Title: Pan-Fried Trout W Warm Yellow Tomato And Tarragon Salsa
Categories: Jash01
Yield: 4 servings

4 Pan ready trout -; (6 to 8
-oz ea)
1/2 c Flour
1/3 c Fine cornmeal
1 ts Falt
1 tb Pure mild to medium chile
-powder
(such as Ancho or New
-Mexico)
5 tb Olive oil
1/2 c Diced red onion
2 ts Minced garlic
1/2 ts Minced serrano chile; or to
-taste
2 ts Honey; or to taste
2 tb Fresh lemon or lime juice
3 c Halved small yellow plum
-tomatoes
(or large yellow tomatoes;
-such as Lemon
Boy; seeded and cut into
-large dice)
3 tb Rich shellfish or chicken
-stock
1 tb 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)

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 -
http://www.foodtv.com

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

02-22-1997

Recipe by: John Ash

Converted by MM_Buster v2.0l.