This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Pan Fried Rainbow Trout with Green Tomato Chutney 1½ cups pastry or cake flour 2 tablespoons cornstarch salt and pepper 4 rainbow trout, heads off, gutted and split ¼ cup vegetable oil. Combine the flour, cornstarch and salt and pepper, mixing well. Dredge fish in the seasoned flour mixture. In a skillet, heat the vegetable oil, then fry fish, cut-side-down first. Serve with Green Tomato Chutney. Serves 4. Green Tomato Chutney ½ cup packed brown sugar ⅓ cup diced red onions ⅓ cup red wine vinegar ⅓ cup golden raisins 1 tablespoon minced garlic ¾ teaspoon peeled, minced fresh ginger 1 pound green tomatoes, diced ½ cup coarsely chopped dry-roasted peanuts* In a medium saucepan over medium heat, combine brown sugar and remaining ingredients except the peanuts. Bring to a boil, then reduce heat to low and cook 1 hour and 45 minutes, stirring occasionally. Stir in half the peanuts. When serving, top each portion with a sprinkle of the remaining peanuts. *If peanut allergies are a concern, replace peanuts with toasted pine nuts.