Campbell's® Healthy Request® Cajun Fish

Campbell's® Healthy Request® Cajun Fish

20 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the green pepper and oregano and cook until the green pepper is tender-crisp, stirring often.
  2. Stir the soup, water, garlic powder, black pepper and red pepper into the skillet. Heat to a boil. Place the fish into the soup mixture. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve with the rice.

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Reviews (20)

Rate This Recipe
Debbe
26

Debbe

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.

midge
12

midge

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.

~TxCin~ILove2Ck
12

~TxCin~ILove2Ck

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 23.8 g
  • 48%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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