Name: Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa
Yield: Makes 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 pounds 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

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

Recipe information

Yield
Makes 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 pounds 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

Preparation

Step 1
Whisk flour, cornmeal, chili powder, and salt in 13x9x2-inch baking dish to blend. Pat trout dry with paper towels. Sprinkle trout cavities with salt and pepper. Coat trout with cornmeal mixture. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Add 2 trout to each skillet and cook until trout are opaque in center and crisp on outside, about 4 minutes per side. Transfer trout to plates.
Step 2
Wipe out 1 skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat. Add onion, garlic, and serrano chili. Sauté until onion is tender, about 2 minutes. Add tomatoes, clam juice, lemon juice, and honey. Cook just until liquids begin to simmer, about 2 minutes. Remove skillet from heat. Stir in tarragon. Season salsa to taste with salt and pepper.
Step 3
Spoon salsa over trout. Sprinkle with pumpkin seeds and serve.
Step 4
*Ancho chili powder is available in the spice section of most supermarkets.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes