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Nutrition Facts
Serving Size 328 g
(Approx. 4 Servings)
Amount Per Serving
Calories 600 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 1460 mg 61%
Total Carbohydrate 65 g 22%
Dietary Fiber 3 g 12%
Sugars 19 g
Protein 47 g
Vitamin A 2% Iron 15%
Vitamin C 4% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Balsamic-Glazed Trout with Chinese Noodles

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 1/2 Lb Fresh Wild Steelhead Trout Fllets
9 Oz H-E-B Wide Egg Noodles
1 Tsp fine sea salt
1 1/2 Tsp black pepper, freshly ground
1 Hill Country Fare No-Stick Canola Spray
3/4 cup(s) H-E-B Reduced Sodium Chicken Broth
1/4 cup(s) light brown sugar
1/4 cup(s) Central Market Organics Balsamic Vinegar
3 Tbsp Soy sauce
2 Tsp Hill Country Fare Corn Starch
1/3 cup(s) green onions, chopped
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Boil 3 quarts water in a 4 quart size pot. Cook pasta according to package directions and drain.
Meanwhile, cut skin from trout. Cut trout into 4 portions and season with salt and pepper.
Heat a 12 inch non-stick skillet over medium-high heat.
Spray with nonstick cooking spray. Cook trout 3-5 minutes per side, depending on thickness (thicker pieces may take slightly longer to cook). Then remove skillet from heat.
While fish cooks, combine broth, sugar, vinegar, soy sauce and cornstarch in 1 quart size saucepan. Bring to a boil over medium-high heat and cook 1 minute; stir consistently.
Divide noodles evenly among 4 plates. Top with trout; spoon glaze over each portion. Sprinkle with green onion and serve immediately.



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