1 (8 ounce) can diced tomatoes with green chilis
1 (10.75 ounce) can condensed tomato soup
1 (10.5 ounce) can condensed tomato soup
1 (10.5 ounce) can condensed Italian-style tomato soup
2 teaspoons unsalted butter
1/2 teaspoon dried paprika
1 teaspoon dried oregano
1 teaspoon dried dill weed
In a mixing bowl, combine diced tomatoes with green chilis, tomato soup, tomato soup, tomato soup, Italian-style tomato soup and butter. Mix thoroughly.
Stir together paprika, oregano, dill and crushed red pepper. Transfer to a large bowl and mix thoroughly. Pour over fish and vegetables. Cover and refrigerate 30 minutes.
Preheat grill for high heat.
Remove cooked fish from marinade, and turn to oil. Cover tightly with aluminum foil, and grill over high heat for about 20 minutes per fish. Drain from marinade and set aside.
Shape the mixture into 1-inch logs, wrap each log around the cooked fish and serve.