Recipe by Campbell's Kitchen
"Fish fillets simmer quickly in a sauce featuring Campbell's® Condensed Tomato Soup that's been seasoned with garlic, herbs and a blend of peppers."
Watch video tips and tricks
green pepper, diced
dried oregano leaves, crushed
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup (Healthy Request® or regular)
ground black pepper
ground red pepper
fresh or thawed frozen fish fillet*
Hot cooked rice, cooked without added salt
Very tasty recipe with a little bit of a zing from the cayenne pepper. I added chopped onions, used fresh garlic instead of powder and olive oil instead of vegetable.
This was a simple to fix, fast to the table dish. The sauce was a bigger hit than the fish was. Definitely it needs the rice to sop up some of the wonderful sauce. I served this with some leftover fried rice and it made a quick hot meal for lunch. My son ate two pieces. He is a fish lover any way it is prepared. He said it needed something, maybe a dash of tabasco or a squeeze of lemon to brighten it up some.
I had some really nasty freezer-burnt pollack in my freezer and was looking for a recipe that 'rescue' it...or at least make it edible...and this was the one. I didn't have condensed tomato soup so I used Wolfgang Puck's Organic Tomato soup and skipped the water. My fish was really bad news so I cooked it twice as long, and since I was usually regular soup instead of condensed and all the fish was submerged, I cooked it uncovered for the rest of the time. Didn't have cayenne so I used red pepper flakes. Also tossed in a bay leaf. Served it with a mountain of brown rice in the middle of the dish with the fish in a 'moat' surrounding it. Was really great, especially considering the poor quality of fish I was using. I'm not a big fan of cooked green peppers but in this dish they were wonderful. This would also be a good recipe for shrimp or a medley of fish. I thought that it would need onions, but it didn't. Making it with regular soup instead of condensed gave me more of a 'fish stew' consistency, but that was really nice for the rice too.
There's no way this can be considered "Cajun", but it definitely was fast and good. I did add some chopped onions with the green peppers and, since the sauce seemed a bit bland, next time will try some extra seasonings. We used tilapia and it worked out well, but in the future I will use a thicker fish as suggested in the recipe.
This is another one I'm only giving 4 stars. I liked it. It was a little different. My husband didn't care for it to much though. I think the only thing I really did different was added chopped tomatoes to it. I also baked it.
So easy matching other herbs, i´m mexican so i´ve change oregano for cilantro and cumin, was great and the different ways to change flavors is better...
I really enjoyed this. Only added onions, very easy to make.
An easy, nice, quick, little spicy (the red peppers) fish dinner. Nothing fancy about it, but a good taste. Wife had hers with white rice and I did the brown rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's(R) Healthy Request(R) Cajun Fish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make juicy roasted turkey with a savory gravy.
Burgers never need to be basic again! Try this great recipe with dipping sauce.
This one-pot Mexican classic is easy and packed with flavor.