Seared Trout with Peach and Arugula Salad

Seared Trout

with Peach and Arugula Salad

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this recipe, we combined the two complementary flavors of peach and tarragon, with the earthiness of potatoes and arugula. To achieve a nice brown color and crispy skin on your trout, make sure the pan is good and hot before adding the fish. We hope you’ll find this recipe to be a smash hit and a fun way to eat tasty fish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Seared Trout with Peach and Arugula Salad
Title
  • 6 oz Fingerling Potatoes
  • 2 Tbsps Almonds
  • 1 bunch Tarragon
  • 1 clove Garlic
  • 1 Peach
  • 1 Shallot
  • 2 Tbsps Apple Cider Vinegar
  • 2 Butterflied Trouts
  • 3 oz Arugula
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Slice the potatoes into ¼-inch-thick discs. Roughly chop the almonds. Finely chop the tarragon leaves. Peel and mince the garlic, smashing until it resembles a paste. Pit and thinly slice the peach. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Add the shallot to a small bowl along with the cider vinegar.
Cook the potatoes:
2 Cook the potatoes:
Add the potatoes to the boiling water. Cook 5 to 6 minutes, or until tender when pierced with a fork. Drain and rinse under cool water.
Make the dressing:
3 Make the dressing:
While the potatoes cook, make the dressing. Add the garlic paste to the shallot and vinegar. Gradually whisk in about 2 tablespoons of olive oil until combined. Season with salt and pepper to taste.
Cook the trout:
4 Cook the trout:
Season the insides of the trout with salt and pepper, then sprinkle the tarragon all over the insides. In a large nonstick pan, heat some olive oil on medium-high until hot. Add the trout to the hot pan, skin side up. Season the skin side with salt and pepper. Cook 3 to 5 minutes per side, or until the skin is crispy on the second side, turning over once.
Make the salad:
5 Make the salad:
While the fish cooks, in a large bowl, combine the arugula, sliced peach, almonds, and cooked potatoes. Spoon some of the dressing into the salad (you may have extra dressing) and season with salt and pepper. Gently toss to coat.
Plate your dish:
6 Plate your dish:
Divide the salad and trout between 2 plates. Spoon some of the remaining dressing over the fish, if you like. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Slice the potatoes into ¼-inch-thick discs. Roughly chop the almonds. Finely chop the tarragon leaves. Peel and mince the garlic, smashing until it resembles a paste. Pit and thinly slice the peach. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Add the shallot to a small bowl along with the cider vinegar.
2 Cook the potatoes:
Add the potatoes to the boiling water. Cook 5 to 6 minutes, or until tender when pierced with a fork. Drain and rinse under cool water.
Cook the potatoes:
Make the dressing:
3 Make the dressing:
While the potatoes cook, make the dressing. Add the garlic paste to the shallot and vinegar. Gradually whisk in about 2 tablespoons of olive oil until combined. Season with salt and pepper to taste.
4 Cook the trout:
Season the insides of the trout with salt and pepper, then sprinkle the tarragon all over the insides. In a large nonstick pan, heat some olive oil on medium-high until hot. Add the trout to the hot pan, skin side up. Season the skin side with salt and pepper. Cook 3 to 5 minutes per side, or until the skin is crispy on the second side, turning over once.
Cook the trout:
Make the salad:
5 Make the salad:
While the fish cooks, in a large bowl, combine the arugula, sliced peach, almonds, and cooked potatoes. Spoon some of the dressing into the salad (you may have extra dressing) and season with salt and pepper. Gently toss to coat.
6 Plate your dish:
Divide the salad and trout between 2 plates. Spoon some of the remaining dressing over the fish, if you like. Enjoy!
Plate your dish:
Browse Steps
1 of 6