Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

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Ingredients in this Recipe

1 1/2 pounds yellow or red tomatoes (preferably vine ripened), seeded, cut into 1/2 inch pieces
1 tablespoon ancho chili powder*
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 cup all purpose flour
1/2 cup chopped red onion
1/3 cup yellow cornmeal
1/4 cup shelled pumpkin seeds (pepitas), lightly toasted
2 tablespoons fresh lemon juice
2 teaspoons honey
2 teaspoons minced seeded serrano chili
3 tablespoons bottled clam juice
4 12 to 14 ounce whole trout, boned, scaled, heads and tails intact
4 garlic cloves, minced
6 tablespoons olive oil

See Full Recipe at Epicurious