• 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. Trout is fully cooked when internal temperature reaches 145°.