| 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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