Grilled Fish Steaks with Chunky Tomato Sauce
Fire up the grill to make these simple and delicious fish steaks accented with a slightly spicy tomato sauce. They're ready in just 35 minutes!
Ingredients
1 stalk celery, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon dried thyme, crushed
0.25 teaspoon garlic powderor small clove garlic, minced
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
2 tablespoons lemon juice
0.125 teaspoon hot pepper sauce(optional)
2.25 pounds swordfish steakor tuna steaks, 1-inch thick (6 steaks)
1 small green pepper, chopped (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon dried thyme, crushed
0.25 teaspoon garlic powderor small clove garlic, minced
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
2 tablespoons lemon juice
0.125 teaspoon hot pepper sauce(optional)
2.25 pounds swordfish steakor tuna steaks, 1-inch thick (6 steaks)
Instructions
Spray a 2-quart saucepan with vegetable cooking spray and heat over medium heat for 1 minute. Add the celery, green pepper, onion, thyme and garlic powder and cook until the vegetables are tender, stirring often.
Stir the soup, lemon juice and hot pepper sauce, if desired, in the saucepan and cook until the mixture is hot and bubbling.
Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until the fish flakes easily when tested with a fork, turning the fish over once during grilling. Serve the soup mixture over the fish.
Stir the soup, lemon juice and hot pepper sauce, if desired, in the saucepan and cook until the mixture is hot and bubbling.
Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until the fish flakes easily when tested with a fork, turning the fish over once during grilling. Serve the soup mixture over the fish.
Grilled Fish Steaks with Chunky Tomato Sauce
Fire up the grill to make these simple and delicious fish steaks accented with a slightly spicy tomato sauce. They're ready in just 35 minutes!
Directions
Print
Spray a 2-quart saucepan with vegetable cooking spray and heat over medium heat for 1 minute. Add the celery, green pepper, onion, thyme and garlic powder and cook until the vegetables are tender, stirring often.Stir the soup, lemon juice and hot pepper sauce, if desired, in the saucepan and cook until the mixture is hot and bubbling.Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until the fish flakes easily when tested with a fork, turning the fish over once during grilling. Serve the soup mixture over the fish.
Ingredients
1 stalk celery, chopped (about 1/2 cup)1 small green pepper, chopped (about 1/2 cup)1 medium onion, chopped (about 1/2 cup)0.5 teaspoon dried thyme, crushed0.25 teaspoon garlic powderor small clove garlic, minced1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup2 tablespoons lemon juice0.125 teaspoon hot pepper sauce(optional)2.25 pounds swordfish steakor tuna steaks, 1-inch thick (6 steaks)
Meatloaf Magnifico
Double the flavor in this wonderful meatlo...
Slow-Cooked Balsamic Beef with Mush...
Stress-free, delicious dining is right at ...
Quick Spaghetti & Meatballs
Spaghetti and meatballs has never been thi...
Lemony Olive Chicken
It takes just 30 minutes to make this del...