A tasty treat worth trying; grilled sardines, complete with head and tail, are served with a cannellini bean, tomato, avocado, and scallion mixture.
1 cup cooked cannellini beans
1⁄2 cup halved yellow and red grape tomatoes
1⁄2 cup diced avocado
1⁄4 cup chopped scallions
1⁄2 cup olive oil
3 tbsp. lemon juice
Salt and freshly ground pepper
1-1 1⁄2 lb. small fresh sardines, gutted and cleaned
8 French bread crostini
1. Combine cannellini, tomatoes, avocado, and scallions. Mix olive oil with lemon juice; add salt and pepper to taste. Reserve 2 tbsp. of this dressing for sardines; pour remainder over cannellini mixture, tossing to combine. Set aside.
2. Brush sardines lightly with reserved dressing. Grill or broil 5-8 min., or until cooked through, turning once.
3. To serve, line plates with frisee. Arrange sardines on top and spoon cannellini mixture on the side. Garnish with lemon wedges and crostini.