Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa Recipe

Name: Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Whisk flour, cornmeal, chili powder, and salt in 13x9x2-inch baking dish to blend.
2
Pat trout dry with paper towels.
3
Sprinkle trout cavities with salt and pepper.
4
Coat trout with cornmeal mixture.
5
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
6
Add 2 trout to each skillet and cook until trout are opaque in center and crisp on outside, about 4 minutes per side.
7
Transfer trout to plates.
8
Wipe out 1 skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat.
9
Add onion, garlic, and serrano chili.
10
Saute until onion is tender, about 2 minutes.
11
Add tomatoes, clam juice, lemon juice, and honey.
12
Cook just until liquids begin to simmer, about 2 minutes.
13
Remove skillet from heat.
14
Stir in tarragon.
15
Season salsa to taste with salt and pepper.
16
Spoon salsa over trout.
17
Sprinkle with pumpkin seeds and serve.
18
*Ancho chili powder is available in the spice section of most supermarkets.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup all purpose flour, 1/3 cup yellow cornmeal, 1 tablespoon ancho chili powder*, 1 teaspoon salt, and more.

Yes, Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

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