Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

Name: Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa
Yield: 4 Servings
Ingredients: 1/2 cup all purpose flour; 1/3 cup yellow cornmeal; 1 tablespoon ancho chili powder; 1 teaspoon salt; 4 12- to 14-ounce whole trout, boned, scaled, heads and tails intact; 6 tablespoons olive oil; 1/2 cup chopped red onion; 4 garlic cloves, minced; 2 teaspoons minced seeded serrano chili; 1 1/2 pound yellow or red tomatoes (preferably vine-ripened), seeded, cut into 1/2-inch pieces; 3 tablespoons bottled clam juice; 2 tablespoons fresh lemon juice; 2 teaspoons honey; 1 tablespoon chopped fresh tarragon; 1/4 cup shelled pumpkin seeds (pepitas), lightly toasted

By John AshPhotography by Mark Thomas

December 31, 2002

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Recipe notes