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Crispy Swordfish Bites with Creamy Aioli

This is an easy but filling meal. The meatiness of the swordfish pairs perfectly with the crust of the parmesan breading and the tang of the aioli dipping sauce.
Course Main Course
Cuisine Seafood
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 535kcal


  • 2 Tbsp Flour
  • 1 large Egg
  • 1/4 cup Grated parmesan cheese
  • 1 tsp Red pepper flakes
  • 1/2 tsp Lemon zest
  • 1/3 cup Panko bread crumbs
  • 16 ounces Swordfish
  • 1/4 cup Nonfat Greek Yogurt
  • 1 Tbsp Dijon mustard
  • 4 Tbsp Hellmann's Low Fat Mayonnaise


  • Preheat the oven to 450 degrees F. Cover baking sheet with parchment paper and set aside.
  • Pat swordfish dry with paper towels.
  • In a medium bowl combine flour, salt and pepper.
  • Place the egg in another bowl and beat until frothy, about 30 seconds with a fork. 
  • Combine the Parmesan, panko, 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 prepared baking sheet.
  • Bake for 15 minutes or until just cooked through and golden brown.
  • While the swordfish is cooking, prepare the aioli. Measure half of each of the Greek yogurt, mustard, and mayonnaise into two small ramekins. Stir until smooth. 


Points Information per serving:
  • Freestyle - 4 SP for the swordfish, 1 SP for the aioli
  • Beyond the Scale/Smart Points - 11 SP for the swordfish, 1 SP for the aioli


Calories: 535kcal | Carbohydrates: 19g | Protein: 57g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 254mg | Sodium: 594mg | Potassium: 1056mg | Fiber: 1g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 0.7mg | Calcium: 210mg | Iron: 2.5mg