Solar Oven Society

Fish Fillets (Amberjack, Halibut, Sea Bass, Grouper or Snapper Steaks) with Sweet Corn, Tomato and Cucumber Relish

This recipe is modified for solar cooking from a wonderful Emeril Lagasse recipe published in WINE SPECTATOR, August 31, 2004 edition as a great dish for a great sauvignon blanc wine. It showcases how the SOS Sport solar oven strongly infuses the flavors of the ingredients into the fish. It is easy to succeed on the first try and it cooks quickly in 45 minutes to 75 minutes in good sun.

The Fish:

Emeril’s Wine Spectator recipe was for halibut. We like Amberjack because it is leaner, firmer and tastier but may not be available outside the Gulf of Mexico region. Most any mild, white meat fish would work, however.

  • 4 each, 1/4 pound, fresh, fillets, 1–1½” thick (recipe for one Sport cooking pot)

If there is any hint of “fishy smell” - follow these instructions:

1. Wash the seafood under cold running water.

2. Soak the fish in acidulated water for 3 minutes. (Acidulated water is made by squeezing one-half lemon in one quart of cold water in a glass bowl.)

3. Wash the fish again under cold running water and dry it on paper towels.

1. Season the 4 fillets on one side by dividing ½ tsp of the dry rub (see recipe below) between the 4 fillets.

2. Season the other side of each fillet with salt and fresh ground black pepper to taste.

The Relish

  • 1 large ear of solar cooked corn, the kernels cut from the cob (recipe from Corn-On-The-Cob)
  • 1/3 cup finely sliced green onion, tops only
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  • 1 large, vine ripe (beefsteak if possible - meaty) tomato, seeded and cut into ½ cubes
  • 2 tbs extra virgin olive oil
  • 1 small cucumber, peeled, seeded and cut into ½ inch cubes

In glass bowl, mix all these ingredients together and reserve for later.

Emeril’s Creole Seasoning, Dry Rub

  • 2 tbs. + 1 ½ tsp paprika
  • 1 tbs. cayenne
  • 2 tbs. salt
  • 1 tbs. dried oregano
  • 2 tbs. garlic powder
  • 1 tbs. onion powder
  • 1 tbs. fresh ground black pepper
  • 1 tbs. dried thyme

1. Mix all ingredients. (Store in an airtight container for up to 3 months.)

2. Rub Emeril’s Creole Seasoning on one side of each fish fillet.

Make the Dish

1. Add pieces of fish to each pot, dry rub side down.

2. Cover the pots and place into the Sport solar oven. Clip the clear lid to the oven. Face the oven toward the sun with the shadow directly behind it and relax. Do not open the oven until 45 minutes have passed. When the fish is opaque and flaky it is done.

3. Place a cup of the relish on the plate and then place a fish fillet on top of the relish.

4. Serve at once.

This dish was designed to go with a crisp California Sauvignon Blanc wine. And, since the relish calls for one ear of solar cooked corn, we suggest cooking one ear of corn along with a pound of new potatoes (see recipe) in the second Sport cooking pot.

Cooking time: 45 – 75 minutes

Serves 4.

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