Campbell Soup Recipes

Easy Pepper Steak

1 lb. boneless beef sirloin steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.) Swanson Beef Broth
1 tbsp. soy sauce
1/4 tsp. garlic powder OR 2 cloves garlic, minced
2 cups fresh or frozen green or red peppers strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain white rice, cooked without salt

Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic. Stir-fry beef in nonstick skillet until browned and juices evaporate. Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice. Makes 4 servings

Campbell Soup Creamy Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Makes 4 servings

Campbell Soup Easy Pepper Steak

1 lb. boneless beef sirloin steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.) Swanson Beef Broth
1 tbsp. soy sauce
1/4 tsp. garlic powder OR 2 cloves garlic, minced
2 cups fresh or frozen green or red peppers strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain white rice, cooked without salt

Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic. Stir-fry beef in nonstick skillet until browned and juices evaporate. Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice. Makes 4 servings

Campbell Soup Paprika Chicken with Sour Cream Gravy

1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breasts
1/4 cup butter or margarine
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/4 cup sliced green onion
1 container (8 oz.) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken. Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.

Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.

Note: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination. Makes 4 servings

Campbell Soup Cheesy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken. Season the chicken as desired. Cover.

Bake at 375°. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving. Makes 4 servings

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Campbell Soup Gridiron Cheddar & Garlic Steak Fajitas

1 tbsp. olive oil
2 large red, orange or yellow peppers, cut into 2-inch-long strips (about 4 cups)
1 large sweet onion, thinly sliced (about 1 cup)
2 cloves garlic, minced
1 1/2 lb. skirt or boneless beef sirloin steak, 1/2 to 3/4 inches thick, cut into very thin strips
1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
1 tbsp. lime juice
6 flour tortillas (8-inch), warmed
1 jar (15 ounces) Pace Thick & Chunky Salsa
Optional Toppings: Shredded Cheddar cheese, chopped avocado, hot pepper sauce, sour cream and shredded lettuce
Lime wedge

Heat the oil in a deep 12-inch skillet over medium-high heat. Add the peppers and onion and cook until the vegetables are tender. Add the garlic and cook for 30 seconds. Remove the vegetable mixture from the skillet with a slotted spoon and set it aside.

Add the steak in 2 batches and cook and stir until it's well browned. Remove the steak with a slotted spoon and set it aside.

Add the soup and lime juice. Heat to a boil. Return the vegetables and beef to the skillet and cook until the mixture is hot and bubbling.

Spoon about 1/4 cup steak mixture down the center of each tortilla. Top with salsa and toppings, if desired. Serve with lime wedges, if desired.

Note . Serve these fajitas buffet-style, and offer a choice of warmed taco shells in addition to the tortillas

Campbell Soup Chicken, Garden Broccoli & Brown Rice Skillet

Vegetable cooking spray
4 skinless, boneless chicken breasts halves (about 1 pound)
1 carton (18.3 ounces) Campbell's V8 Garden Broccoli Soup
1/2 cup water
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/2 cups uncooked instant brown rice
2 cups fresh or frozen broccoli flowerets

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle additional paprika and black pepper over the chicken. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Makes 4 servings

Note - Cooking times vary. To insure best results, use instant whole grain brown rice.

Campbell Soup Slow-Simmered Pot Roast

4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
2 -pound beef bottom round roasts, trimmed of all fat
1/2 tsp. ground black pepper
1 carton (18.3 ounces) Campbell's V8 Butternut Squash Soup
1 tbsp. minced garlic
Fresh parsley

Place the potatoes, carrots and celery into a 4 to 6-quart slow cooker. Season the beef with the black pepper and place on the vegetables.

Add the soup and garlic. Toss to coat. Cover and cook on low for 10 to 11 hours or until the beef is fork-tender. Garnish with parsley, if desired.

For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until it's smooth. Remove the beef from the slow cooker. Stir in the flour mixture. Cover and cook on high for 10 minutes or until the mixture boils and thickens. Makes 6 servings

Campbell Soup Fiesta Chicken Casserole

1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace Thick & Chunky Salsa
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson Premium Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Heat the oven to 400°. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle.

Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake for 40 minutes or until the crust is golden brown. Makes 8 servings

Campbell Soup Pace Tequila Lime Tilapia

Vegetable cooking spray
4 tilapia fillets (about 1 1/2 pounds)
1 cup Pace Tequila Lime Salsa
1/4 cup crumbled feta or queso fresco cheese
Chopped fresh cilantro leaves (optional)

Heat the oven to 400°. Spray a 3-quart shallow baking dish with the cooking spray. Place the fish fillets into the baking dish. Spoon 1/4 cup salsa onto each fillet. Top each with 1 tablespoon cheese. Bake for 10 minutes or until the fish flakes easily when tested with a fork. Sprinkle with the cilantro, if desired. Makes 4 servings

Campbell Soup Baked Chicken & Broccoli

1 lb. broccoli, trimmed, cut into 1" pieces, cooked and drained
8 skinless, boneless chicken breasts
1 can (26 oz.) Campbell's Condensed Cream of Mushroom Soup
2/3 cup milk
1/4 tsp. ground black pepper
8 cups hot cooked rice

Place broccoli and chicken in 3-qt. shallow baking dish. Mix soup, milk and pepper and pour over all. Bake at 400°. for 30 min. or until done. Stir sauce before serving. Serve with rice. Makes 8 servings

Campbell Soup Easy Baked Shrimp or Fish

1/4 cup Crisco Oil
1 1/2 pounds peeled and deveined shrimp, or fish fillets cut into 1-1/2 inch pieces
1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced)
1/2 tsp. salt
1/4 tsp. ground black pepper to taste
1/2 cup Italian-seasoned bread crumbs
3 tbsp. chopped fresh parsley
Lemon wedges (optional)

Heat oven to 475º. Pour Crisco Oil into a 13 x 9 x 2-inch ovenproof baking dish. Add shrimp. Sprinkle with garlic, salt and pepper. Toss with bread crumbs and parsley.

Bake shrimp at 475º for 5 minutes. Turn gently with slotted spatula. Bake 3 to 5 minutes, or until pink and bread crumbs are brown. Serve immediately, with lemon wedges, if desired.

Note: Shrimp that is already peeled and deveined can be found at many fish counters or frozen. If using shell-on shrimp, add 15 to 20 minutes to the preparation time. The dish can be prepared up to the cooking a few hours in advance, and refrigerated, tightly covered.

For a light, tasty entree, serve shrimp or fish over your favorite pasta. Toss with fresh tomatoes, garlic and a dash of Crisco Oil. Makes 4 servings

Campbell Soup Chicken & Tortilla Enchilada Bake

1 jar (17.5 oz.) Pace Enchilada Sauce
9 corn tortillas (6")
2 cups cooked chicken, shredded or chopped
2 cups shredded Mexican cheese blend

Preheat oven to 350°. Spread 1/4 cup enchilada sauce in bottom of 9" pie plate. Pour remaining enchilada sauce into shallow dish. Dip 3 tortillas into sauce to coat. Place in pie plate, overlapping as needed. Top with half of chicken and 1/2 cup cheese.

Dip 3 more tortillas in enchilada sauce and place on top. Top with remaining chicken and 1/2 cup cheese. Dip remaining tortillas in enchilada sauce and place on top. Spread with remaining enchilada sauce. Bake 25 min. Top with remaining cheese and bake until cheese melts. Cut into wedges. Makes 4 servings

Campbell Soup 3-Cheese Pasta Bake

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. ground black pepper
4 cups cooked corkscrew-shaped pasta

Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta. Bake at 400°. for 20 min. or until hot.

