Ingredients
1/2
cup all purpose flour
1
tbsp ancho chili powder*
4
12- to 14-ounce whole trout, boned, scaled, heads and tails intact
1/2
cup chopped red onion
2
tsp minced seeded serrano chili
1
1/2 pounds yellow or red tomatoes (preferably vine-ripened), seeded, cut into 1/2-inch pieces
3
tbsp bottled clam juice
1
tbsp 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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