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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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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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