| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cajun Fish

1 tablespoon vegetable oil
1 green bell pepper, seeded and diced
1/2 teaspoon dried oregano leaves
1 (10 3/4-ounce) can condensed tomato soup, undiluted
1/3 cup water
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound cod

Cooked rice for accompaniment

1. In a large skillet over medium heat, heat oil. Add diced green bell pepper and oregano; cook until tender-crisp, stirring often.
2. Add tomato soup, water, garlic powder, pepper, and cayenne pepper. Bring to a boil then add cod. Cover and cook over low heat for 5 minutes, or until the fish flakes easily.
3. Serve with the cooked rice.

Makes 4 servings.