Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

Ingredients

• 0.5 cup flour 
• 1 tablespoon ancho chili powder 
• 3 tablespoons bottled clam juice 
• 1 tablespoon tarragon fresh chopped
• 4  garlic clove minced
• 2 teaspoons honey 
• 2 tablespoons juice of lemon fresh
• 6 tablespoons olive oil 
• 0.3 cup pumpkin seeds shelled lightly toasted (pepitas)
• 0.5 cup onion red chopped
• 1 teaspoon salt 
• 2 teaspoons serrano chiles minced seeded
• 48 ounce trout whole
• 0.3 cup cornmeal yellow
• 1.5 pounds tomatoes red yellow seeded cut into 1/2-inch pieces (preferably vine-ripened)

Equipment

• frying pan
• paper towels
• whisk
• baking pan

Directions

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