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 ½-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.