SWAI PINWHEELS

INGREDIENTS

4	Sea Best® Swai fillets, cut lengthwise into 3 strips
1	cup panko bread crumbs
4	tablespoons extra-virgin olive oil
4	tablespoons whole-grain or Dijon mustard
4	teaspoons chopped shallot
	juice of 1 lemon
4	teaspoons capers, rinsed and chopped
4	teaspoons fresh thyme, chopped
1/2	cup low-fat mayonnaise

DIRECTIONS

• Preheat the oven to 400°F. Lightly oil a 9x13 baking dish and set aside.
• In a small bowl, add panko, olive oil, mustard, shallots, lemon juice, capers, and thyme and stir to combine.
• Cut each swai fillet lengthwise into 3 strips. Working with one strip at a time, spread with mayonnaise and coat with some of the panko bread crumb mixture. Roll the strip into a pinwheel by starting at one end, roll the swai up tightly, tucking in any loose filling as you go. Insert a toothpick through the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining swai strips.
• Bake the pinwheels until just cooked through, about 15 to 20 minutes. Remove the toothpicks before serving.