Lunch: Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

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

Instructions

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

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