Pan-fried trout w warm yellow tomato and tarragon salsa

4 servings

Ingredients

Quantity Ingredient
4 Pan ready trout -; (6 to 8 oz ea)
½ cup Flour
⅓ cup Fine cornmeal
1 teaspoon Falt
1 tablespoon Pure mild to medium chile powder
(such as Ancho or New Mexico)
5 tablespoons Olive oil
½ cup Diced red onion
2 teaspoons Minced garlic
½ teaspoon Minced serrano chile; or to taste
2 teaspoons Honey; or to taste
2 tablespoons Fresh lemon or lime juice
3 cups Halved small yellow plum tomatoes
(or large yellow tomatoes; such as Lemon
Boy; seeded and cut into large dice)
3 tablespoons Rich shellfish or chicken stock
1 tablespoon Chopped fresh tarragon leaves; to 2 tbsps
Salt; to taste
Freshly-ground black pepper; to taste
=== GARNISH ===
Lightly-toasted slivered blanched almonds
Or pepitas; (pumpkin seeds)

Directions

Rinse trout and blot dry. Combine flour, cornmeal, salt and chile powder together on a plate. Dredge trout in mixture. Heat 3 tablespoons olive oil in a large saute pan and saute trout on both sides until crispy-brown. Set aside and keep warm. Add remaining 2 tablespoons olive oil to pan and saute red onion, garlic and serrano chile until just beginning to soften. Add honey, lemon juice, tomatoes and stock and bring just to the simmer (1 to 2 minutes). Off heat stir in tarragon leaves, salt and pepper. Spoon over trout and serve immediately garnished with almonds or pumpkin seeds. This recipe yields 4 servings.

Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9772 broadcast 02-09-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-22-1997

Recipe by: John Ash

Converted by MM_Buster v2.0l.

Related recipes