Pangasius Pinwheel

Pangasius Pinwheel


  • ¼ C Panko Breadcrumbs
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1 Tbsp Whole-Grain Or Dijon Mustard
  • 1 tsp Shallot, chopped
  • 1 Tbsp Lemon Juice
  • Zest of ½ Lemon
  • 1 tsp Capers, chopped rinsed
  • 1 tsp Thyme, chopped fresh
  • 1 3/5 oz Pangasius filets cut lengthwise into 2 strips
  • 2 Tbsp Low-Fat Mayonnaise


  1. Preheat oven to 400°F.
  2. Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
  3. Working with one strip of fish at a time, spread each strip with 1 tablespoon of mayonnaise.
  4. Spread about 2 tablespoons of the breadcrumb mixture over the mayonnaise.
  5. Starting at one end, roll the pangasius up tightly, tucking in any loose filling as you go.
  6. Insert a toothpick through the end to keep the pinwheel from unrolling.
  7. Place in the prepared dish. Repeat with the remaining pangasius strips.
  8. Bake the pinwheels about 15 to 20 minutes, or until internal temperature reaches 165°F.
  9. Remove the toothpicks before serving.