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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

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

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Fish with Coconut Sauce

Estates Group


Ingredients

2 1/2 lbs. halibut or any other fresh fish, cut in medium size chunks
1/4 cup lime juice, from about 2 limes
Juice from 2 oranges
4 garlic cloves, crushed
1 tsp. cumin powder
1 tsp. paprika
1 tsp. ground coriander seeds
2 Tbs. sunflower or olive oil
1 medium sized onion, diced
2 bell peppers, diced
4 roma tomatoes, peeled & chopped
14 oz. can of coconut milk
3 Tbs. cilantro, finely chopped
Salt to taste


Instructions

Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl. Marinate the fish chunks for 1-2 hours. Heat the oil to prepare a refrito or base for the sauce, add the diced onions, tomatoes, bell peppers and salt. Cook for about 5 minutes on medium heat.
Add the coconut milk to the refrito, mix it in well and cook for about 10 minutes. If you prefer a thicker sauce, you can thicken the sauce by adding 1/2 tsp. of tapioca starch or corn starch.
Add the fish fillets, cover partially, and let simmer for about 20-25 min. Sprinkle with cilantro and serve with rice and fried ripe plantains.



    Suggested Pairings

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