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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 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$33.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Platinum
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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.

Lemon Barbecued Swordfish Steaks

Stemmler


Ingredients

3 pounds swordfish steaks, 1 inch thick
1 Tbs. fresh lemon peel, grated
3/4 cup freshly squeezed lemon juice
3/4 cup vegetable oil or olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
2 tsp. horseradish
1 pinch each garlic and onion powder
1 pinch paprika
olive oil spray
fresh lemon slices, for garnishing


Instructions

Spray an ovenproof dish lightly with Pam or olive oil spray. Place fish in the dish and spray fish also. Combine remaining ingredients (except for garlic powder, onion powder, and paprika) and marinate in refrigerator overnight. The next day, drain and reserve marinade for basting; pour marinade into a small saucepan, bring to a boil and allow to cool. Meanwhile, grease the grill lightly with Pam or olive oil spray. Season the fish well with salt, pepper, garlic powder, onion powder, and paprika. Place swordfish steaks over hot coals and grill approximately 10 minutes per side, basting often with the reserved marinade. Serve with fresh lemon slices. Enjoy!



    Suggested Pairings

  1. Parmelee-Hill
    2011 Pinot Noir
    Parmelee-Hill
    Estate Grown
    Sonoma

    $38.00

    $45.00
    94 - Beverage Testing Inst.
    id: 2539
    Pinot Noir
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