Cornmeal-Crusted Trout with Warm Tomato and Tarragon Salsa

INGREDIENTS

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