Instructions: 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.

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