Cajun doesn't have to mean blackened or super spicey hot.
Here is a recipe that is neither and yet very Cajun.
You can use whatever fish you prefer but Tilapia and flounder are especially nice in this dish.
You will need:
2 pounds of flounder fillets
16 ounces of tomato sauce
1 green bell pepper sliced thinly
1 yellow or red bell pepper sliced thinly
1 medium sweet onion sliced thinly
2 minced cloves of garlic
black pepper, cayenne pepper , salt to taste.
Olive oil for frying
Put a bit of oil in a frying pan and saute the bell peppers for a few minutes. Just get them a bit limp.
You saute the peppers first because they cook more slowly than the onion and the garlic.
Once your peppers are moving ahead but not yet really limp, add the onion and garlic and continue sauting until all are cooked well. They will be limp in appearance by then.
Sprinkle with black pepper, salt and cayenne to taste.
Now saute your fish about 2 or 3 minutes per side, also in some olive oil. You don't need too much oil but enough to keep the fish from sticking to the pan bottom. Don't turn the heat too high either.
Once you have cooked the fish for a few minutes on each side, cover the fish with the vegetables you have sauted and cover the pan and simmer it all for about 10 to 15 minutes to allow the flavors to mix.
Serve on a bed of rice... or alone. Or, serve in taco shells.
If you do not like hot foods be careful when adding the cayenne pepper.
Some people love this recipe with Louisiana hot sauce but those are the die hard heat fans.