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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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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

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

$72.00

Last Call
Garagiste
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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. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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