Grilled Sardines

Menu Part: 
Cuisine Type: 

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
Frisee leaves
Lemon wedges
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.

More From FoodService Director

Menu Development

At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

And this unique partnership is gaining traction nationwide...

Industry News & Opinion

The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

Read the full story via...

Industry News & Opinion

Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

Read the full story via .

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

FSD Resources