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 - firstname.lastname@example.org 02-22-1997 Recipe by: John Ash
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 40 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 78.1mg||2 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.5g|
|Protein 2.4g||3 %|
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Calories per serving: 119
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