Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Market tip: All rainbow trout sold in markets are sustainably farm-raised. 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 |
Directions:
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.
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.
3. Spoon salsa over trout. Sprinkle with pumpkin seeds and serve.
4. *Ancho chili powder is available in the spice section of most supermarkets.
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