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 nonstick cooking spray.
Cook trout 3 to 5 minutes per side, depending on thickness (thicker pieces may take slight
ly longer to cook). Remove skillet from heat.
While fish cooks, combine broth, sugar, vinegar, soy sauce and cornstarch in a 1-quart sau
cepan. Bring to a boil over Medium-High heat and cook 1 minute, stirring constantly.
Divide noodles evenly among 4 plates. Top with trout; spoon glaze over each portion. Sprin
kle with green onion and serve immediately.
No Nutritional Information Available