BBQ-Spiced Trout & Arugula-Peach Salad

🥘 Ingredients

• arugula
  4 oz
• butter
  3 tbsp
• cooking oil
• dijon mustard
  4 tsp
• garlic
  6 clove
• honey
  4 tsp
• olive oil
  2 tbsp
• peach
  2 unit
• pepper
• salt
• steelhead trout
  20 oz
• sweet and smoky bbq seasoning
  2 tbsp
• tomato
  2 unit
• white wine vinegar
  3.333 tbsp

1. 

   1

   Wash and dry all produce. Place one garlic on a cutting board. Lay the broad side of your knife on top and gently press down with the heel of your hand to crush the clove; remove the peel. Repeat with the remaining garlic. Halve peach and remove the pit; thinly slice. Halve tomato lengthwise and cut into 1/2-inch-thick half-moons. In a medium bowl, whisk together white wine vinegar , honey , dijon mustard , and olive oil (4 tbsp for 4 servings). Season with salt and pepper .

   garlic: 6 clove, peach: 2 unit, tomato: 2 unit, white wine vinegar: 3.333 tbsp, honey: 4 tsp, dijon mustard: 4 tsp, olive oil: 2 tbsp, salt, pepper
2. 

   2

   Pat steelhead trout dry with a paper towel and season with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium heat. Add the trout, skin side down, and cook until the skin is crispy, ⏱️ 6 minutes . Flip and cook until opaque and almost cooked through, ⏱️ 3 minutes more. In the last minute of cooking, add the reserved crushed garlic, sweet and smoky bbq seasoning , and butter (for 4 servings, 6 tbsp). Carefully tilt the pan to pool the butter and spoon it over the trout until coated, ⏱️ 2 minutes , until fully cooked. Remove from heat.

   steelhead trout: 20 oz, cooking oil, sweet and smoky bbq seasoning: 2 tbsp, butter: 3 tbsp
3. 

   3

   In a large bowl, combine arugula , peach, and tomato. Season with a little salt and pepper. Drizzle with as much of the vinaigrette as you like, and toss to coat.

   arugula: 4 oz
4. 

   4

   Divide the trout and salad between plates. Drizzle with the remaining butter from the pan. Note: Fish is fully cooked when the internal temperature reaches 145 degrees.