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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

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

$39.00

Last Call
Platinum
Refugio Ranch 2009 Proprietary White Blend Ineseño
Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

$14.99

Was $23.00
Last Call
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Nadia Winery
Santa Barbara Highlands Vineyard

$7.99

Was $16.00
Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
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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. Sierra del Mar
    2012 Pinot Noir
    Sierra del Mar
    Monterey County

    $18.50

    $25.00
    Special Selection
    id: 2349
    Gold
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