Not only is Father’s Day a great time to get the crew together and celebrate Dad, it’s also a day to reflect on those who came before us. That’s something chef Eric Adjepong achieved with his first cookbook “Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past” (2025, Penguin Random House), in which he pays tribute to his West African culinary heritage. If you typically throw some steaks on the grill for dad, this time try Adjepong’s tastebud-grabbing recipe for pan-seared grouper with a fried peanut salsa, paired with a summertime staple, California Chardonnay.
Born and raised in the Bronx in New York City, Adjepong centers his work around bringing the flavors of Western Africa to new audiences. Having risen to prominence on Bravo’s Top Chef, he wrote a children’s picture book, Sankofa: A Culinary Story of Resilience and Belonging, based on his own upbringing as a Ghanaian-American in the Big Apple. Complementing that, Ghana to the World focuses on the heritage and techniques of Ghanaian cooking and on Adjepong’s own experiences with the cuisine.
“I wanted the book to jump between both worlds, so to speak, both countries,” Adjepong told Wine Spectator via email. “At its core, Ghana to the World is really a love letter to Ghana, highlighting my experiences and honoring West African cuisine.”
Since this is Adjepong’s first cookbook, the challenges were that he didn’t know what he didn’t know, he says. Working with co-author Korsha Wilson, he had to translate recipes he’d known for his entire life into teaspoons and cups, which was just one part of him “getting very detailed” about his life. “[I was] rediscovering my childhood, with stories that I had either forgotten or didn’t know about my life or about my family as well,” he adds.
Adjepong treats Father’s Day just as he does every other Sunday—he disconnects and focuses entirely on his family. “I love those moments with family on Sundays; I love being with my daughter on Sunday, having my phone on ‘do not disturb,’ and really taking in those precious moments,” he says. “There’s a lot of memories that have been built on those Sundays, especially on Father’s Day. I definitely look forward to adding onto that legacy.”
For a relaxed Father’s Day that feels special, Adjepong’s easy-to-follow recipe for pan-seared grouper with a fried peanut salsa fits the bill. The salsa, according to Adjepong, draws inspiration from Mexican salsa macha, but uses ingredients commonly found in West African kitchens. It can be made more than a week in advance so there’s more time to focus on dad. Adjepong’s technique for dredging and quickly pan-searing the grouper—a mildly flavored, flaky fish—in butter is foolproof and can be easily applied to other white fish, like bass and halibut. (Red grouper tends to have sweeter flesh than black grouper.)
To pair with this dish, Wine Spectator suggests going with a Swiss Army Knife of wine pairings—California Chardonnay. Some would eagerly reach for a bottle of Riesling to pair with a salsa filled with jalapeño peppers, red pepper flakes and several types of alliums, but Chardonnay helps complement the rich, toasty peanuts. A medium-bodied style—rather than one that's light and very crisp or another that's heavily oaked—will align with the weight of the grouper, while Chardonnays with a round profile of ripe citrus, orchard and tropical fruit will balance the dish’s spice and herbal elements. Read on for the recipe and 11 wine pairings!
Pan-Seared Grouper with Fried Peanut Salsa
Ghana to The World Copyright © 2025 by Eric Adjepong. Photographs copyright © 2025 by Doaa Elkady. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Ingredients
Fried Peanut Salsa
- 1/2 cup peanut oil
- 2 tablespoons unsalted raw peanuts or groundnuts
- 1/4 cup (loosely packed) fresh cilantro leaves, chopped
- 1/4 cup (loosely packed) fresh curly parsley leaves, chopped
- 1 bunch chives, finely chopped
- 3 scallions, finely chopped (white and green parts)
- 1 small shallot, minced
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- Juice of 1 lime, plus more to taste
- 2 garlic cloves, minced
- 1 tablespoon fresh oregano leaves, finely chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup high-quality extra-virgin olive oil
Grouper
- 2 (8-ounce) grouper fillets or other firm white fish, skin removed
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 tablespoon high-quality extra-virgin olive oil
- 2 tablespoons unsalted butter
- Juice of 1/2 lemon
Preparation
1. Make the fried peanut salsa: Line a plate with paper towels. In a small pot over medium heat, heat the peanut oil. When the oil is shimmering, fry the peanuts until golden, 5 to 7 minutes. Use a slotted spoon to carefully transfer the peanuts to the prepared plate to drain. (Alternatively, you can roast the peanuts on a small baking sheet in a 350°F oven until golden, 15 minutes.)
2. In an asanka or a mortar and pestle, crush the peanuts until they’re crumbly. In a small bowl, mix the peanuts, cilantro, parsley, chives, scallions, shallot, jalapeño, lime juice, garlic, oregano, vinegar, red pepper flakes, salt and black pepper. Whisk the salsa while drizzling in the olive oil until well combined, and season with more salt and lime juice to taste. Set aside. The salsa can be refrigerated in an airtight container for 10 days.
