Name: Pan-Fried Trout W Warm Yellow Tomato And Tarragon Salsa
Ingredients: 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)

The question is whether man’s salvation is held up as the great goal of the covenant of redemption, or whether God’s glorification is the primary goal of the covenant of redemption. If the benefit of man were allowed to become the ultimate purpose of the church, it would actually be a failure. Man was created to have a higher purpose than himself. If the blessing of man becomes the ultimate motivation, then he is living far below and for far less than that for which God created him.

Mike Chastain

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Seafood		Jash01	4	servings

INGREDIENTS

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)

INSTRUCTIONS

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.

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