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

Description

Market Tip: All Rainbow Trout Sold In Markets Are Sustainably Farm-raised.

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