You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
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
Membership Rewards

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.

Grilled Halibut with Sundried Tomato Vinaigrette

Testarossa


Ingredients

1 lemon, zested and thinly sliced
1 orange, zested and thinly sliced
2 lb. halibut fillet

Vinaigrette:
1 Tbs. oil from sundried tomatoes
2 Tbs. olive oil
3 garlic cloves
1/4 cup sundried tomatoes, in olive oil, chopped
1/3 cup cherry tomatoes, halved
1tsp. California chili powder, divided
1/2 tsp. Spanish paprika
1/4 cup sherry vinegar
1/2 cup broth, chicken or vegetarian
salt & pepper


Instructions

In a shallow baking dish, place a layer of orange and lemon slices on bottom and place fish atop. Sprinkle zest of both orange and lemon over fish and chill for 1-2 hours. In a saucepan over medium-high heat, add both oils. Saute garlic and tomatoes until the cherry tomatoes break down, about 5 minutes. Add 1/2 tsp. chili powder, Spanish paprika and sherry vinegar. Boil for three minutes, add broth and simmer for 10 minutes. Season with salt and pepper. Set aside. Prepare barbecue to medium-high heat. Generously spray with non-stick spray. Place fish on grill, top with a layer of sliced lemon and oranges. Sprinkle with salt, pepper and remaining chili powder. Grill for 10 minutes, remove citrus slices to empty part of grill. Flip fish and season with salt and pepper. Grill citrus, flipping once, just until golden, and -set aside. Grill fish for a remaining 5-7 minutes or until fish is firm to the touch and just opaque. Rewarm vinaigrette, place fish on serving platter. Surround the fish with the citrus and spoon vinaigrette over fish.



    Suggested Pairings

  1. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
Close