and pepper1½ pounds boneless short ribs, 1½ to 2 inches thick and 4 to 5 inches long, trimmed2 teaspoons plus 2 tablespoons extra-virgin olive oil1/4 cup finely chopped red bell pepper
1 small shallot, minced
2 garlic cloves, minced
Pinch cayenne pepper
2 tablespoons minced fresh cilantro
2 teaspoons lemon juice

PHOTO: Short ribs cooked in an air fryer by America's Test Kitchen's Dan Souza.
ABC News
Short ribs cooked in an air fryer by America's Test Kitchen's Dan Souza.

Directions

Combine paprika, sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl.

Pat short ribs dry with paper towels, rub with 2 teaspoons oil, and sprinkle evenly with spice mixture. Arrange short ribs in air-fryer basket, spaced evenly apart.

Place basket in air fryer and set temperature to 250 degrees. Cook until beef registers 130 to 135 degrees (for medium), 18 to 24 minutes, flipping and rotating short ribs halfway through cooking.

Transfer short ribs to cutting board, tent with aluminum foil, and let rest while preparing relish.

Microwave bell pepper, shallot, garlic, cayenne, ⅛ teaspoon salt, and remaining 2 tablespoons oil in bowl, stirring occasionally, until vegetables are softened, about 2 minutes. Let cool slightly, then stir in cilantro and lemon juice.

Season with salt and pepper to taste. Slice short ribs thin against grain and serve with relish.

An earlier version of this story was originally published on Dec. 28, 2020.