Crispy Parmesan Swordfish with Creamy Aioli Dipping Sauce

INGREDIENTS

• 2 teaspoons red pepper flakes
• 1 tablespoon Dijon mustard
• 1/3 cup canola mayonnaise
• 1 tablespoon chopped fresh parsley
• 1/3 cup low fat plain yogurt
• extra virgin olive oil, for drizzling
• 1 teaspoon grated lemon zest
• sea salt and freshly ground black pepper to taste
• 1 1/2 pounds swordfish steak, side skin removed and cut into 1 1/2" cubes
• 3 egg whites
• 1 cup whole wheat bread crumbs
• 1 cup grated Parmesan cheese
• 1/2 cup whole wheat flour