Snapper and Green Tomato Club

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
8

Pleasantly firm and more crunchy than their riper counterparts, green tomatoes have a slight tomato flavor, but with a hint of citrus. Here, they are breaded and fried, paired with seasoned and grilled grouper fillets, with bacon on toasted ciabatta.

Ingredients

16 slices thick-cut bacon
4-5 green tomatoes, sliced 1⁄4-in. thick
2 cups milk
2 cups cornmeal
Olive oil, as needed
8 6-oz. snapper (or grouper) fillets
8 ciabatta rolls, sliced lengthwise and toasted
8 large lettuce leaves
Mint-mayonnaise, as needed
Taro chips, if desired

Steps

1. In a skillet over medium heat, fry bacon until crisp. Drain and reserve.

2. Meanwhile, dip tomato slices in milk and coat in seasoned cornmeal. In a skillet over medium-high heat, fry tomatoes in oil until golden brown. Drain and reserve.

3. Season fish fillets and grill quickly over medium heat until just cooked through, about 2-3 min. per side.

4. Layer bottom half of ciabatta with lettuce, mint-mayonnaise and fish. Top with tomatoes and bacon and other half of bread. Serve with taro chips, if desired.

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

FSD Resources