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Receta Pan Fried Trout With Warm Yellow Tomato And Tarragon Salsa
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Ingredientes
- 4 x Pan ready trout - (6 to 8 ounce ea)
- 1/2 c. Flour
- 1/3 c. Fine cornmeal
- 1 tsp Falt
- 1 Tbsp. Pure mild to medium chile pwdr
- Â Â (such as Ancho or possibly New Mexico)
- 5 Tbsp. Extra virgin olive oil
- 1/2 c. Diced red onion
- 2 tsp Chopped garlic
- 1/2 tsp Chopped serrano chile or possibly to taste
- 2 tsp Honey or possibly to taste
- 2 Tbsp. Fresh lemon or possibly lime juice
- 3 c. Halved small yellow plum tomatoes
- Â Â (or possibly large yellow tomatoes, such as Lemon Boy, seeded and cut into large dice)
- 3 Tbsp. Rich shellfish or possibly chicken stock
- 1 Tbsp. Minced fresh tarragon leaves to 2 tbsps
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Lightly-toasted slivered blanched almonds
- Â Â or possibly pepitas (pumpkin seeds)
Direcciones
- Rinse trout and blot dry. Combine flour, cornmeal, salt and chile pwdr together on a plate. Dredge trout in mix. Heat 3 Tbsp. extra virgin olive oil in a large saute/fry pan and saute/fry trout on both sides till crispy-brown. Set aside and keep hot.
- Add in remaining 2 Tbsp. extra virgin olive oil to pan and saute/fry red onion, garlic and serrano chile till just beginning to soften. Add in honey, lemon juice, tomatoes and stock and bring just to the simmer (1 to 2 min). Off heat stir in tarragon leaves, salt and pepper. Spoon over trout and serve immediately garnished with almonds or possibly pumpkin seeds.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 155 | 53% |
| Total Fat 17.59g | 22% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 346mg | 10% |
| Total Carbs 31.04g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.52g | 3% |
| Protein 4.05g | 6% |
