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.
No Nutritional Information Available