Grilled Fish Steaks with Chunky Tomato Sauce

Minimize the fuss, and maximize the wonderful flavors of summer with
this quick and clever supper idea.

Grilled Fish Steaks with Chunky Tomato Sauce
from Campbell's Kitchen

Prep/Cook Time: 25 min.

 Vegetable cooking spray
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped green pepper (about 1 small)
1/2 cup chopped onion (about 1 medium)
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's(R) Healthy Request(R) Condensed Tomato Soup
2 tbsp. lemon juice
1/8 tsp. hot pepper sauce (optional)
6 swordfish OR tuna steaks, 1 inch thick (about 2 1/4 pounds)

Directions:
 SPRAY 2-quart saucepan with vegetable cooking spray. Heat over medium
heat 1 minute. Add celery, green pepper, onion, thyme and garlic powder;
cook until tender, stirring often.
 STIR in soup, lemon juice and hot pepper sauce. Heat through, stirring
occasionally.
 MEANWHILE, on grill rack, arrange fish directly above medium coals.
Grill, uncovered, 10 minutes or until fish flakes easily when tested
with a fork, turning once during cooking. Serve sauce over fish. Serves 6.

Kitchen Clip:
The sauce can be prepared earlier in the day, cooled, covered and
refrigerated, then reheated when ready to serve.
Received on Fri Jun 29 18:36:49 2007