BBQ-Spiced Trout & Arugula-Peach Salad
with Tomato & Sherry-Dijon Vinaigrette
- Fish
- Milk
Summery vibes abound in this flavorful dish of BBQ-spiced trout and peppery arugula salad with juicy peach and tomato. You’ll baste the fish with garlic butter while it cooks for an extra-tasty touch and whip up a quick salad dressing with Dijon mustard and sherry vinegar to add brightness and complexity to the fresh salad.
Ingredients
1 unit
Peach
1 unit
Tomato
3 clove
Garlic
5 teaspoon
White Wine Vinegar
2 teaspoon
Honey
2 teaspoon
Dijon Mustard
10 ounce
Steelhead Trout
(Contains: Fish)
1 tablespoon
Sweet and Smoky BBQ Seasoning
2 ounce
Arugula
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Place one garlic clove 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 peel. Repeat with remaining garlic. Halve peach and remove pit; thinly slice. Halve tomato lengthwise; cut into 1⁄2-inch-thick half-moons. • In a medium bowl, whisk together vinegar, honey, mustard, and 2 TBSP olive oil (4 TBSP for 4 servings). Season with salt and pepper.
• Pat trout dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout, skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and almost cooked through, 3-5 minutes more. • In the last minute of cooking, add crushed garlic, BBQ Seasoning, and 3 TBSP butter(6 TBSP for 4 servings). Carefully tilt pan so butter pools on one side. Using a large spoon, spoon hot butter over trout until coated and cooked through, 1-2 minutes more. Remove from heat.
• In a large bowl, combine arugula, peach, and tomato. Season with salt and pepper. Drizzle with as much vinaigrette as you like. Toss to coat.
• Divide trout and salad between plates. Drizzle trout with as much remaining butter from pan as you like. Serve.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The BBQ-spiced trout won many fans for its seasoning, though some found the fish a bit fishy; the salad dressing was widely praised. 🌿 Some loved the sweet-and-savory peach-and-arugula combo; others felt the salad needed more substance — try adding feta, almonds, or shallots.
- Ease of prep: This comes together quickly and simply, making it a great light weeknight dinner.
- Suggestions: Apply the BBQ seasoning as a rub earlier rather than in the last minute so the trout absorbs more flavor. Consider adding a starch like rice, couscous, or quinoa to make the meal more filling and to soak up the fish juices.
- Portions: A few diners felt the overall portion was on the small side, especially the salad; adding extra sides helps round it out.
- Salad greens: Some found arugula too peppery — baby spinach, romaine, or butter lettuce are popular swaps suggested by reviewers.
Reviews from our home cooks
This was fantastic! The fresh peaches were perfect! The sauce on the fish was amazing! My family raved about this meal. By the way, our vinegar was white wine not red wine. It didn't matter though. Still good!
Incredible flavor! Even my toddler ate the entire thing! My husband was obsessed with the salad dressing. Big hit here. I would prefer to bake fish personally but this was an interesting experience
The trout was fresh, and the sauce was outstanding! Delicious salad vinaigrette as well! Loved it.
Super yummy! I made quinoa to mix with the arugula salad-- would be a good addition to this meal. The peach was perfection. Loved the flavors
This was the best trout I have ever had! Both the peach and tomato were under ripe. We happen to have one of each on hand though so that saved the salad.
I loved the salad with the trout. It was so easy to cook and SO TASTY!
Excellent; wonderful salad; Trout was delicious; easy to cook; easy to clean up
Adding the BBQ seasoning, crushed garlic and butter in the last minute of cooking didn't allow the trout to absorb the full benefit of the flavors. I think the BBQ seasoning would have been better as a rub. The vinegar totally overpowered the ingredients in the salad.
Very tasty. Best to melt butter and mix with other ingredients before adding it to the hot pan.
Delicious. Only suggestion is to peal the peach and cut into chunks.
