Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa
Photo by Mark Thomas

Ingredients

  • 1 teaspoon salt
  • ¼ cup pumpkin seeds (pepitas)
  • 2 teaspoons honey
  • 1 ½ pounds yellow or red tomatoes (preferably vine-ripened)
  • 3 tablespoons bottled clam juice
  • ½ cup all purpose flour
  • 1 tablespoon ancho chili powder
  • + 8 more ingredients
    • 4 12- to 14-ounce whole trout, boned, scaled, heads and tails intact
    • ½ cup red onion
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh tarragon
    • 6 tablespoons olive oil
    • 1/3 cup yellow cornmeal
    • 4 garlic cloves
    • 2 teaspoons serrano chili

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 s...

View full recipe at Epicurious

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