The selection on display this particular day was Hawaiian Opah, also known as Moonfish. Opah is very rarely caught by recreational fishermen, and is primarily bycatch for commercial fisheries that target tuna and mahi mahi. It's not a fish you're likely to see regularly offered for sale in your local market, so when you see it you should buy it.
Our fillet was cut from the top loin, which is sweet and lean with a texture somewhat like Tuna. With fish this fresh, a very simple preparation is best. We grilled it with a little lemon, salt and pepper, and fresh thyme and oregano. Served with a salad and quinoa, it was a fast, healthy meal. Brad put a little chopped fresh mint in the quinoa, which was a nice touch.
This was the best fish I've had in recent memory.
Opah!
Wine
We drank a Chardonnay from Chateau Montelena. I love Montelena's philosophy: "Make the best. Period." Shouldn't that be everyone's philosophy?
I'm actually not a big fan of Chardonnay. I'm obviously not in the ABC ("anything but Chardonnay") camp, but my palate has grown weary of the heavy, overdone way too oaky Chardonnay. Bleh. But Montelena produces a lovely french-style Chardonnay, with just the right amount of oak.
I've mentioned Chateau Montelena in a previous post, when we had their Riesling. Their Riesling is also excellent, but the Chardonnay is what made them -- and the Napa valley -- famous. Try it and you'll see why.
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