Note: Use 2 cups of your favorite shredded cheese for the 8-oz. package. Makes 4 servings

Campbell Soup Italian Marinated Chicken

1 3/4 cups Swanson Chicken Stock
1 tbsp. canned diced tomatoes, drained
1 tsp. grated Parmesan cheese
1/2 tsp. Italian seasoning, crushed
1/4 tsp. garlic powder
6 skinless, boneless chicken breasts halves

Stir the stock, tomatoes, cheese, Italian seasoning and garlic powder in a shallow nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. Remove the chicken from the marinade.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning the chicken over halfway through cooking and brushing often with the marinade. Discard the remaining marinade. Makes 6 servings

Campbell Soup Easy Chicken & Cheese Enchiladas

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 oz.)
6 flour tortillas (6"), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tbsp.)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350°. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion. Makes 6 servings

Note: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

Campbell Soup Prego Now & Later Baked Ziti

2 lb. ground beef
1 large onion, chopped (about 1 cup)
1 jar (4 pounds 3 ounces) Prego Fresh Mushroom Italian Sauce (7 1/2 cups)
1 pkg. (16 ounces) tube-shaped pasta (ziti), cooked and drained
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often. Pour off any fat.

Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses. Bake at 350°. for 30 minutes or until the beef mixture is hot.

To make ahead and freeze: Prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350° for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350° for 45 minutes or until it's hot.

Serving Suggestion: Serve with zucchini cut into thinly sliced ribbons (use vegetable peeler) and sautéed in olive oil. Sprinkle with grated parmesan. For dessert serve lemon sorbet with a mint sprig. Makes 12 servings

Campbell Soup Ginger Chicken Stir-Fry

2 tsp. cornstarch
1 1/2 cups Swanson Chicken Broth
2 tbsp. low-sodium soy sauce
2 tsp. lemon juice
2 tsp. fresh grated ginger root or tsp. ground ginger root
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
4 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves OR parsley leaves
3 cups hot cooked regular brown rice OR regular long-grain white rice (optional)

Mix cornstarch, broth, soy sauce, lemon juice and ginger until smooth. Set aside. Heat 1 tbsp. oil in medium skillet over medium-high heat. Add chicken and stir-fry until browned and done. Remove chicken.

Heat remaining oil over medium heat. Add broccoli, carrots and onion and stir-fry until tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet and heat through. Sprinkle with cilantro. Serve over rice, if desired. Makes 4 servings

Campbell Soup Make-Ahead Pizza Meat Loaves

1 jar (1 lb. 10 oz.) Prego Traditional Italian Sauce
1 1/2 lb. ground beef
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing
2 eggs, beaten
1 medium onion, chopped
1/4 cup chopped green pepper
1 tsp. dried oregano leaves, crushed
4 oz. mozzarella cheese, cut into 6 pieces

Mix 3/4 cup pasta sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly and shape firmly into 6 loaves, placing 1 piece of cheese in center of each loaf. Place loaves in baking pan.

Bake at 400° for 30 min. or until meat loaves are done. Cool slightly. Wrap and refrigerate up to 3 days. Cover and refrigerate remaining pasta sauce. Place meat loaves and remaining pasta sauce in skillet. Cover and heat through. Makes 6 servings

Note: Meat loaves can be served immediately after baking. Heat remaining pasta sauce and serve with meat loaves.

Campbell Soup Shrimp and Broccoli

1 tbsp. olive OR vegetable oil
2 cups broccoli flowerets
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 can (10 3/4 oz.) Campbell's Condensed Cream of Broccoli Soup
1/2 cup water
1 tbsp. lemon juice
1/8 tsp. ground black pepper
1 lb. medium shrimp, shelled and deveined
4 cups hot cooked rice or thin spaghetti

Heat oil in skillet. Add broccoli and garlic and cook until tender-crisp. Add soup, water, lemon juice and pepper. Heat to a boil. Add shrimp. Cook over low heat 5 min. or until done. Serve over rice. Makes 4 servings

Campbell Soup Sausage, Egg & Chile Casserole

1 lb. bulk pork sausage
1 cup chopped celery
1 small onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 can (4 oz.) chopped green chiles, undrained
8 slices firm Pepperidge Farm White Sandwich Bread, cubed
4 eggs, beaten well
3 cups milk
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
3 cups shredded mild Cheddar cheese

Cook sausage in skillet until browned. Add celery, onion and peppers and cook until tender. Stir in chiles. Place half of bread cubes in buttered 3-qt. glass baking dish.

