You've never had a salsa like this one! Try it spooned over cornmeal-crusted, pan-fried fish.
For salsa: In a bowl, combine cherries, onion, jalapeño and cilantro. Stir in lime juice and zest, 1 tablespoon olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in pecans just before serving.
Preheat oven to 200°. In a shallow dish, whisk together cornmeal, flour and 1 teaspoon each salt and pepper. Place milk in a second dish. Dip trout fillets in the milk, then dredge in cornmeal mixture.
In a large nonstick skillet, heat 1 tablespoon each olive oil and butter over medium until hot. Add 2 fillets. Cook, turning once, until golden and fish flakes easily, 5 to 7 minutes. Keep warm in the oven. Repeat with remaining fillets, olive oil, and butter. Serve with salsa.
Nutrition Facts (per serving): 564 cal., 39 g total fat (8 g sat. fat), 83 mg chol., 615 mg sodium, 27 g carb., 4 g fiber, 9 g sugar, 29 g pro.Daily Values: 24% vit. A, 28% vit. C, 12% calcium, 18% iron.
