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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

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Chilean Sea Bass with Grilling Salsa

Casas Del Bosque


Ingredients

4 - 6 ounce Chilean Sea Bass fillets, cleaned
2 ounces Extra-Virgin Olive Oil
2 ounces Chilean Grilling Salsa (Adventure Package Item)
1 tablespoon Honey
1 pinch Salt
1 pinch Pepper
1 tablespoon of Garlic, minced
1 tablespoon of Cilantro, chopped
Zest of one Lemon (use a zester or microplane)
1 tablespoon of Lemon juice


Instructions

To make the sauce, combine the olive oil, Chilean grilling salsa, salt, pepper, and honey in small bowl. Mix well and set aside. Place the Sea Bass filets onehalf inch apart in a shallow baking dish. Using a fork, gently pierce each filet several times to allow marinade to be absorbed. Mix garlic and lemon juice together, rub on fillet. Generously spoon the sauce over the top
of each fillet (reserve 2 oz. for final presentation). Place the Sea Bass in the oven for 25 minutes or until preferred firmness. Remove from oven, allow to set
for 5 minutes. Place the Chilean Sea Bass on your finest serving platter and drizzle remaining sauce over Sea Bass, garnish with cilantro and lemon zest. Serve with steamed or grilled asparagus and sautéed pears.



    Suggested Pairings

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