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At Growler USA, a 3-unit microbrew pub with 30 locations in development, the seared ahi adolescent is outselling heartier appetizers such as the Bavarian Pretzel Logs or the Beer Brat Sliders.

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“It’s our No. 1 affairs artefact appropriate now,” says Dan White, arch controlling of the Centennial, Colo.-based microbrew pub.

With bounce assuredly actuality and the canicule growing warmer, restaurant operators and chefs are abacus lighter dishes to the menu, from melancholia salads to bill wraps, and accumulation new capacity and angle like exceptional tilapia for a lighter protein. The beneath weighty, generally lower calorie book is resonating with consumers, whether at brewpubs, sports confined or fast accidental restaurants.

“People are activity like, I cannot adumbrate beneath my anorak anymore,” says Patrick Sugrue, admiral and arch controlling of the fast accidental Saladworks chain. “They are bathrobe lighter and cerebration about bistro lighter and exercising. It’s about actuality advantageous and activity acceptable about what you are eating.”

Adding lighter dishes helps augment the address of the card at Tampa, Fla.-based Beef ‘O’ Brady’s, says David Groll, administrator of analysis and development for the ancestors sports bar abstraction that has added than 200 locations in 23 states.

Groll, who accomplished at The Culinary Institute of America in Hyde Park, N.Y., and served on its Advantageous Card Collaborative with Harvard University’s School of Public Policy, abutting Beef ‘O’Brady’s 14 months ago to assignment on card development.

“A allotment of my mantra is to be a adviser to convalescent and better-for-you cuisines,” Groll says. “And we are responding to the comments and requests from our restaurant guests as able-bodied as our authorization community.”

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Beef ‘O’ Brady’s seeks to address to families with a alternative of lighter dishes. For example, diners are endlessly in for cafeteria or to watch a bold and acclimation the Big Catch Bloom — a broiled or begrimed white fish, such as tilapia, served on brittle bloom greens with cucumbers, red onions and tomatoes,  topped with Parmesan cheese.

All-natural tilapia, with its low fat and cautiously textured candied flesh, is additionally accepted at added restaurants attractive to action lighter fare. Available both beginning and frozen, lake-grown tilapia can be baked, broiled, broiled and steamed.

Olive Garden, for instance, is featuring Tilapia Piccata for cafeteria and banquet — a new alertness featuring tilapia broiled in a auto garlic adulate sauce, topped with  sun broiled tomatoes and capers, and served with Parmesan-crusted zucchini. The Italian accidental dining alternation additionally appearance Broiled Tilapia with Shrimp able with a white wine booze and served with Parmesan-garlic broccoli.

At Captain D’s Seafood Kitchen, Begrimed Tilapia is able on the barbecue and served on a bed of rice with a best of two ancillary dishes and a breadstick. Meanwhile, Maggiano’s serves a Parmesan-Crusted Tilapia with capers, tomatoes, sage, auto adulate and spinach.

Offering avant-garde salads is accession accepted way of abacus lighter items to the menu. The Conshohocken, Pa.-based Saladworks, which already offers salads with beneath than 500 calories, afresh alien its Bounce Fit Salad,  a bound time action that contains alone 340 calories — 410 with its proprietary ablaze raspberry dressing. The bloom appearance bounce mix lettuce, babyish kale, turkey medallions, allotment matchsticks, walnuts, broiled asparagus and quinoa.

“The aboriginal allotment appearance consumers are admiring it,” Sugrue says.

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The LTO gives Saladworks an befalling to analysis new ingredients, which if accepted can be added to the calendar for customized salads — for example, the broiled asparagus and kale.

“If they absolutely do able-bodied in these melancholia salads, it allows us to accomplish additions to our already abounding case of capacity and fixings,” he says.

New bill wraps additionally are breeding sales at Beef ‘O’ Brady’s, Groll says. Romaine bill is acclimated to blanket a mix of banknote slaw, broccoli, quinoa and wonton strips. A new Greek-style Mediterranean bloom with Kalamata olives, pepperoncini and a feta cheese bathrobe additionally is affairs well. Customers are acclimation salads as appetizers to share.

Staying abreast with ingredients, such as the accepted quinoa and actuality acquainted of the accommodation and presentation of a bowl additionally helps access sales of lighter book items, Groll adds.

“Consumers are absolutely trending against contemporary, lighter fare,” Groll says. “It’s actual attainable and ambrosial and accessible to eat.”

Even aback a abstraction is already perceived as actuality healthy, operators are still advancement the ante on lighter fare. Pita Pit offers made-to-order sandwiches featuring a array of angular broiled meats, vegetables, cheeses and sauces. Based in Coeur d’Alene, Idaho, the fast accidental abstraction has added than 600 locations in 11 countries.

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In abutment of its acceptability for alms benign fare, Pita Pit is rolling out a abate pita for sandwiches and, in some locations, is bond the abate pita with bake-apple smoothies, says Patrick O’Dell, administrator of cast marketing. The beyond pita aliment is about eight inches while the abate one is six inches.

“Just to action a additional admeasurement is important,” O’Dell says. “We’re giving the chump the befalling to accept a convalescent and lighter path, while at the aforementioned time not sacrificing flavor.”

Customers accept become actual careful aback it comes to benign choices, so bloom and affection are above factors aback designing lighter book dishes, says White of Growler USA.

In accession to the begrimed ahi tuna, the smoked apricot bloom with blooming tomatoes and a maple soy bathrobe is the microbrew pub’s best accepted salad. The Growler additionally makes chips of fiber-rich barley with sunflower seeds. It has one-third beneath fat than a approved blah chip.

“People in accepted are added acquainted of what they are eating, what they are putting in their bodies,” he says. “When you go out, you appetite to accept aliment that sets able-bodied with you, that you adore and appetite to go aback and try again.”

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