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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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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
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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
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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
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Grilled Tilapia with Mango Salsa

Line Shack


Ingredients

1/3 Cup Extra-Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Tablespoon Minced Fresh Parsley
1 Clove Garlic, minced
1 Teaspoon Dried Basil
1 Teaspoon Ground Black Pepper
½ Teaspoon Salt
2 (6 ounce) Tilapia fillets
1 large ripe Mango, peeled, pitted and diced
½ Red Bell Pepper, diced
2 Tablespoons Minced Red Onion
1 Tablespoon Chopped Fresh Cilantro
1 Jalapeno Pepper, seeded and minced
2 Tablespoons Lime Juice
1 Tablespoon Lemon Juice
Salt and Pepper to taste


Instructions

Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and ½ teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeño pepper in a bowl. Add the limejuice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the Tilapia with mango salsa.



    Suggested Pairings

  1. Dyer
    2007 Cabernet Sauvignon
    Dyer
    Diamond Mountain District
    Napa Valley

    $57.00

    $75.00
    92 - Wine Enthusiast
    id: 2455
    Platinum
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