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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

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

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

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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Tai Snapper with Bok Choy

Mayen Creek


Ingredients

Serves four

2 Tai Snapper, approximately 1.5 pounds each, cut into 4 fillets
1 pound baby bok choy, blanched
2 ounces Thai basil, chiffonade (thin strips)
2 ounces minced shallots
3 Tbsp. grapeseed oil
2 ounces petite licorice salad (a mix of chervil, Thai basil, fennel tops)
Zest from � lime
1 ounce acacia honey
2 ounces fresh lime juice
2 ounces fish stock
3 ounces butter
1 Tbsp. tangerine oil (available at specialty food stores)


Instructions

Season the snapper on both sides with salt and white pepper.

Warm the saut� pan until hot, then pour in the grapeseed oil. Saut� snapper skin side down until it is crisp. Cook the fish on one side only to avoid overcooking.

Sweat the shallots in butter until translucent, then add the blanched baby bok choy and saut� for 2 minutes. Season with salt and white pepper and add the freshly sliced Thai basil and toss with grated lime zest. Set in the middle of the plate. Place the snapper fillets on top of the bok choy.

Bring to a boil the honey, lime juice and fish stock, then add butter to emulsify. Season with salt and white pepper and drizzle sauce around the fish.

Season the petite licorice salad with the tangerine oil and salt, and top the fish



    Suggested Pairings

  1. Robert Young
    2011 Chardonnay
    Robert Young
    Alexander Valley
    Napa Valley

    $36.00

    $42.00
    90 - Wine Spectator
    id: 2391
    Platinum
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