Recipe

Crispy Parmesan Swordfish with Creamy Aioli Dipping Sauce

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Photo by Garden Gate Kate

This recipe was entered in the contest for Your Best Swordfish Recipe
Chef
Garden Gate Kate's Notes: When you coat swordfish in Parmesan cheese and breadcrumbs and bake a golden brown crust forms. The red pepper flakes and lemon zest spiced coating gives the flavorful swordfish a crispy texture...
When you coat swordfish in Parmesan cheese and breadcrumbs and bake a golden brown crust forms. The red pepper flakes and lemon zest spiced coating gives the flavorful swordfish a crispy texture without the extra greasiness of being fried. The baked swordfish turns out crunchy on the outside and moist and tender on the inside. The simple aioli makes the perfect creamy dipping sauce.

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Serves 6

Crispy Parmesan Swordfish:

1 1/2 pounds swordfish steak, side skin removed and cut into 1 1/2" cubes Ask a question about this ingredient

1/2 cup whole wheat flour Ask a question about this ingredient

sea salt and freshly ground black pepper to taste Ask a question about this ingredient

3 egg whites Ask a question about this ingredient

1 cup grated Parmesan cheese Ask a question about this ingredient

1 cup whole wheat bread crumbs Ask a question about this ingredient

2 teaspoons red pepper flakes Ask a question about this ingredient

1 teaspoon grated lemon zest Ask a question about this ingredient

extra virgin olive oil, for drizzling Ask a question about this ingredient

Creamy Aioli Dipping Sauce :

1/3 cup canola mayonnaise Ask a question about this ingredient

1/3 cup low fat plain yogurt Ask a question about this ingredient

1 tablespoon Dijon mustard Ask a question about this ingredient

1 tablespoon chopped fresh parsley Ask a question about this ingredient

Preheat the oven to 450 degrees F.
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Pat swordfish dry with paper towels. In a medium bowl combine whole wheat flour, salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds with a fork. Combine the Parmesan, bread crumbs, red pepper flakes, and lemon zest in a third bowl.
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Coat the swordfish pieces in the seasoned flour and pat to remove any excess flour. Dip the floured swordfish in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded swordfish pieces on an oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 minutes or until just cooked through and golden brown.
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For the Aioli Dipping Sauce: mix the mayonnaise, yogurt, Dijon mustard, and parsley in a small dipping bowl.
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Serve the crispy parmesan swordfish with the aioli dipping sauce.
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2 Comments on Crispy Parmesan Swordfish with Creamy Aioli Dipping Sauce

Julie7007 added about 1 year ago

Made them tonight, absolutely fabulous! Used Mahi Mahi and Panko instead of WW bread crumbs, everyone loved them-including the kids! Thanks for the recipe.