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. —Garden Gate Kate
Crispy Parmesan Swordfish
1 1/2 pounds swordfish steak, side skin removed and cut into 1 1/2" cubes
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.
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.
For the Aioli Dipping Sauce: mix the mayonnaise, yogurt, Dijon mustard, and parsley in a small dipping bowl.
Serve the crispy parmesan swordfish with the aioli dipping sauce.