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Cornmeal-Crusted Trout With Warm Tomato And Tarragon Salsa

Nutrition per serving    (USDA % daily values)
CAL
543
FAT
104%
CHOL
29%
SOD
43%

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Ingredients for 4 servings

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

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