Cajun Fish
Fish fillets simmer quickly in a delicious tomato sauce that's been seasoned with a blend of Cajun spices that add a flavorful kick to the dish.
Ingredients
1 tablespoon vegetable oil
1 small green pepper, diced (about 2/3 cup)
0.5 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.333 cup water
0.125 teaspoon garlic powder
0.125 teaspoon black pepper
0.125 teaspoon ground red pepper
1 pound fresh or thawed frozen fish fillet(cod, haddock or halibut)
4 cups Hot cooked white rice, cooked without salt
1 small green pepper, diced (about 2/3 cup)
0.5 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.333 cup water
0.125 teaspoon garlic powder
0.125 teaspoon black pepper
0.125 teaspoon ground red pepper
1 pound fresh or thawed frozen fish fillet(cod, haddock or halibut)
4 cups Hot cooked white rice, cooked without salt
Instructions
Heat the oil in a 10-inch skillet over medium heat. Add the green pepper and oregano and cook until the green pepper is tender-crisp, stirring often.
Stir the soup, water, garlic powder, black pepper and red pepper in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce with the rice.
Stir the soup, water, garlic powder, black pepper and red pepper in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce with the rice.
Cajun Fish
Print
Fish fillets simmer quickly in a delicious tomato sauce that's been seasoned with a blend of Cajun spices that add a flavorful kick to the dish.
Instructions
Heat the oil in a 10-inch skillet over medium heat. Add the green pepper and oregano and cook until the green pepper is tender-crisp, stirring often.Stir the soup, water, garlic powder, black pepper and red pepper in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce with the rice.
Ingredients
1 tablespoon vegetable oil1 small green pepper, diced (about 2/3 cup)0.5 teaspoon dried oregano leaves, crushed1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.333 cup water0.125 teaspoon garlic powder0.125 teaspoon black pepper0.125 teaspoon ground red pepper1 pound fresh or thawed frozen fish fillet(cod, haddock or halibut)4 cups Hot cooked white rice, cooked without salt
