Cooking Directions

• 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, 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)