• All
  • Products Only
  • Recipes Only

Balsamic-Glazed Trout with Chinese Noodles

Cooking Connection



Quick and easy


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 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.

While 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.

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

Overall Rating