Balsamic-Glazed Trout with Chinese Noodles
1 - 1 1/2 pounds fresh Steelhead Trout Fllets
9 ounces China Boy Chinese Egg Noodles
* Hill Country Fare Ground Black Pepper
* nonstick cooking spray
3/4 cup Pacific Chicken Broth
1/4 cup Domino Dark Brown Sugar
1/4 cup Racconto Balsamic Vinegar
3 tablespoons Tabasco® Soy Sauce
2 teaspoons cornstarch
1/3 cup chopped green onion
Boil 3 quarts water in a 4-quart pot. Cook pasta according to package
directions and drain.
Meanwhile, cut skin from trout. Cut trout into 4 portions. Season with
salt and pepper.
Heat a 12-inch nonstick skillet over Medium-High heat. Spray with nons
tick cooking spray. Cook trout 3 to 5 minutes per side, depending on t
hickness (thicker pieces may take slightly longer to cook). Remove ski
llet from heat.
While fish cooks, combine broth, sugar, vinegar, soy sauce and cornsta
rch in a 1-quart saucepan. Bring to a boil over Medium-High heat and c
ook 1 minute, stirring constantly.
Divide noodles evenly among 4 plates. Top with trout; spoon glaze over
each portion. Sprinkle with green onion and serve immediately.
No Nutritional Information Available