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
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
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

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 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. Summit Lake
    2009 Cabernet Sauvignon
    Summit Lake
    Emily Kestrel
    Napa Valley

    $54.00

    $60.00
    94 - Beverage Testing Insti.
    id: 2356
    Platinum
Close