Clams and Opakapaka and 2020 Mer Soleil, SLH Reserve Chardonnay

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We were invited to a wonderful seafood treat this last weekend in the neighborhood. Our host, Peter and Ansuiya Singh prepared a gourmet dinner. The clams came from the recently discovered seafood purveyor, Ohana Seafood in Modesto. Peter had the Opakapaka flown in fresh from the Pacific.

This large bowl contained seven pounds of clams!! Barely visible is the butter, dried red peppers, garlic and Sauvignon Blanc sauce it was cooked in and at the bottom of this bowl.

Garlic bread was served with the calms and made it perfect for soaking up some of the sauce with dinner! Besides the 2020 Mer Soleil Santa Lucia Highlands Chardonnay, many other wines were served to bring out the best of the meal.

The main dish was the Opakapaka fish baked with Alaea Hawaiian salt. Opakapaka has been one of my favorite fish of all time with it being clean, delicate and having a slight sweet finish. A must have when in the Hawaiian Islands!

The meal was accompanied by Taro root sautéed in onions. Taro is a tropical plant and excellent source for fiber and good carbohydrates. It has high levels of vitamin C, vitamin B6 and vitamin E to maintain a healthy immune system.

A fresh Thai chilly and smoked paprika aioli was prepared by Peter and provided just the right amount of flavor and spice to enliven both the fish and Taro dishes. Unfortunately no picture was taken.

Also a spicy coconut cream shrimp sauce was offered. It consisted of finely chopped prawn’s sautéed with garlic and fresh basil, and finished off with coconut cream and homemade sweet chili jelly pureed in a blender.

If that were not enough, a beautiful fresh salad with mandarin oranges, green olives and an assortment of lettuces was scrumptious. Dessert consisted of sliced fresh mangos, raspberries, strawberries and blueberries.

Thank you Peter and Ansuiya for such a rare treat prepared to perfection! Your Fijian culinary skills are extraordinary!!




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