Seared Trout with Peach and Arugula Salad

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.

Great

% Daily Values based on a 2,000 calorie diet