Balsamic-Glazed Trout with Chinese Noodles

Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

Cooking Connection


1 - 1 1/2poundsfresh Steelhead Trout Fllets,

9ouncesChina Boy Chinese Egg Noodles,

*Hill Country Fare Ground Black Pepper,

*nonstick cooking spray,

3/4cupPacific Chicken Broth,

1/4cupDomino Dark Brown Sugar,

1/4cupRacconto Balsamic Vinegar,

3tablespoonsTabasco® Soy Sauce,


1/3cupchopped green onion,


1Boil 3 quarts water in a 4-quart pot. Cook pasta according to package directions and drain.

2Meanwhile, cut skin from trout. Cut trout into 4 portions. Season with salt and pepper.

3Heat 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 slightly longer to cook). Remove skillet from heat.

4While fish cooks, combine broth, sugar, vinegar, soy sauce and cornstarch in a 1-quart saucepan. Bring to a boil over Medium-High heat and cook 1 minute, stirring constantly.

5Divide 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

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