Recipe - Pan-Fried Sherry Pork

4 Pan ready trout ; (6 to 8
oz ea)
One half cup Flour
1/3 cup Fine cornmeal
1 teaspoon Falt
1 tablespoon Pure mild to medium chile
powder
(such as Ancho or New
Mexico)
5 tablespoon Olive oil
One half cup Diced red onion
2 teaspoon Minced garlic
One half teaspoon Minced serrano chile; or to
taste
2 teaspoon Honey; or to taste
2 tablespoon Fresh lemon or lime juice
3 cup Halved small yellow plum
tomatoes
(or large yellow tomatoes;
such as Lemon
Boy; seeded and cut into
large dice)
3 tablespoon Rich shellfish or chicken
stock
1 tablespoon Chopped fresh tarragon
leaves; to 2 tbsps
Salt; to taste
Freshlyground black pepper;
to taste
=== GARNISH ===
Lightlytoasted slivered
blanched almonds
Or pepitas; (pumpkin seeds)

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 crispybrown. 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