Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

Ingredients

• 1 ½ pounds yellow or red tomatoes (preferably vine-ripened)
• ½ 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
• ½ cup red onion
• + 8 more ingredients
• • 4 garlic cloves
  • 2 teaspoons serrano chili
  • 3 tablespoons bottled clam juice
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1 tablespoon fresh tarragon
  • ¼ cup pumpkin seeds (pepitas)
  • 6 tablespoons olive oil

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