HEB logo
Balsamic-Glazed Trout with Chinese Noodles
Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

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.

Nutritional Information

No Nutritional Information Available


Cooking Connection