The Grouper
1. Make the grouper: With a paper towel, pat the fillets dry. Dust with the flour, then shake off any excess. Sprinkle on both sides with salt and pepper. Line a plate with paper towels.
2. In a medium sauté pan over medium-high heat, heat the olive oil and 1 tablespoon of the butter. When the butter is melted and bubbling, place the fillets in the pan and cook, undisturbed, for 3 to 4 minutes. Carefully slide a fish spatula under the fish, and if it releases without sticking, it’s ready to flip. If the fillets won’t release, give them another 30 seconds and try again. Add the remaining 1 tablespoon of butter and the lemon juice, then cook on the second side while basting with the lemon butter until crispy and golden brown, 2 to 3 minutes.Remove the fish from the pan and transfer to the paper towels to remove any excess oil. Serve the grouper topped with the salsa. Serves 2.
11 Chardonnays for Summer Sipping Under $35
Note: The following list is a selection of outstanding and very good wines from recently rated releases. More options can be found in our Wine Ratings Search here.
Patz & Hall
Chardonnay Sonoma Coast 2022
Score: 93 | $35
WS Review: Ripe, succulent peach, apricot and mango flavors are generous and juicy, with notes of toasted coconut, crème anglaise, tangerine and orange blossoms, plus a drizzle of wildflower honey. The intensity persists on the finish, with hints of shortbread and grilled pineapple that linger. Drink now.—M.W.
J. Lohr
Chardonnay Arroyo Seco October Night 2023
Score: 92 | $25
WS Review: There's terrific intensity and vibrancy to the core of tangerine, lemon curd, poached pear and orange blossoms. Subtle accents of toast and spices stay in the background, while notes of dried ginger and lemon verbena emerge on the long, juicy finish. Drink now.—M.W.
De Loach
Chardonnay Russian River Valley 2022
Score: 92 | $25
WS Review: Generous and plump, offering candied lemon and orange peel notes, along with pretty citrus blossom accents that are delicate and lively. There's plenty of juiciness to the details of graham cracker, lemon curd and orange sherbet. Shows a touch of lemongrass on the finish. Drink now.—M.W.
Chalone
Chardonnay Chalone 2022
Score: 92 | $30
WS Review: Very pretty and refined, showing juicy citrus and stone fruit flavors that are fresh and concentrated, with seamless, elegant notes of Honeycrisp apple, lemon curd and peach pastry, backed by a long, expressive finish. Drink now.—M.W.
Neyers
Chardonnay Sonoma County 304 2023
Score: 92 | $30
WS Review: Intense and stylish, with a core of Meyer lemon, pear and dried pineapple that's generous, juicy and sleek. Details of brioche, lemon blossoms and crunchy sea salt minerality linger alongside a whiff of lemon verbena. Drink now.—M.W.
Morgan
Chardonnay Santa Lucia Highlands Highland 2023
Score: 92 | $30
WS Review: Fragrant and juicy, with flavors of salted, preserved lemons, ripe melon, peach preserves and orange blossoms. Pineapple, toffee, nutmeg and lime zest notes linger, with plenty of intensity on the finish. Drink now.—M.W.
Neyers
Chardonnay Carneros 2022
Score: 92 | $35
WS Review: An elegant white, displaying salted butterscotch, nutmeg and ginger notes that mingle with intense, refreshing flavors of peach, apricot and dried pineapple. Accents of green cardamom, nutmeg and wildflower honey linger on the long finish, with fresh acidity. Drink now through 2036.—M.W.
La Follette
Chardonnay Sonoma County Los Primeros 2022
Score: 91 | $25
WS Review: A hint of salted butterscotch adds an appealingly rich edge to the ripe peach, baked apple and dried apricot flavors in this complex version, which offers bright citrus accents and vibrant acidity, with hints of lemon blossoms on the finish. Drink now.—M.W.
Gott
Chardonnay Sonoma Coast Ersol 2022
Score: 91 | $25
WS Review: Generous and precise, with notes of lemon sorbet, pomelo, candied citrus peel, Honeycrisp apple and freshly grated ginger. Shows accents of toasted brioche, orange blossoms and pear pastry, along with fresh and delicate acidity that weaves in and out. Drink now.—M.W.
Kunde Family
Chardonnay Sonoma County 2022
Score: 90 | $15
WS Review: A whiff of smoke and a note of grilled mango are plump and appealing up front, with details of tangerine, ripe salted melon and peach pastry. The acidity is fresh and appealing, while the finish lingers with notes of candied citrus peel. Drink now.—M.W.
Wente
Chardonnay Central Coast Morning Fog 2023
Score: 90 | $18
WS Review: A vibrant and expressive white, with a mix of nutmeg-scented pear, Fuji apple and peach flavors that are delicate and precise but not shy on concentration and generosity. Sleek, precise acidity and hints of lemon meringue linger on the finish. Drink now.—M.W.