Layer with sausage mixture and remaining bread cubes. Beat eggs and milk. Pour over all. Bake at 350° for 45 min. Spoon soup over top and sprinkle with cheese. Bake for 15 min. Makes 8 servings

Campbell Soup V8 Chicken Italiano

2 lb. chicken parts
1/4 cup all-purpose flour
1 tbsp. vegetable oil
2 cups V8 100% Vegetable Juice (Regular or Low Sodium)
1 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
4 cups hot cooked corkscrew-shaped pasta (about 8 ounces dry), cooked without salt

Coat the chicken with the flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until it's well browned on both sides. Remove the chicken from the skillet. Pour off any fat.

Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta. Makes 4 servings

Campbell Soup New Orleans Shrimp Toss

1 lb. large shrimp, shelled and deveined
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning
1/2 cup chopped onion
2 cloves garlic, chopped
1 can Campbell's Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
1 tsp. paprika
Cornbread OR biscuit
2 tbsp. chopped fresh chives

Mix shrimp, 1 tbsp. oil, lemon juice, Worcestershire and Cajun seasoning. Heat remaining oil in skillet. Add onion and garlic and cook until tender.

Add soup, milk and paprika. Heat to a boil. Add shrimp mixture. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Garnish with chives. Makes 4 servings

Campbell Soup Spaghetti Bolognese

1 lb. lean ground beef (or 1/2 pound ground beef and 1/2 pound bulk Italian sausage)
1/3 cup Crisco Oil divided
1/2 lb. mushroom cleaned, stems trimmed, and sliced
1 large onion peeled and diced
1 tbsp. jarred minced garlic (or 2 large garlic cloves, peeled and minced)
1 tsp. salt divided
1 tsp. ground black pepper divided
1 can (14.5 oz) tomato packed in tomato puree
1 can (8 oz.) tomato sauce
1 tsp. to 2 tsp. Italian seasoning
3/4 lb. spaghetti
Freshly Grated Parmesan cheese (optional)

Heat large skillet on medium-high heat. Add beef. Break up lumps with fork. Cook 3 to 4 minutes, or until beef is no longer pink. Remove beef from pan with slotted spoon. Set aside. Discard drippings from pan.

Return skillet to medium-high heat. Add 3 tablespoons Crisco Oil. Add mushrooms, onion and garlic. Sauté 2 minutes. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook 3 minutes, or until onion is translucent.

Return beef to pan. Add tomatoes, tomato sauce, Italian seasoning and remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Bring to boil. Reduce heat to low. Simmer sauce 30 to 40 minutes, or until it reaches desired consistency. Stir occasionally.

While sauce simmers, cook pasta in large pot of salted water with remaining 2 tablespoons Crisco Oil according to package directions. Drain. Top with sauce. Serve with cheese, if desired. Makes 4 servings

Campbell Soup Grilled Fish with Pineapple Salsa

1 can (20 oz.) pineapple tidbits packed in pineapple juice, drained (or 1-1/2 cups chopped fresh pineapple)
1/4 cup chopped pimento drained
1/4 cup finely chopped red onion or scallion
1 small jalapeno pepper seeds and ribs removed, and finely chopped
1/4 cup Crisco Oil divided
3 tbsp. rice wine vinegar
2 tbsp. dark brown sugar
3/4 tsp. salt
1/2 tsp. ground black pepper divided
1 1/2 lb. pounds firm-fleshed fish fillets such as salmon, flounder or halibut

Combine pineapple, pimento, red onion, jalapeño, 2 tablespoons Crisco Oil, vinegar, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper in glass or stainless steel mixing bowl. Stir well. Refrigerate 30 minutes tightly covered. Prepare grill or heat broiler.

Rinse fish. Pat dry. Brush with remaining 2 tablespoons Crisco Oil. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill or broil fish 3 minutes. Turn gently with spatula. Grill 3 minutes or until fish flakes easily with fork. (Fish requires 10 minutes total grilling or broiling time per inch of thickness.) Remove from grill. Top with salsa. Serve immediately. Makes 4 servings