Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

bonappetit.com

Val

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 ½ pound yellow or red tomatoes (preferably vine-ripened), seeded, cut into ½-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

Directions at bonappetit.com

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